In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home.

From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, taleggio, and blue gouda-all of the featured cheeses can be made with readily available milks and common kitchen equipment.

While most other cheese books take a homey approach to cheese making, this comprehensive, four-colour tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. 

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started.

The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mould-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as moulds and ripening boxes.

Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette.