Mary Ann Pike

A beautiful little hardback with instructions for a wide range of cheeses from soft to hard. Some will be easier to achieve good results in the home kitchen (cream, curd and semi hard cheeses, such as Caerphilly type) where others are, in reality, likely to work less well for the amateur (e.g. Camembert or Mozzarella type). There are also good recipes for using the cheese, butter and cream produced.