Let me add to the accolades, Gianaclis.
My copy arrived on Friday, stuck under the welcome mat so I didn't even find it until Saturday. What a thrill! I owe a bit of gratitude to anut for making this book known to me.
A big Thank You for all the diligence and detail that you have put into this book. It far surpasses any of the other books that I have in my cheesemaking library. My only wish is that it had been available earlier in my cheesemaking endeavors and, maybe, I would have made fewer mistakes. A lot of the finer details that we discuss nonstop in the forum are included in your book, including flocculation and pH points for a particular cheese.
My recommendation, IMHO, is that anyone wishing to learn about making cheese or fine-tuning their techniques, should get this book ASAP! It's a treasure.