Experienced food scientist Michael Tunick details the chemistry and biology that go into cheese and its formation, as well as many other scientific aspects of dairy products. Tunick takes us back 8,000 years to the Fertile Crescent and shows us the accidental scientific discovery of cheese, when milk separated into curds and whey. We learn about milk allergies, lactose intolerance, and the reasons why cheese is vital to a balanced diet. Though he's...

Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

"Your first step to creating incredibly delicious cheese, yogurt and butter right at home. Start by mastering the basics: making perfectly thick Greek yogurt, silky kefir, simple crème fraiche, and homemade butter. Then move on to beginning cheese like ricotta and mascarpone. As you try each new variety, you'll add to your skills by creating rind-washed cheeses like Zeller, bloomy-rind Camamberts, traditional Cheddar, quick mozzarella and, finally,...

Explains how cheese is made at the Hilmar Cheese Company in California, from milking the cows to pasteurizing, processing, aging, and shipping the cheese.

"This book provides a peek into the career of a cheese maker. It covers the history behind the career, the process of making cheese, and what experience is needed to become a master of the craft. Aligned with curriculum standards, this book also highlight key 21st Century content including global awareness, business literacy, and learning and innovation skills. Hands-on activities encourage creative and design thinking. Book includes a table of contents,...

In the picturesque village of Guzmán, Spain, in a cave on the edge of town, there is a cramped limestone chamber known as "the telling room." This is where villagers have gathered for centuries to share their stories and secrets--usually accompanied by copious amounts of wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a Spanish cheesemaker as he spun an odd and compelling tale about a piece of cheese. Made...