Author(s): James R Leverentz
Become a cheese gourmet.
"The Complete Idiot's Guide(r) to Cheese Making" is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.
a[Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses
a[The author created and sells a cheese-making kit voted best in the country by "The Wall Street Journal"
a[The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese