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And That's How You Make Cheese!
 
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And That's How You Make Cheese! (Paperback)

by Shane Sokol (Author)
4.4 out of 5 stars  See all reviews (16 customer reviews)
Price: CDN$ 13.02 & eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details
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Usually ships within 4 to 6 weeks.
Ships from and sold by Amazon.ca. Gift-wrap available.

11 new from CDN$ 10.45 6 used from CDN$ 11.98

Frequently Bought Together

And That's How You Make Cheese! + Home Cheesemaking: Recipes for 75 Delicious Cheeses + Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
Total List Price: CDN$ 63.65
Price For All Three: CDN$ 47.38

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  • This item: And That's How You Make Cheese! by Shane Sokol

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  • Home Cheesemaking: Recipes for 75 Delicious Cheeses by Ricki Carroll

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  • Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen by Tim Smith

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Product Details

Product Description

Gourmet Sleuth Online

This is probably the best book to start with for a beginning cheese maker.


Fias Co Farm Online

This is a good, easy to understand book. The recipes are clearly laid out.
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And That's How You Make Cheese!
45% buy the item featured on this page:
And That's How You Make Cheese! 4.4 out of 5 stars (16)
CDN$ 13.02
Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
19% buy
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CDN$ 17.61
Home Cheesemaking: Recipes for 75 Delicious Cheeses
19% buy
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Customer Reviews

16 Reviews
5 star:
 (12)
4 star:    (0)
3 star:
 (3)
2 star:
 (1)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.4 out of 5 stars (16 customer reviews)
 
 
 
 
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3 of 3 people found the following review helpful:
5.0 out of 5 stars For beginner or already make cheese folks..., Dec 14 2002
By MotherLodeBeth "MotherLodeBeth" (Sierras of California) - See all my reviews
(TOP 500 REVIEWER)   
I really like this book because it has a lot of different cheeses, both hard and soft and mold and bacteria ripened cheeses like Blue, Stilton, Camembert. It tell what items one needs and that some items we already have in our kitchens. How to prepare starter, aging and using.

We have made cheese since the 70's but wanted to learn how to make more varieties and I am so glad we bought this book...

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2 of 2 people found the following review helpful:
3.0 out of 5 stars Where did the recipes come from?, Mar 7 2004
By A Customer
This is a nice little book in some ways, but most of the recipes are virtually identical to those in Barbara Ciletti's "Making Great Cheese at Home" (1999), without the gloss and pictures. This book's publish date is 2001. There is no attribution given. This seems unfair to Ciletti. The book is also full of typos. Some of them are important, such as pH values. I don't think the milk should be at pH 8.6 for mozzarella. Ciletti's version says 6.8, a more believable number. Speaking of mozzarella, I've made the 30-minute version from Ricki Carroll and found it works great, but maybe I'll give the more complicated Ciletti/Sokol version a try.
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2 of 2 people found the following review helpful:
3.0 out of 5 stars Bare bones & basic, Aug 21 2003
By S. Gaskin (Murray Bridge, South Australia) - See all my reviews
(REAL NAME)   
I realise that I'm going against the flow, but I found this book disappointing! The overall quality of presentation was not high and its B & W pictures almost look like photocopies! Sure he explains his recipes simply, but so do other books of higher quality, available here for not many more $. I'd recommend anyone considering purchasing books on this subject buy Ricki Carroll's latest book, or Barbara Ciletti's! They are much better in presentation and Ciletti's is full colour throughout!
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 		 Most recent customer reviews

5.0 out of 5 stars Wowie Zowie!
I "rented" this from the library and HAD to own it. Believe it or not.... this was FUN! Try it yourself and see. Read more
Published on Feb 14 2004

5.0 out of 5 stars Make your own gourmet cheeses
This book was easy to understand, had numerous recipes and is highly recommended.
Published on Oct 7 2003

5.0 out of 5 stars Better than the rest for a beginner!
I am not sure what the reviewer below is talking about. I have both this and Carroll's book and this one is most definately the better one for beginners. Read more
Published on Sep 18 2003 by Jim Hilea

2.0 out of 5 stars Not bad
In itself this is a good book, however for the price you don't get much meat. With a 2-4 dollars more you can buy Carroll's or Ciletti's book.
Published on Sep 9 2003 by Massimo Maddaloni

5.0 out of 5 stars A Fun Way To Try Something New!
This little book was a great way to start a new hobby of aging cheeses. While searching for books on cheese, I came across this an thought I'd try to make my own. Read more
Published on Sep 6 2003

5.0 out of 5 stars Fun and Interesting - Buy It!
A great cookbook of the unusual kind! Who ever thinks about making their own cheese? I ordered this book thinking it may be fun with my kids and it was! Read more
Published on Jun 12 2003

5.0 out of 5 stars Wonderful Starter Book
I cannot say enough about this book. It is printed in clear, easy-to-understand language. I had already purchased "Cheesemaking Made Easy" and it certainly wasn't that... Read more
Published on Jan 31 2003

5.0 out of 5 stars Great Book of Recipes
Loved the history of cheese story & had great success with all recipes we've tried so far. The Feta and Swiss were wonderful. Read more
Published on April 1 2002

5.0 out of 5 stars Interesting and Fun
Had a great time making cheese with the family. We made several and all came out great. Much better than store bought cheese, for sure. Highly recommended.
Published on Mar 25 2002

3.0 out of 5 stars Decent Starter Book
This book was a good primer for me as a beginner. I did find many spelling errors and inconsistencies between recipes and the use of cultures, which made me wonder how careful the... Read more
Published on Jan 22 2002

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