My review has been posted to Goodreads. 

Review has also been tweeted as usual.

Thank you! :c)

This is the perfect Christmas or holiday gift for a loved one. You don't have to know a lot about culinary techniques to enjoy this gorgeous book. All you need is an interest in cheese! (and seriously, if you're not lactose intolerant, then you definitely have an interest in cheese. It's like the food of the gods). 

First off: there are recipes for cheese-making in this book (way to be obvious here). I think that for most people, even if they have a lot of cooking experience, would admit that they don't know much about making cheese. Most of us usually buy cheese at the store. But I think it is perfectly wonderful to attempt learning how to make cheese at home. It's a fantastic conversation starter at parties and I'm sure all your guests will be suitably impressed!

If you're a little shy or nervous about making something as unusual as cheese (something most people buy at the store), then don't worry. I thought that the instructions and pictures were perfectly accessible to even non-culinary geniuses. If you're a beginner, you may want to start out with something easier like cream cheese. I can't wait to try out some of the more difficult recipes like goat or blue cheese. I was really impressed at how well-structured the book was (as it made it more accessible to someone without a lot of cheese knowledge). First, it covered basics like the equipment/ingredients/techniques necessary to know before attempting to make cheese. Then it provided lush variety of difference cheese recipes (seriously, there a lot. Even some I hadn't heard of. I didn't know that "whey" cheese was a thing). Finally, the book has suggestions on how to best prepare/serve cheese with other meals. 

But even if you're not feeling brave enough to actually follow a cheese recipe, this book is still marvelous to learn about all the different kinds of cheeses there are as it is accompanied with gorgeous photos. Still, I would caution you that this is primarily a book about cheese recipes (not a book about cheese history or anything like that). 

In summary, it is a delightful addition to any cookbook shelf and I heavily recommend it to any lover of cheese.

I love cheese and I've always been curious about cheese making. This is a great instruction book from equipment to recipes. Curd nerds unite!

This book explains you all you need to know to make the main sorts of cheeses by yourself at home. The author tells you what utensils and equipment you need to do so and the ingredients to prepare many different cheeses. There are even several delicious recipes at the end of the book to prepare meals, appetizers, desserts... with your favorite cheeses. There is a glossary too. So if you want to become a cheese maker or just do some testing at home, this book is for you.

Here is its table of contents:

PART 1 GETTING STARTED
chapter 1 Ingredients
chapter 2 Equipment
chapter 3 Techniques

PART 2 RECIPES FOR ALL TYPES OF CHEESE
chapter 4 Fresh Cheese
chapter 5 Soft and Semi-Soft Ripened Cheese
chapter 6 Hard and Semi-Hard Cheese
chapter 7 Blue Cheese
chapter 8 Goat Cheese
chapter 9 Whey Cheese
chapter 10 Cultured Dairy Products

PART 3 FOR THE LOVE OF CHEESE
chapter 11 Tips and Techniques for Serving Cheese
chapter 12 Breakfast, Brunch, and Bread
chapter 13 Dips, Spreads, and Small Bites
chapter 14 Soups, Salads, and Sides
chapter 15 Main Courses
chapter 16 Desserts and Drinks
Appendices
Index

Thanks to Netgally for providing me with a copy of this book.

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.  
From the publisher --- 
Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated 4th edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success

To me, this is a fascinating book as I am the QUEEN OF CHEESE EATERS.  Seriously, I am a turophile!!! I dream of cheese, crave cheese, do The Oxford Cheese Trail, and eat way too much of the stuff, as my bank account can show. But I have never made it. 
Will I ever make cheese? Well, with this book I might make a soft cheese (once I get some calcium chloride and rennet or cheat and make ricotta using lemon juice.) I think if you lived in a house with a huge kitchen this book would be amazing: for lack of space, I am leery of trying it myself. (Also, I have some of Canada’s best artisanal cheeses being within miles of me and they can assure that I don’t give myself food poisoning!)
A great book if you are adventurous…for that I will give it a solid four stars!

some interesting recipes... I have never tried making cheese before but will refer to this and try several of the recipes.  could be a hit.

#HomeCheeseMaking,4thEdition #NetGalley

Awesome! This book is fantastic. The book is a wonderful blend between theory and practice. Ricki added some historical facts around the easy to follow tutorials.

I had never thought of making my own cheese before I came across this book and now I can’t wait to try it out! This book gives very in depth instruction to learn how to make your own cheese at home and it even includes pictures along with the steps. There are a variety of different cheese recipes to try in this book including lemon cheese, cream cheese, and mozzarella. I’m looking forward to getting the supplies I need to give this a try!