If you want to get deeper into home cheese making, I recommend this book which has been available for a couple of years and is very popular. It covers the fresh, unripened cheeses like ricotta and quark and cream cheese. It also shows you how to make hard cheeses – feta, cheddar, haloumi, edam, parmesan and the stretched curd cheese like Mozzarella and Bocconci. Blue mould ripened cheeses are covered as are the washed rind cheeses and goats milk cheeses. All the equipment you need is explained, the instructions are nice and clear, and you’ll be off on a new adventure with this book.
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