Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

I've used this from the time shortly after I started to make cheese and outgrew Rikki Carol's excellent starter book and it continues to educate me to the current day. A truly awesome book and unrivaled in my humble opinion. If I could recommend just one book for the enthusiastic home cheesemaker out of the dozen or so I've accumulated to date, this would most certainly be it. From the basic to the technical and all in an easy to understand and well-presented book. Includes all the guidance on ingredients and techniques you may ever need together with a comprehensive number of well-presented recipes that never leave you guessing. A little more expensive than most but this little gem just proves the saying - on this occasion, you really do get what you pay for.

I have a lot of cheese books. This one is the best and full of really great information. Explains everything you need to know about making cheese at home. It’s not a quick read. It’s really a great reference book. Has information in it that is essential to know if you want to make good cheese at home.

A truly excellent book for an aspiring professional, or anyone who wants not just recipes but some science too. Much more detailed that any other mass market book in English. The author is also amusing, engaging and informative, and the recipes work.

An absolutely brilliant book ! Everything you need to know to take you into the world of cheese making

Nice book. A strange layout that takes some getting used to. Good recipes and full of information.

I have read this book cover to cover. When it get to the science bit of cheese making it can feel a bit over baring but when you come to the recipes it all makes seance. The background information she has provided is essential!! Great book and good luck!! Happy cheesing.

Just what I was looking for. It goes deep into the processes that make cheese what it is and why we treat different cheeses the ways we do when they are being made

Like professional Chef i read many books, and this one is one of the best that i can advice. Recipes are described precisely and well explain

The book is very different as compared to what I expected. It is also very different as compared to a number of other books that focus on different recipes without giving the reader a better understanding of the science behind cheese making. The book is very well organized and covers a lot of the basics, including what happens at the different stages of cheese making including acidity levels, etc. Also, the unique feature of the book is that it does not focus on specific recipes for each cheese, but divides into categories of cheeses based on identifiable characteristics, such as washed curds, etc. It helps a beginner like me to understand what makes certain cheeses similar to others. Also, one of the things I have got from the book is that you need not be tied down to a specific recipe and it encourages the reader to experiment and learn by trying out different approaches. I think this gives a much more fuller understanding which I have not seen in several other resources. My biggest takeaway from the book is that when making cheese, the details, such as acidity levels, size and uniformity of the curd, the rate of heating, etc. are vary important and need to be fully understood to be able to make consistent, good cheeses.

I've bought several cheese making books, and this one is the best by far. Its more than a collection of recipes; each section contains tips for success, style history, more technical details for the more technical cheese maker (e.g. cheese pH, etc), as well as descriptions of variations of the different cheeses. Each recipe comes in a "home" (few liters to few tens of liters) versus "artisanal" (hundred liter) sized batches. My only complaint is that the sections are named after generic style descriptions instead of their common names (e.g. "classic Italian-style extra hard cheese" instead of "parmigian")

il y a tout dans ce livre et cela est vraiment bien expliqué! rapport qualité prix excellent! je recommande vivement!!!

Great resource for cheesemakers

I always open my new books with an open mind and a positive attitude towards the author, with a willingness to understand their point of view. I also expect my new book to connect me with the author, to convey her emotions and experiences in a way that resonates to mine. Most of the books hit the par, some of them fail and I simply close them and put them back into the bookshelf never to be touched again. Gianaclis' book however has far exceeded my expectations, it is a book - a manual I will always refer back to. The first part is a bit more "technical" if you like, however I didn't have any troubles going through it quite quickly. The second "Recipe" section I found very attractive to read, accurate, detailed, and also sprinkled with beautiful pictures and delightful text boxes. The book radiates Gianaclis' passion for cheese and cheese-making, her willingness to share her lifetime experience with the reader. Before I started making my own cheese, I have researched the web for best recipes by various authors. My gut feel was to discard others and follow Gianaclis, and I was right on the mark. Every cheese I made so far following the recipe in the book came up beautifully. Thank you Gianaclis and congratulations, your book is a pleasure to read and a trustworthy cheese recipe manual.