Here is a handbook not only for beginners, but also for experienced cheesemakers. The author of the book, Pavel Chechulin, an organic chemist by training, outlined the basic processes of cheese making in an accessible and understandable language. So now they are available to anyone who wants to make cheese. You can apply the knowledge gained both at home and in conditions of small and even large production. At the same time, you will learn how to make cheeses with predetermined and easily repeated properties each time - tastes, structure and pattern. In addition to an extensive theoretical base, the book presents 13 recipes with a detailed step-by-step description of the preparation.