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Summary: Great Book of Recipes
Review: Loved the history of cheese story & had great success with all recipes we've tried so far. The Feta and Swiss were wonderful. We are aging a Cheddar right now and can't wait to see how that turns out. The Caraway Swiss was a hit!
Rating:
Summary: Great Book of Recipes
Review: Loved the history of cheese story & had great success with all recipes we've tried so far. The Feta and Swiss were wonderful. We are aging a Cheddar right now and can't wait to see how that turns out. The Caraway Swiss was a hit!
Rating:
Summary: Variety is the spice of life!
Review: Many years ago, I had tried and made a few cheeses. Recently, I got the bug again and wanted to try to make a variety of cheeses, and especially try some of the mold cheeses. I am so glad I bought this book. Simple step-by-step instructions made it as easy as possible. I have made seven cheeses from this book so far and each was wonderful. You have not had real cheese until you can make it fresh yourself.
Rating:
Summary: Nice Recipes!
Review: The recipes in this book seemed longer than my other cheese book. Actually, they are not longer, they are just explained in regular English. With this book, your first cheese can be Swiss, Cheddar or Pepper Jack; no practice needed! This author did not take shortcuts and explains each recipe step-by-step. All of the popular cheeses are listed as well as a few you've probably never tried.
Rating: 
Summary: Decent Starter Book
Review: This book was a good primer for me as a beginner. I did find many spelling errors and inconsistencies between recipes and the use of cultures, which made me wonder how careful the author and publisher were in developing this material. But, overall I did find the book helpful.
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Summary: Make your own gourmet cheeses
Review: This book was easy to understand, had numerous recipes and is highly recommended.
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Summary: Behold the Power of Cheese!
Review: This is a fun book with plenty of recipes for everyone. We have made a Gouda and a Blue Cheese, among others. The Gouda was creamy and wonderful. So much better than anything you can buy in the store. The Blue Cheese is still aging, but looks great. I highly recommend this book. Easy to follow and fun.
Rating:
Summary: Where did the recipes come from?
Review: This is a nice little book in some ways, but most of the recipes are virtually identical to those in Barbara Ciletti's "Making Great Cheese at Home" (1999), without the gloss and pictures. This book's publish date is 2001. There is no attribution given. This seems unfair to Ciletti. The book is also full of typos. Some of them are important, such as pH values. I don't think the milk should be at pH 8.6 for mozzarella. Ciletti's version says 6.8, a more believable number. Speaking of mozzarella, I've made the 30-minute version from Ricki Carroll and found it works great, but maybe I'll give the more complicated Ciletti/Sokol version a try.
Rating:
Summary: Where did the recipes come from?
Review: This is a nice little book in some ways, but most of the recipes are virtually identical to those in Barbara Ciletti's "Making Great Cheese at Home" (1999), without the gloss and pictures. This book's publish date is 2001. There is no attribution given. This seems unfair to Ciletti. The book is also full of typos. Some of them are important, such as pH values. I don't think the milk should be at pH 8.6 for mozzarella. Ciletti's version says 6.8, a more believable number. Speaking of mozzarella, I've made the 30-minute version from Ricki Carroll and found it works great, but maybe I'll give the more complicated Ciletti/Sokol version a try.
Rating:
Summary: A Fun Way To Try Something New!
Review: This little book was a great way to start a new hobby of aging cheeses. While searching for books on cheese, I came across this an thought I'd try to make my own. It was fun, interesting and everything has come out great. I cannot believe that with just regular kitchen items, I was able to make a Gouda and age a real BLUE cheese. It's not as hard as you'd think and the results are amazing. Give it a try and you'll be making all sorts of cheeses and variations. The book was clear, concise and explained everything well enought for the complete beginner. Just follow the instructions and you'll make a wonderful cheese for just a little more than the cost of plain milk from the store. Recommended!
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