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....