The Cheesemakers Manual

Great manual for medium scale cheese production

We are a medium size raw milk artisan cheese facility. We make about 200 pounds of raw milk cheese every week. This include Gouda, Jack, Cheddar, Gruyère, Parmesan, Feta, Camembert and Jarlsberg style. All the recipes are out of this book. They produce high quality, consistent wheels of cheese. This is not a beginners manual. The recipes on this site, are much better for first time and home scale cheese making.

The Cheesemaker's Manual

I have collected a range of books on the subject of cheesemaking over the years and The Cheesemaker's Manual by Margaret Peters is a useful addition to my collection. Margaret Peters draws on many years of experience to tackle this broad-ranging subject. I found some excellent details on trouble-shooting cheese faults ranging from bitterness in washed rind style and aged cheeses to slip-skin in bloomy rind cheeses. Practical solutions are offered but it is emphasised that these problems may not have the same solution for every cheesemaker. This, in my view, reflects the artisanal nature of the cheesemaking craft in which experience and experimentation, accompanied by unavoidable failures, are key. The Cheesemakers Manual is a valuable to addition to any cheesemakers' library providing both small-scale and larger scale recipes. It is a little more expensive than most other cheesemaking books but it presents fairly good value for money.