Books and DVDs
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Cheesemaking 101 DVD
$24.95If you've wanted to attend a New England Cheese workshop but couldn't, you'll love this DVD. In 30 minutes Ricki Carroll demonstrates almost everything she does in her class, including how to make Farmhouse Cheddar, Mozzarella, Fromage Blanc, Whole Milk Ricotta, Creme Fraiche and Mascarpone cheeses. Learn More -
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell
$40.00The book that every cheesemaker will want to take them from simple recipes to creating their own unique cheeses. Lots of quick reference tables, resources for education, sourcing, and enjoyment. An extremely readable book. Learn More -
Cheesemaking DVD
$29.95This DVD teaches you, step-by-step, how to make cheese using equipment and utensils found in most goat owners' homes. Learn More -
Home Cheese Making by Ricki Carroll
$16.95Published 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. Learn More -
The Farmstead Creamery Advisor by Gianaclis Caldwell
$34.95This new book, subtitled "The complete guide to building and running a small, farm-based cheese business," is just that. A must-have book for those thinking about starting any kind of cheese business. Learn More -
The Home Creamery by Kathy Farrell-Kingsley
$16.95Easy recipes for making butter, yogurt, sour cream, creme fraiche, cream cheese, ricotta, mozzarella, mascarpone, and more. Directions will work well for goat as well as cow milk. Learn More -
The Fabrication of Farmstead Goat Cheese by Jean-Claude Le Jaouen
$23.95An introduction to the art of farmstead goat cheesemaking for both beginner and experienced cheesemaker alike. Includes basic principles and in-depth recipes. Learn More -
Goat Cheese: Small Scale Production by the Mont-Laurier Benedict Nuns
$9.95The sisters of the monastery of Mont-Laurier in Quebec, Canada, produce a goat cheese sold in the local village. This book, translated from the French, is the instruction manual they wrote for the production of goat cheeses in a small commercial dairy and is not for beginners. Learn More -
Goats Produce Too! by Mary Jane Toth
$16.95Sixth edition is an all round little book. Chapters on the basics of goat milk and cheesemaking including soft and hard cheeses, dessert recipes, making and using yogurt, chevon recipes, soapmaking. Learn More
