The Author Morgan McGlynn, has worked in a cheese shop and made many cheeses for years. She shares some really good tips, cheese making recipes, useful cheese making tools and more. I only wanted to know how some of the basic cheeses are made with foods most would commonly have in the kitchen, but learned so much more. I cannot believe how easy it is to make some cheeses, like ricotta. I have tried it and it really is as easy as she shows in almost all of the recipes or technics, there is step by step pictures to follow along to make sure you are doing it right. That alone was priceless.

I thought initially that cheesemaking was too difficult for the average cook - I was glad to find out that I was wrong!
The author (a cheesemaker who has delighted in cheese since she was very young - she even owns her childhood cheese shop!) starts you out with soft cheeses that use ordinary ingredients, such as milk, salt and liquid rennet, along with tools such as cheesecloth, and a read now thermometer to create a cheese curd that can be made and eaten the same day!
You are given detailed instructions, lists of necessary tools, and reasons for each step of the process in order to make your cheesemaking journey successful!
The different types of cheeses are pictured, their local history is discussed, and you are told how you can “age” cheeses like a pro!
You will learn how to make your own homemade ricotta and mozzarella cheese so that you can have it freshly and readily available in your own kitchen - enjoy!
Enjoy making your own dips, mac and cheeses, meals, salads and even desserts with this fabulous cookbook!

Cheese, my second favorite C word, coffee being number one. I love cheese, go on cheese tours and make fresh cheese, mozzarella and ricotta often. I have always felt intimidated to go further in cheese making levels, until I read this book. I love this books, it was a quick and easy read.
Simple, this book makes it all look so simple, with clear directions and amazing photos. The steps are written so that beginning people and seasoned cheese maker can comfortably follow along. I finished my first brie, and am letting it age right now. Yes, I do have my fingers crossed that is comes out as the creamy cheese I love. I raise sourdough starter and will be making fresh sourdough to eat with it, in about 25 days. Oh the recipes, wait till you see the gorgeous photos of the recipes to use the cheese with, you might swoon. My next two huge challenges I will tackle are Swiss cheese then my favorite cheese family blue. I thought blue cheese would be so hard to make, the recipe seems easy, with clear steps.
There are tips, recipes for butter, jams, pairing foods and more in the back. There is even a section on making a cheese board- great for a dinner party.

Thank you to the publishers for an advanced copy for review

From the basics of cheesemaking right to using cheese in your cooking, this book presents this art as accessible to all. From seasonal ingredients to letting you know you don't need a lot of new or fancy equipment, this author knows what she is talking about.

I can't wait to get a physical copy of this book to keep in my kitchen and reference on my cheese making journey!

I love cheese and I'm a little embarrassed to admit that the idea of making my own cheese never occurred to me. I always assumed it was some laborious process that wouldn't be worth the time or effort, and also that I wouldn't be able to make a good tasting cheese anyways. The recipes in this book are so easy to follow and the author has great tips on how to make cheese. I can't wait to get in the kitchen and start making my own cheese!

I love cheese, but then who doesn’t! I was excited to read this book and learn about cheese, but most importantly how to make cheese. And it didn’t disappoint! This book is loaded with wonderful photographs of each cheese that is showcased.

Before beginning, you will need to purchase a few specialty item and ingredients. The book also gives you a reference guide for where to purchase items online.You’ll start off with the easiest cheese to learn about, and then a detailed recipe and instructions follow.

I have begun my first try and am excited to see how it turns out!

I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

#Netgalley

Delicious recipes with all kinds of cheeses! Most of them are easy to cook at home, and all of them will delight your guests. The pictures are just beautiful and mouth-watering.

Frankly, I would never have considered making cheese at home. I live in urban foodie-centric Northern California, and have a wide range of local and imported cheeses available. But then I started reading!
Morgan McGlynn makes cheesemaking seem as accessible and logical as baking bread. I had heard rumors of a fresh mozzarella maker in Manchuria, and had always thought, “Well, yeah! If I lived in Manchuria I might start making my own cheese, too.” But McGlynn’s easy ramp-up from beginner fresh cheeses to cured and even blue cheese might just tempt me along the home-cheese making path.

Even if you never set rennet to milk, this is a fascinating book to read, and the “made-with-cheese” recipes are simple and delicious.

I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

*wiping the drool off*. Oh my, what a truly scrumptuous book! Being a self-confessed (hard) cheese nerd, I have been toying with the idea of making my own, but never dared. This has changed! I have already made curd cheese, feta and a cheeky little goat’s cheese and cooked some of the mouthwatering cheese recipes that make this book such an extraordinary find. Next step will be to attempt more mature cheeses. The only trouble I have is to find a storage area with the correct and even temperature, but try it I will.
Great step-by-step instructions, loads of encouragement, recipes, seasonal cheese board suggestions, mouthwatering images...
I also have a deserving lil person in mind - a fellow cheeseketeer - for whom this will make a great present!

Some time ago, I watched a Food Network episode that showed how mozzarella was made. At the time I was into making homemade pizzas where I crafted each part, the dough and the sauce, using techniques that took a lot of time. I remember thinking I should add making my own mozzarella to the mix!

If I had had this book then, I would have had no difficulty making my own mozzarella. This beautifully photographed book gives you step-by-step instructions about how to make a variety of cheeses, from soft ones like ricotta (two of them) and burrata to goat cheese to semi-hard cheeses like halloumi, hard cheeses like cheddar, and even blue cheese. The book starts with information about ingredients and equipment needed. For most of the soft cheeses, not much is needed, while other ones will require cultures and rennet. Not only does she give recipes for the cheeses themselves, but she also offers recipes that use the cheeses. Who could resist a recipe called Very Naughty Mac and Cheese? The photos accompanying these recipes look mouth-watering!

