Below I’ll give you my selections for the best Cheese Making books by a few categories. I will cover these and other great books more in depth later.
- The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses (2015)
- Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses (2018)
- Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers (2012)
- The Beginner’s Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses (2017)
- Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home (2016)
- Home Cheese Making: Recipes for 75 Homemade Cheeses (2002)
- The Complete Guide to Making Cheese, Butter, and Yogurt At Home Everything You Need to Know Explained Simply Revised 2nd Edition (Back to Basics) (2015)
- One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! (2014)
- Making Cheese, Butter & Yogurt: (Storey’s Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin, A-283) (2003)
- The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Homegrown City Life) (2017)
- 101 Recipes for Making Cheese Everything You Need to Know Explained Simply (Back to Basics) (2011)
- One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses―Using Nuts, Seeds, and Vegetables (2019)
- The Farmer’s Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More (Handbook Series) (2014)
- The Whole Goat Handbook: Recipes, Cheese, Soap, Crafts & More (2013)
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses (2015)
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural.
Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses (2018)
Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market.
The Beginner’s Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses (2017)
Beginners Become Experts―Cheese Making Made EasyThe Beginner’s Guide to Cheese Making is an ideal introduction to making cheese at home. Filled with simple advice and straightforward recipes, this book makes it easy for you to start crafting your own scrumptious cheeses. No experience needed.Want to customize your cheeses? Discover the best ways to experiment with recipes and change up your creations.
A complete, hands-on beginner’s guide to the magic and satisfaction of making your own cheese The craft of home cheesemaking is exploding in popularity. However most “beginner” books are essentially loosely-organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill.
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers.
The Complete Guide to Making Cheese, Butter, and Yogurt At Home Everything You Need to Know Explained Simply Revised 2nd Edition (Back to Basics) (2015)
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products.
One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! (2014)
It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you’re whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party’s in high gear and out comes the cheese plate―and yes, you’ve made all the cheeses on it. Even better―you made them all earlier that day.
Making Cheese, Butter & Yogurt: (Storey’s Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin, A-283) (2003)
Since 1973, Storey’s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Homegrown City Life) (2017)
As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.” Much of what passes for non-dairy “cheese” lacks the quality and depth of authentic, cultured cheese.
There are more than 3,000 different kinds of cheese currently registered with the FDA, and hundreds more made in small villages, towns, and back countries around the world. Since the earliest record of milk cultivation, humans have been creating new kinds of cheese and today it has become one of the most used, popular food items in the world.
One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses―Using Nuts, Seeds, and Vegetables (2019)
In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste—and a Brie made of cashews (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence.
The Farmer’s Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More (Handbook Series) (2014)
More and more cooks are turning to their own gardens or to local farmers’ markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid.
Goats are the hottest animal today to raise for hobby farmers, commercial farmers, and members of both 4-H and FFA. But using the producst from a goat requires special skills, handling, and recipes. Here’s The Whole Goat Handbook, chock full of recipes, crafting projects, advice, and more. Cooking with goat meat requires special, adapted recipes because the meat is so strong in flavor; there’s no devoted goat-meat cookbook on the market—until now!
Best Cheese Making Books You Should Enjoy
We highly recommend you to buy all paper or e-books in a legal way, for example, on Amazon. But sometimes it might be a need to dig deeper beyond the shiny book cover. Before making a purchase, you can visit resources like Library Genesis and download some cheese making books mentioned below at your own risk. Once again, we do not host any illegal or copyrighted files, but simply give our visitors a choice and hope they will make a wise decision.
The Modern Cheesemaker: Making and Cooking with Cheeses at Home
Author(s): Morgan McGlynn
ID: 2344151, Publisher: White Lion Publishing, Year: 21 Mar 2019, Size: 43 Mb, Format: epub
Copycat Recipes: Making the Cheesecake Factory Most Popular Recipes at Home
Author(s): Lina Chang
ID: 2803642, Publisher: The Cookbook Publisher, Year: 2019, Size: 4 Mb, Format: epub
Say cheese!: a kid's guide to cheese making with recipes for mozzarella, cream cheese, feta, and other favorites
Author(s): Carroll, Ricki;Carroll, Sarah
ID: 2666692, Publisher: Storey Publishing, Year: 2018, Size: 39 Mb, Format: pdf
Please note that this booklist is not errorless. Some books are really record-breakers according to Washington Post, others are drafted by unknown authors. On top of that, you can always find additional tutorials and courses on Coursera, Udemy or edX, for example. Are there any other relevant books you could recommend? Leave a comment if you have any feedback on the list.