The Modern Cheesemaker: Making and Cooking with Cheeses at Home

You might think that cheese is just stinky, solid milk that has gone bad, and if so you wouldn't be wrong. But now you can make that stinky, solid milk at home!  McGlynn covers almost 20 different kinds of cheeses, from mozzarella to feta, from paneer all the way to brie, and more than 40 recipes for assorted cheese-based dishes. There's nothing cheesy about being this kind of fromage artist. 

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)