Home Cheese Making: 100 Recipes for Cheese View Sample Turn your kitchen into a living science lab (and a dairy!) with Home Cheese Making, 4th Edition. This updated classic has inspired thousands of home cheese makers since 1982, and now it’s better than ever—with 35 new cheese recipes, step-by-step color photography, and profiles of today’s leading artisanal cheesemakers. Homeschool families can use this book to blend science, history, and culinary arts into one engaging experience. Kids and teens alike will see chemistry in action as milk transforms into mozzarella, ricotta, feta, and beyond—all while learning patience, precision, and creativity. Inside, you’ll find approachable recipes for: Fresh Favorites: Mozzarella, ricotta, mascarpone, chèvre, cream cheese. Artisan Varieties: Burrata, Brillat-Savarin, Stracchino, Drunk Gouda, Pecorino Pepato. International Cheeses: Camembert, Cambrales, D’Affinois, goat’s milk gouda, and more. Cooking with Cheese: Companion recipes for condiments, cheese plates, and classic dishes. Every recipe is broken down with clear instructions, photos, and tips so even beginners can succeed. Along the way, you’ll meet cheesemongers who share their passion for preserving traditional skills while inspiring the next generation of makers.
