I don't now about the rest of you, but I am continually impressed with Linux-boys knowlege.
Linuxboy, What cheese books do you read?
Thanks for all the kind words, everyone. I'm here to try and learn, like everyone else
Here's a short list of books or references I like:
Cheese and fermented milk foods by Frank Kosikowski
American farmstead cheese by Paul Kindstedt
Cheesemaking Practice by Andrew Wilbey et al
Applied Dairy Microbiology, by Elmer H. Marth
Advanced Dairy Chemistry: by Paul L.H. McSweeney, et al
Fundamentals of Cheese Science, by Fox, McSweeny, et al
The Dairy Processing Handbook that TetraPak produces
I've recently read Cheese Rheology and Texture, written by an Indian fellow and Cheese Problems Solved, edited by McSweeney.
Most of those get pretty far into geek territory. If you're looking for something more helpful to the everyday, check out The Fabrication of Farmstead Goat Cheese by Jean-Claude Le Jaouen. Also Margaret Morris wrote The Cheesemaker's Manual and it's very good. I also like Peter Dixon's annual journal, which you can get here: http://www.dairyfoodsconsulting.com/publications.shtml
Creamline often has good articles, too. Oh and there's a new book out that I like written by Debra Amrein-Boyes: 200 Easy Homemade Cheese Recipes.
I read a lot