The Art of Cheesemaking: the Complete Guide to Making Cheese at Home: Simple Recipes, Scientific Secrets, and Tips for Beginners and Amateurs.

“The Art of Cheesemaking” – a complete guide from milk to gastronomyDiscover the world of cheese – with scientific precision, historical depth and practical love of the craft. This book is the perfect companion for beginners and experienced cheesemakers, chefs, restaurateurs and gourmets alike.Learn:• how milk is transformed into dozens of types of cheese;• what bacteria, enzymes and processes shape the texture, aroma and taste;• how to choose and use equipment at home or in a mini-cheese factory.•Learn:• how to prepare 100+ types of cheese – from mozzarella to Roquefort;• avoid common mistakes and control the ripening process;• combine cheese with wine, beer, fruits and create dishes from around the world.•This is not just a collection of recipes—it’s an encyclopedia of cheesemaking that brings tradition, science, and gastronomy to life in one volume. From first steps to mastery, everything you need to create the cheese of your dreams.