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If you were to buy only one book about cheesemaking, this is the one. Asher explains cheesemaking as a natural fermentation process that has been happening for hundreds of years, the world over. His calm, rational approach to cheesemaking is scientific, creative, and open-minded. The book includes a wide variety of recipes, and the book itself — the photos, layout, and writing — is gorgeous. An excellent read!
This book has recipes for all the cheeses people are most familiar with. There’s not much science, but it’s the best book for straight-up recipes. Work your way through this book, and by the time you’re done, you’ll have a solid grasp of cheesemaking’s wide range of possibilities.
My #2 book recommendation. This book does a deep, but not too deep, dive into the science, and has loads of recipes that, because homemade cheeses vary wildly, are based more on the method of cheesemaking rather than any particular type of cheese.
This book’s biggest gift is its approach to cheesemaking: that cheesemaking is natural and safe and to be trusted rather than a tricky, scary proposition. If you struggle with a fear of milk, or want to explore a more organic style of cheesemaking, read this book from front to back. It’s both grounding and liberating.
Some of my favorite recipes come from this book: Gouda Divino, Appenzellar, and Full Moon Blue.
Get organized with this simple 3-ring binder for holding Milkslinger recipes.
Pages to hold Milkslinger Recipe printouts! (But these are better than the ones I have because I mistakingly got ones that have “Amazon Basics” printed on the inseam.)
