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• by:
• Leverentz, James R.

Become a cheese gourmet. The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.

• Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses
• The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal
• The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese