The 3rd edition of the classic reference, now better than ever!
- 75 recipes for cheese—25% more than in the previous editions.
- Recipes for dairy products, including creme fraiche, sour cream, and yogurt.
- 60 recipes for cooking with cheese.
- Plus tips from cheese makers and lots of “cheesy” lore.
“…This book covers everything the novice cheese maker needs to know about making delicious cheese on the first try.” -San Fransisco Examiner