At one time in the not too distant past, Carroll's book was the only source of cheesemaking knowledge. Now it is not. Its okay to start with, but many of the recipes are off - either not true to form of the intended type, or simply don't work well at producing a good cheese. Most of the recipes on the cheesemaking.com are developed and tested by Jim Wallace, the tech advisor, and they are much much much better. Really the only thing I'd like to see him add are pH targets!