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Paperback Cheesemaking Made Easy Book

ISBN: 0882662678

ISBN13: 9780882662671

Cheesemaking Made Easy

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Format: Paperback

Condition: Good

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List Price $14.95

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Book Overview

Cheesemaking pros Ricki and Robert Carroll provide step-by-step instructions for making delicious and nutritious cheese at home -- easily and inexpensively. Foolproof instructions and techniques will allow readers to create all kinds of cheese, including such favorites as cream cheese, cottage cheese, Cheddar, Gouda, ricotta, feta, Stilton, and more.

Customer Reviews

5 ratings

Cheesemaking Made Easy

Great book for home cheesemakers. I started out on the internet on Rikki Carroll's website [...] and learned a lot to start off.The book gives you more detail and lots of recipes to try..Highly Recommended!

Good, but can be confusing to a beginner

I bought this book along with Barbara Ciletti's "Making Great Cheese" (out of print at the time of this review) and Shane Sokol's "And That's How You Make Cheese!" While this book was good and had many recipes, "And That's How You Make Cheese!" was easier to start with. It has easier, fully explained recipes. It does have fewer recipes, about 30, but all the popular cheeses are included. In short, this is a good book for the experienced, but if you are just starting, try "And That's How You Make Cheese!" first. Or buy both like I did, they'll compliment well.

Excellent beginners' book

This is a wonderful introduction to cheesemaking. As noted in another reader's review, the authors are pragmatic and candid: they tell you what's involved so you won't get in over your head because of ignorance. The authors also offer cheesemaking workshops, including both beginner and intermediate.

Great for basics but lacks depth

very informative book for learning only the preliminary how-to's

I love this book because it kept me out of trouble.

The thing I love about this book is that it led me to be realistic about the kinds of cheeses I wanted to make. I had big dreams when I decided to make cheese, and I would have invested unnecessarily in a lot of equipment that I would never have used. Some kinds of cheeses are just not suited for making at home.
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