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Making Great Cheese At Home - 30 Simple Recipes from Cheddar to Chèvre
by Barbara Ciletti
Lark Books
ISBN 1-57990-267-7
Published December 2001 - Softcover - 143 pages - $14.95

Now this is the kind of book I've been searching for.  Many years ago, I tried my hand at making Ricotta Cheese, and was successful.  I've since lost the recipe and have yearned to make it again.  With the price of cheese these days, and when milk is on sale, things could change in our kitchens.  Cheese has been around since the year dot, and with a little patience and practice, you can also now make cheese.  Imagine your own homemade Cream Cheese!  Or Mozzarella!  This book gives you all you need to know about the process of cheese making and starts off with the softer and easier cheeses.  These cheeses don't take forever to make and you don't need a boatload of new utensils.  Each recipe has a "level" (easy, medium, difficult); Start to Finish time; Storage, and Yield information.  Look how easy Marscapone Cheese is to make.  Some of the cheeses you can make include Cottage Cheese, Smoked Mozzarella, Stilton, Camembert, Feta!, Gouda (complete with red wax), Parmesan, and Baby Swiss.  There are also recipes such as Tiramisu Tango, Ravioli Toscano, and Feta Spinach Olive Pie.  An index, glossary, and bibliography are at the end of the book.  It is recommended that you read the introduction thoroughly to gain valuable knowledge and tips for when you start making your cheese.  This could easily become one of my favorite books.
Conclusion - I loved this useful book and hope to get a lot of use out of it.