Cheese Making Equipment, Books
- General
- Home Cheese Making, by Ricki Carroll
- Making Artisan Cheese, by Tim Smith
- The Home Creamery, by Kathy Farrell-Kingsley
General
While this website and it's forum are an excellent source of Cheesemaking knowledge and understanding, many people prefer using a book to learn how to make cheese.
More information and discussion on cheese making books is normally posted in CheeseForum.org's Forum's Library Board or you can search on a book's title.
Popular, modern, starter cheesemaking books are reviewed below:
Home Cheese Making, by Ricki Carroll
- Very popular, black and white, 1.5 cm/0.75 inch thick, medium size, soft cover book, with several versions dating back to 1986.
- Availability: Globally via large book or web stores.
- Pros: Probably the best book for newbies to the world and art of Cheesemaking. 75 recipes.
- Cons: Tends to lead the reader towards buying several ingredients and material/equipment from Cheese Making Supply Stores one of which Ricki Carroll runs. If you look at some of the recipes and records of cheese making in this forum, you will see that many people don't buy these items as other options are available.
Making Artisan Cheese, by Tim Smith
- Very popular, glossy colour, 1 cm/0.5 inch thick, medium size, soft cover book that is, published in 2005.
- Availability: Globally via large book or web stores.
- Pros: Very good on boarding to cheese and cheese making with 39 recipes and a few variations, (I couldn't count 50), some are a repeat from Ricki Caroll's book. Makes a great coffee table type book or for show at cheese tasting party.
- Cons: Layout is sometimes sparse on the pages (lots of white space), but this area could be used for notes.
The Home Creamery, by Kathy Farrell-Kingsley
- Popular, 1 cm/0.5 inch thick, medium size, soft cover, 214 page black and white book, published in 2008. Half the book is on making simple (i.e. Sour Cream, Butter, Quark, Mozzarella, but no Camembert, Feta etc) soft cheeses, the second half is on cooking recipes using those soft cheeses. No pictures, hand drawn sketches.
- Availability: Globally via large book or web stores.
- Pros: Good starter book, for people new to cheese making and as simple soft cheeses, using household cooking equipment. Some troubleshooting ideas.
- Cons: Few illustrations and no pictures of final product, and few troubleshooting details or how to tailor a recipe-method, i.e. how to make moister-firmer.
