Reddit reviews Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]

I found the recipe on the Amazon's website for the book link.

I've tried to reproduce it here...

Featured Recipe: Brew-Curds Cheddar

Makes: 2 pounds

Milk: Pasteurized whole cow’s milk

Start to Finish: 4 to 6 weeks: about 5 hours to make the cheese; 13 hours to press; 1 to 2 days to dry; 4 to 6 weeks to age

Ingredients

• 2 gallons pasteurized whole cow’s milk
  
• 1/2 teaspoon Meso II powdered mesophilic starter culture
  
• 1/4 teaspoon liquid annatto diluted in 1/4 cup cool nonchlorinated water (optional)
  
• 1/2 teaspoon calcium chloride diluted in 1/4 cup cool nonchlorinated water
  
• 1/2 teaspoon liquid rennet diluted in 1/4 cup cool nonchlorinated water
  
• One 12-ounce bottle dark ale or stout at room temperature
  
• 1 tablespoon kosher salt (preferably Diamond Crystal brand) or cheese salt
  
  Instructions
  
  

1. Heat the milk in a nonreactive 10-quart stockpot set in a 98°F water bath over low heat. Bring the milk to 88°F over 10 minutes. Turn off the heat.
   
   
2. Sprinkle the starter over the milk and let it rehydrate for 5 minutes. Mix well using a whisk in an up-and-down motion. Cover and maintain 88°F, letting the milk ripen for 45 minutes. Add the annatto, if using, and gently whisk in for 1 minute. Add the calcium chloride and gently whisk in for 1 minute, and then incorporate the rennet in the same way. Cover and let sit, maintaining 88°F for 30 to 45 minutes, or until the curds give a clean break.
   
   
3. Still maintaining 88°F, cut the curds into 1/2-inch pieces and let sit for 5 minutes. Over low heat, slowly bring the curds to 102°F over 40 minutes. Stir continuously to keep the curds from matting together; they will release whey, firm up slightly, and shrink to the size of peanuts.
   
   
4. Once the curds are at 102°F, turn off the heat, maintain the temperature, and let the curds rest undisturbed for 30 minutes; they will sink to the bottom.
   
   
5. Place a strainer over a bowl or bucket large enough to capture the whey. Line it with damp butter muslin and ladle the curds into it. Let drain for 10 minutes, or until the whey stops dripping. Reserve one-third of the whey and return it to the pot.
   
   
6. Return the whey in the pot to 102°F. Place the curds in a colander, set the colander over the pot, and cover. Carefully maintaining the 102°F temperature of the whey, wait 10 minutes for the curds to melt into a slab. Flip the slab of curds, and repeat every 15 minutes for 1 hour. The curds should maintain a 95°F to 100°F temperature from the heated whey below and continue to expel whey into the pot. After 1 hour, the curds will look shiny and white, like poached chicken.
   
   
7. Transfer the warm slab of curds to a cutting board and cut into 2 by 1/2-inch strips, like French fries. Place the warm strips in a bowl and cover completely with the brew. Soak for 45 minutes. Drain and discard the brew. Sprinkle the salt over the curds and gently toss to mix.
   
   
8. Line an 8-inch tomme mold with damp cheesecloth. Pack the drained curds into the mold, cover with the cloth tails, set the follower on top, and press at 8 pounds for 1 hour. Remove the cheese from the mold, unwrap, flip, and redress, then press at 10 pounds for 12 hours.
   
   
9. Remove the cheese from the mold and cloth and pat dry. Air-dry on a cheese mat at room temperature for 1 to 2 days, or until the surface is dry to the touch.
   
   
10. Wax the cheese (see page 28) and ripen at 50°F to 55°F and 85 percent humidity for 4 to 6 weeks, flipping the cheese daily for even ripening.
    

I would recommend this book: http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=sr_1_1?ie=UTF8&qid=1412127028&sr=8-1&keywords=artisan+cheese+making+at+home

And also /r/cheesemaking

But if you want to sell the cheese you're going to have red tape to deal with.

If you're looking for books, I would really recommend "Mastering Artisan Cheesemaking" (http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327).

I have this book as well as "Artisan Cheese Making At Home" (http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087).

I must say, I much prefer the former; it contains tons and tons of science that the second one doesn't get into. I don't think its abundance of information is crippling, though - I found it easy enough to skip over the parts that were too technical at first, starting out with some of the easier cheeses; but when I started understanding the basics, there was more in-depth material to look through.

Also, the recipes in the first book are more like general guidelines that help define the style of the cheese while affording you more creative control. The recipes in the second book are much more rigid and, I thought, less intuitively organized. (For example, in the first book, there is a section on white mold-ripened cheeses, which are all pretty similar in fundamental ways. In the second book, the cheeses are lumped into "Easy", "Intermediate", etc, which I don't find as useful an organizing principle.)

This is where I started learning: http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=sr_1_1?ie=UTF8&qid=1334197807&sr=8-1

Oh damn. You have a lot of stuff. I would do something akin to a camembert or brie since you have P Candidum for the rind. Or a creamy Bleu with the Roquefort culture.

You can skim some of the cream off the top and make it into creme fraise and then make something called cream fraise brie.

I've got this book: https://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327

and this book: https://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=pd_sbs_14_t_1?_encoding=UTF8&psc=1&refRID=FE9XYH23F30GN46DCRTP

...at home. Do you want me to try to pull some bloomy rind recipes for you? Shoot me a PM. I'll be home later and can look for you. I don't mind doing a bit of transcribing or I can just take a picture of a couple recipes and send em your way.