The Joy of Cheesemaking is a well-rounded guide to the somewhat complex world of cheese. The authors are educators in artisan cheese making, so the book really goes into the science of the process in a way that most home cheese making manuals miss. It includes lots of helpful illustrations that get down to the molecular level to explain the how and why. Yet the book is anything but a stuffy scientific text. There are beautiful photographs of dairy farms, and artisan cheese makers at work. Filled with lots of wonderful recipes, and guides to pairing with wine and beer, this is a book for the cheese aficionado. Having made hard cheeses for a while at home, I really appreciated the depth of information, but might not recommend this to someone as a “how to” for their first batch of fresh cheese. The focus is not so much on making cheese in your kitchen, though there is a simple Queso Blanco recipe that would probably work well for a beginner. That said, if you just love cheese this is a great resource, and it may even get you excited enough to give cheese making a try.
The joy of cheesemaking: the ultimate guide to understanding, making and eating fine cheese