Published in 2002, this book is a revision of the successful Cheesemaking Made Easy. Carroll has been a leader in the growth of artisanal cheesemaking, and this book, written for the beginner, aims to show how easy it is to make all kinds of wonderful cheeses at home. Filled with many more recipes, tips, contributions from cheese-makers, and stories about and from cheesemakers. Chapters include getting started, recipes for soft, hard, Italian, whey, bacteria and mold-ripened cheeses, goat's milk cheese, and other dairy products, serving and cooking with cheese plus glossary, troubleshooting, and resources. Paperback, 278 pages.