Artisan Cheese Making at Home

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals–milk, starters, coagulants, and salt–and transform them into complex edibles.

Mary Karlin