The Beginners Guide to Cheesemaking

approach have an enormous impact on the final product.

This is why I refer to the recipes in this book as starting points. In addition to having your own unique environmental conditions, you might also find that you consistently prefer your cheeses when they are left to ripen a bit longer than the recipe calls for. Over time my hope is that you use your own assiduous record keeping to make updates to the “master recipe.” In this way you can develop your own collection of cheese recipes that are personal to your tastes, style, and environment.

RECIPE AND MAKE SHEET FORMATS Throughout this book, the cheesemaking recipes follow a step-by-step format that makes them easy to follow. Notetaking sheets—called make sheets—accompany the recipes so that you can quickly jot down your observations. Copy the make sheets out of this book to make multiples for tracking successive batches of each cheese, or simply visit https://tastetolearn.com to download a printable PDF. If you collect and compare your make sheets, you can easily adjust and fine-tune your processes, and soon you will hone your cheesemaking recipes to perfection.

CHEESE REGIONS OF THE WORLD