Book - The Joy Of Cheesemaking

The Joy Of Cheesemaking By Jody Farnham
An easy-to-understand and a beautifully illustrated guide to making cheese.

The next step In your cheese making adventures. This book includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product with details in the science of cheesemaking - all done in a reader friendly way. With clear instructions, gorgeous photographs and a glossary, this comprehensive guide will allow the reader to learn about cheese, from making it, to choosing it, to pairing it with the right wines.

Written for both beginners and more advanced students, including home cheesemakers, chefs and entrepreneurs who are considering producing cheese for pleasure and profit.
This book has everything a cheese lover needs to know about making and eating their favorite food.

Includes:

• An overview of cheese manufacturing and aging
• Fundamental principles of the chemistry of milk and the  use of starter cultures
• Detailed explanations for various methods of molding, pressing & salting cheese
• "Core makes" (recipes, for basic cheeses)
• Suggestions for wine & beer pairings with cheese        
• 256 pages, paperback