25% REDUCTION now only $30 This latest book by Neil Willman simplifies cheesemaking and provides lots of tips. Coloured pics throughout, step by step instructions. Simply the best book of its type on the market. 35 years of experience have gone into this book.

Introduction Definitions About milk About annatto About starters About lipase About rennet About calcium About salt About ash Other additives The equipment pH tests How to sanitise How to pasteurise raw milk How to add calcium to the milk How to make a prepared starter How to add rennet to the milk How to keep your milk, curds and whey warm How to cut your curds How to stir your curds How to keep your curds warm after hooping How to turn your cheese How to add flavours How to press your cheese How to salt your cheese How to mature your cheese How to plastic coat your cheese How to wax your cheese How to ash your cheese How to wash a cheese rind Common problems solved Recipes Blue vein Brie - triple cream Camembert (traditional method) Cheddar Cheshire Feta Goats curd (chevre) Wrinkly rind goats cheese Gouda express Halloumi Labna Lactic Curd cheese Mascarpone Mozzarella Mozzarella - lightning speed. Paneer Parmesan Processed cheese Ricotta Milk Ricotta Semi-hard cheese Washed Rind Yoghurt - Greek style Other dairy products Tips for presenting cheese Commonly asked questions Myths and misconceptions Record of cheesemaking