Home Made Cheese: Artisan Cheese-making Made Simple


A step-by-step guide on how to make more than 40 dairy products at home, from butter, cream and yogurt to soft, blue and hard cheeses. Lots of colour photographs illustrate this great way to learn how to get into cheese-making at home!

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Paul Thomas has worked for some Britain’s best cheesemongers and been responsible for making and developing some of the finest cheeses in the UK. In 2010 he ceased making cheese so he could offer new small cheese-makers advice to on how to improve their cheeses, and work on producing the European Guidelines for Farmhouse Cheese-making. This book is written by a real professional who knows a lot about cheese!

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