• Paperback: 138 pages ; Dimensions (in inches): 0.41 x 8.00 x 5.06
• Publisher: Writers Club Press/iUniverse.com; (April 2001)
• ISBN: 0595177093
• Average Customer Review: Based on 8 reviews.
• Amazon.com Sales Rank: 9,273

Editorial Reviews

Gourmet Sleuth Online

This is probably the best book to start with for a beginning cheesemaker.

Fias Co Farm Online

This is a good, easy to understand book. The recipes are easily laid out.....This newly published book may be a better book for new cheesemakers to start with than the classic, Cheesemaking Made Easy."

With almost thirty easy-to-follow recipes and complete instructions, And That's How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and then follow the recipes to make it yourself without additives, preservatives or chemicals. Your family and friends deserve the best and now you can give it to them with And That's How You Make Cheese!

Wonderful Starter Book, January 31, 2003

I cannot say enough about this book. It is printed in clear, easy-to-understand language. I had already purchased "Cheesemaking Made Easy" and it certainly wasn't that! This book was helpful, easy to follow, and helped me make great cheeses on my first try. I had one question about a recipe and the author emailed me back an answer that day! He really seems to care about the subject and his readers. A definate "Thumbs-Up!"

For beginner or already make cheese folks..., December 14, 2002

Reviewer: Beth Hartford-DeRoos (see more about me) from Sierras of California

I really like this book because it has a lot of different cheeses, both hard and soft and mold and bacteria ripened cheeses like Blue, Stilton, Camembert. It tell what items one needs and that some items we already have in our kitchens. How to prepare starter, aging and using.

We have made cheese since the 70's but wanted to learn how to make more varieties and I am so glad we bought this book...