Sprinkled throughout the book are sidebar sections featured what she calls a star cheesemaker. Following the chapters on making the cheeses, there's a section on cheesemongers tips, including flavoring cheeses, wine pairings, and setting up a cheeseboard. She also gives resources to get needed equipment and the other supplies. The book ends with her list of favorite cheeses by country.

If you ever had a desire to make cheese yourself at home, this is the book for you.

This book was received as an ARC from Quarto Publishing Group - White Lion Publishing in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

I absolutely love cheese and I love cookbooks and this one combines both of my favorite things in one. I am always so fascinated with cheesemaking and I wondered where did it all began. This book does a nice job with not only breaking down each process step-by-step but there are pictures shown throughout the book on how each step is supposed to look like when you are complete so its sure foolproof. I can not wait now to make fresh ricotta from scratch since this book really made it all look so easy. I can't wait to try it for myself. I can't wait to add this title to our cookbook collection and potentially do it for a future cooking demo.

We will consider adding this title to our Cookbook collection at our library. That is why we give this book 5 stars.

A beautiful book that belongs in every serious kitchen. Great explanations, very good recipes and gorgeous illustrations. I love mascarpone, and who knew it's so easy to make?

This book is well written.
You will benefit from learning about all kinds of cheeses and how they are made.
You will receive recipes that most of them you would be able to do.
Photos in this book are very helpful for technical purposes.
Overall, good read and yes, you will be able to make your own cheeses at home too!

Perfect book for everyone who has ever dreamed of making cheese.Delicious recipes a step by step guide to the equipment you need detailed recipes ,I’m now convinced I can make yummy cheeses.This book is full of lovely photographs it will make a wonderful gift and a book Inwill be using again. #netgalley #quartobooks.

I was excited about this book. One of my neighbors makes her own cheese, something that seemed pretty impressive to me and something I never thought would be do-able for me. I love flavorful cheese and it would be so amazing to make my own.

The book had beautiful photos, step by step directions, as well as a handy list of needed tools andd equipment in which to make these beautiful and flavorful cheeses. It also included goat cheese, which looked so delicious. I think I will be referring to this book often!

I was given an book copy of this book from NetGalley. All thoughts are my own.

To be honest, I love cheese and I was totally hooked by the cover and “Cheese”, but I had zero intentions of making my own as I dove in. But after reading it? I’m DEFINITELY going to be trying my hand at mozzarella, ricotta, mascarpone, cream cheese, and truffled gouda, and… Never mind. Scratch that. I can’t wait to get home and start making my own cheese. I’m currently in France and fromage is king here…and this gal is going to be trying her hand at making her own!

Love, love, LOVE this book. it makes the process simple and easy to understand. This is going to be an enjoyable experiment and process. I may even have to host a wine and cheese party for some of our close friends if this turns out well.

If you’re a cheese lover, you will enjoy this book…and likely will want to try your hand at making cheese as well. YUM!

Wow who knew how simple it is to make cheese and all of the amazing flavours and types you can make. Like most of us I have been in the supermarket marvelling at the options on offer for cheese but have never thought about making my own. This book has opened my eyes and I love the fact that not only do you get the recipe to make the cheese but also then some delicious dishes to use the cheese in. I loved it.

If you love cheese, this gorgeous encyclopedia of cheese is a must-have for your collection. Filled with color photographs and detailed descriptions, the author's mission is to help the every day cheese lover learn how to make their own cheeses at home. I think she has provided the information to make that a possibility for the dedicated home cook that wants to learn to make their own cheeses. For me, this beautiful book gave me a much deeper appreciation for all the cheeses that I love, and made me grateful that I can buy them with much less effort required! This wonderful book also includes a number of great recipes that USE cheese or are great to accompany cheese, and I am definitely going to be trying some of these. For example, the author provides a recipe for a sweet chili jam as an accompaniment to cheese that sounds really terrific that I'm dying to try. She includes recipes for several "dessert" Camemberts that all sound REALLY good: Roasted Peach Camembert, Fig Walnut and Honey Camembert, Creme Brulee Camembert and Honey and Pistachio Baked Camembert. There are a lot of cheesy goodness in this book that had me drooling, I won't lie. The book also includes information about recommended cheese and wine pairings, or cheese and other types of alcohol, which I found helpful and interesting. She offers tips on storing cheese, and how to avoid wasting cheese. Overall, I thought this book wasn't just a "how to make cheese" guide; I thought it was a loving tribute to a wide variety of cheese, and offered lots of advice on working with cheese. Even if you don't aspire to making your own, if you love cheese, I think you will love this book!

Let's get started!

I confess to having bought a hefty cheese-making kit and giving up after making curd cheese. Moving foward seemed daunting. Now, after reading half of this wonderful book, I am bursting to make cheese again.

Morgan McGlynn's text brims with enthusiasm and expertise. Cheese making is made so very accessible. Methods are very clearly explained, with step by step photos. I love the way she steadily builds up cheese-making technique through a series of appealing cheeses. It's possible to get started by making ricotta cheese with just milk, white wine vinegar, salt, a pan and thermometer, and some muslin or cheesecloth and a colander.

Equally appealing are the cheese recipes interspersed among the cheese-making. Again I am enthused, and dying to start by trying the author's version of tartiflette, and the courgette and goat's cheese tart. I'd love to make the goat's cheese myself and surely will....