Transforming milk into cheese is a magical process—the metamorphosis, the patience, and the deep sense of satisfaction that comes from unwrapping a wheel of homemade cheese. You have tasted the difference between store-bought and artisanal cheeses and wondered if you could create equally delicious cheese in your own kitchen.
This book makes it all possible. It features recipes for over eighty varieties of cheese—spanning fresh, soft, hard, blue-veined, and goat cheeses—all designed specifically for the home kitchen and utilizing simple, easy-to-learn techniques.
