I have said for some time now that I intend to write a book containing things along the lines of what I have written here on these forums, as well as a considerable deal of additional information.
I've been at work on this project for some time actually, compiling information, photos, and experience as well as carefully observing the reported results of some of my advice and recipes here on the forums. The biggest point of research has been, what is difficult to understand, and what is unknown -that is, what of the information that I have is of the most value, because it's uncommon? That's what I want to focus on.
So I've started writing, and the focus of this work is not a basic introduction to Alpine cheeses, but rather a detailed look at the specifics, why things work the way they do, and how you can adjust a recipe to create a custom cheese.
Then, of course, I'll also include a few recipes for common cheeses (Mutschli, Raclette, Schwyzer Bergkäse, Berner Alpkäse, and Emmentaler are on the list, and possibly Gruyere and an Appenzeller approximation)
I'd love to here if yall have any other suggestions or requests.