Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk and More; Recipes for 100 Favorite Cheeses: From Fresh and Soft to Firm, Blue, Goat's Milk, and More - Recipes for 100 Favorite Cheeses

Revised and updated, the fourth edition of a guide to making artisanal cheese at home includes 35 new recipes including burrata, stracchino, Brillat-Savarin, Cambrales and Drunk Gouda, as well as recipes for cheese plate condiments and classic cheese recipes. Original.
This completely revised and updated edition of the best-selling classic by “Cheese Queen” Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles.
Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.