Milk Into Cheese

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!