I've always been interested in making my own cheese and I cant even find words for how excited I am to use the recipes from this book!! Home made cheese, here I come!

I received an electronic galley of this book via NetGalley.

I am known for my passion for artisan cheese. For me, it's a Pokemon-like gotta-catch'em-all joyful hunt. However, I've never tried making cheese, even though I'm a baker and I love experimenting with diverse recipes in the kitchen. What little I had read about home cheese-making left me very intimidated.

That attitude has shifted after reading this book. Morgan McGlynn is a cheese-monger and cheese-maker in the UK, and she has written a book in which I feel like she gently took me by the hand and showed me step by step how to make my own cheese. The book is organized by level of difficulty, too--start with fresh cheeses like mozzarella and ricotta, and work up to hard cheeses (hard in texture, harder and more time-consuming to make) like aged Cheddar and Brie.

This isn't simply a recipe book, though it does indeed feature recipes for 18 cheeses plus some 40 recipes for utilizing that cheese. This is a book about the basics: the science of cheese explained in straightforward terms, a breakdown of the equipment needed to safely and successfully make cheese, and also information about professional cheese-makers along with a list of some of the best cheeses in the world to seek out. To make this all even better, there are abundant full-color photographs that illustrate the steps and show what the finished results should look like.

Oh, and I should add that all of the information is presented in measurements friendly for readers/cooks in Britain, America, and elsewhere. The recommended places to buy supplies are also not focused on one specific locale. McGlynn wants to help you make cheese, no matter where you live.

I think I'm going to get a large pot and a few other new additions for my kitchen and finally give homemade cheese a go. The idea does still intimidate me, but now I feel like I have a guide to help me on my way.

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.

The art of making cheese has always been a bit of a mystery to most people, especially those that look at stuff in the supermarket and dont even think about how it got from milk to cheese. This book takes some of the mystery out of that and even gives you the recipes and ideas on how you can not only use the cheese you find but make your own using simple and easy to follow recipes.

This is a great basic look at cheese and cheesemaking, bringing it to where anyone should be able to make cheese at their house, at least on the very basic level, even though there are more complicated recipes in the book.

What I didnt like about this book:

As a cheesemonger, as well as a certified cheese professional, I have been told over and over again that pH is a very important part of cheesemaking. Every cheesemaker and every other book I have read about cheese and cheesemaking always come back to this. In fact, recently I was told from a cheesemaker that not only is pH important but that TA is also an important thing to look at for certain types of cheese. This book seems to ignore pH in what I am sure is a way to make it easier for a kitchen cook or chef to follow, in favor of more time and temperature. While this may work, I think you could be developing cheese that may not be the best version of what you want, plus with altitude temps may change. When you get to the harder cheeses I know that there are many factors that could affect the cheese, which is why I think her book mostly focuses on the softer cheeses.

What I did like about this book:

This book was very pretty, the photography in it not only made me want to make the cheese and eat the cheese but it really spotlights how pretty everything is. Cheese can be art, and cheese dishes definately can be art. There is a picture in the book of Paneer spring rolls, and they were so beautiful with the flowers wrapped into the rolls. Love it.

The cheesemaking recipes seem like they really are really easy, and this makes this book much more approachable to someone who doesnt have large vats for cheesemaking or a way to cook 10 gallons of milk or more at a time.

Final thoughts, this is a great beginners guide to cheesemaking, while not a recipe book for someone that really wants to make and sale products, or someone that plans to be a cheesemaker it is a good guide a person who is interested and maybe wants to dabble at home in making their own cheese,

4 stars for fans of cheese, cheesemaking, or just great recipes with some really pretty pictures,

Also an additional kudos on this book for the included cheese lists in the glossary, pointing out what McGlynn thinks are some cheeses of note to try.

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?

I have made ricotta and mozzarella at home before so this book looked fun and appealing. I was so impressed with this book and the author! She claimed that you wouldn't need a lot of fancy equipment, and she was right! Purchasing expensive equipment I might never use again kept me from pursuing cheesemaking, but this author really made it simple and reasonable! Every page had beautiful, sharp, informative pictures. She starts on cheesemaking from easy to more complicated, includes recipes to use your cheese, explains wine pairings, and even shows you sample seasonal cheeseboards! She explained so many things about cheesemaking I never knew, but made it so simple and approachable that it really encourages a beginner. I feel like this author is a wonderful teacher as well! This was so fun and informative, I just loved it!

Special thanks to NetGalley for my complimentary copy in return for my honest review.

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!