Reddit reviews Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

Recipe from http://www.amazon.ca/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=sr_1_3?ie=UTF8&qid=1426111672&sr=8-3&keywords=cheesemaking (not affiliate link)

I think it came out pretty well, not much you can tell from a photo I guess. Tastes good!

This is the only cheese I have made other than feta, I am brand new to this.

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.)

I'm a beginner, too, so take my opinion with a grain of salt, but I'm going to buy this book.

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.

I've made cheddars, blue cheeses, camembert, asiago, monchego, chèvre, feta, and variety of stinky tommes. Built a cheese press that can push over 400#. Made pounds and pounds of it. I have over 14 county fair ribbons (best in show) and have taught cheesemaking. I started in cheesemaking and moved into brewing. Now, I don't make cheese that often since I got into brewing. Brewing is way quicker to result and less intense to me. Sanitation is all important. There is no 'hot side:cold side". It's all cold side. A pH meter that goes to .01 is key - keep that in mind when getting one for brewing.

Check out: http://cheeseforum.org/forum/ It's the HBT of cheese.

With all the success, I still can't make a successful mozzarella! It's a hard one to get right.

To me, THE book to get is by Gianaclis Caldwell. I've met her and she is a genius at this stuff:

http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=la_B003FADS9C_1_1?s=books&ie=UTF8&qid=1411727727&sr=1-1

I liked The Art of Natural Cheese Making by David Asher. While the author can be a little political at times, I find his approach closer to making beer than other books. Another good one is Mastering Artisan Cheesemaking by Gianaclis Caldwell.

I should say that I've had mixed luck following Asher's methods. Some of my cheese have been great, but others disasters. I suspect that humidity control is more important and difficult than I thought. Asher lives on an island off of Vancouver, which probably makes humidity and temperature control a simpler prospect. In addition to some technical changes to temp and humidity, I'm going to try a different milk source to see if that was my issue.

Good luck!