Leading cheesemaker Paul Thomas shows you how to transform milk into
cheese at home. His definitive book explains, with easy-to-follow
instructions and pictures to guide you through all the stages involved,
how to create a wide range of dairy products, from simple yogurt, cream
and butter through to mozzarella, lactic cheeses, Cheddar, Stilton,
Gouda, Brie and other popular varieties of cheese. There is detailed
information on how to set up a home dairy, including the importance of
food safety and hygiene; where and how to source milk; an accessible
overview of the biochemical processes involved; and all the essential
techniques such as milling, draining, pressing, salting, rind-washing,
introducing moulds or yeasts, maturing and storing. Featuring 40 classic
cheeses, more than 475 beautiful photographs by William Shaw, and a
user-friendly troubleshooting section, this book will enable you to
develop the skills required, whatever your previous experience or level
of expertise.