Mastering Basic Cheesemaking, paperback, signed

160 pages, full color, paperback. New Society Publishers, 2016

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A comprehensive, beginner-friendly guide to making cheese at home, covering everything from basic ingredients and equipment to making fresh cheeses like ricotta and progressing to aged varieties like cheddar and gouda. The book is praised for its clear, step-by-step instructions, beautiful illustrations, and focus on teaching the science and intuition behind cheesemaking, not just recipes, making it ideal for hobbyists and aspiring professionals

If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it. -- KIRSTEN K. SHOCKEY, author of Fermented Vegetables; Spicy Ferements; Natto, Miso, and Tempeh; and more