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Everyday Cheesemaking is an introduction to DIY home cheese making made simple and accessible. K. Ruby Blume introduces you to the concepts, equipment, and ingredients necessary to making cheese at home successfully the very first time you try. The book offers clear instructions, humorous stories, and dozens of recipes and troubleshooting tips. You'll learn about running a small home goat dairy and how to make non-dairy cheese recipes using nut milks. With its light and practical approach, this book is perfect for anyone who is itching to get started and impress their friends and family with delicious homemade cheese.

Lond and Morton's 1885 work provided information specific to dairyman, including chapters on "dairy statistics, on the food and choice and treatment of the cow, on milk, butter, cheese, and general management."

Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commercially or widely imported in America.

Following an introduction on the "Principles of Cheese-making," Long and Benson's 1896 work provides instruction on the manufacture of specific cheese types, in particular, fancy cheese varieties produced in Europe.

More than 175 quick, wholesome, nutritious, and delicious recipes to be enjoyed by vegetarians and non-vegetarians alike.