Experienced British cheesemaker Paul Thomas shares on the pages of his book the technical subtleties and necessary for making cheeses at home, comprehensive information: types and features of cheeses, equipment for home cheesemaking, food safety issues, the choice of milk and starter cultures, processing cheeses when ripe and much more. According to several dozen recipes, you will learn how to make brie and camembert, cheddar and gouda, mozzarella and gorgonzola, stilton and roquefort in your home kitchen. And with a bonus, the author will teach how to make homemade yogurt, butter, creme fraiche and paneer.