Home–Made Cheese: Artisan cheesemaking made simple

Featuring 40 classic cheeses, including mozzarella, Cheddar, Stilton, Gouda, Brie and other popular varieties, this book tells you all you need to know about how to set up a home dairy. It covers the importance of food safety and hygiene; where and how to source milk; an accessible overview of the biochemical processes involved; and essential techniques such as milling, draining, pressing, salting, rind-washing, introducing moulds or yeasts, maturing and storing. With over 475 photographs and a user-friendly troubleshooting section, this volume will enable you to develop the skills required, whatever your previous experience or level of expertise.

• How to make more than 40 dairy products, including butter, cream and yogurt as well as fresh, soft, hard, ripened, matured, lactic and mould-ripened cheeses
• An expert’s step-by-step guide from renneting, cutting and milling to draining, salting, pressing and maturing
• Easy-to-follow techniques for the home dairy, by an artisan cheesemaker and teacher, demonstrated in over 475 beautiful photographs

About the Author: As head cheesemaker at Lyburn Farm, Paul Thomas created award-winning new cheeses, before setting up Thimble Cheesemakers with his wife, Hannah, to produce the soft raw-milk cheeses Little Anne and Dorothy. Paul also provides technical support to many cheese manufacturers all over Europe, and runs popular cheesemaking courses at the School of Artisan Food and the River Cottage Cookery School.