The book that every cheesemaker will want to take them from simple recipes to creating their own unique cheeses. Explores the history, science, culture, and art of making cheese on a small scale. More than 30 recipes, profiles of cheesemakers, information on home-scale equipment and an in-depth troubleshooting guide. Covers fresh, brined fresh and aged, white mold surface-ripened, washed and surfaced-ripened, blue, stretched and kneaded pasta filata, semi- to hard, and extra hard grating cheeses. Lots of quick reference tables, resources for education, sourcing, and enjoyment, sample make sheets, and a glossary and index. Lots of excellent colored pictures. An extremely readable book. Forward by Ricki Carroll. Paperback, 346 pages, 2012.