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The Home Creamery

"The Home Creamery" by Kathy Farrell-Kingsley: Chapters include: Setting up your home creamery; Cultured dairy products; Soft, unripened cheeses; Recipes from the home creamery

The Cheesemaker's Manual

"The Cheesemaker's Manual" 4th Edition by Margaret Peters: This manual was written from material that Margaret accumulated over several years of cheesemaking and exchanging information with other cheesemakers and professionals within the industry.

Soft Cheese Step-by-step Guide

NEW! French magazine Profession Fromager produced this "Soft cheese Step-by-step" cheesemaking guide.

Mastering Artisan Cheesemaking by Gianaclis Caldwell

"Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers" takes cheesemakers from their first, simple recipes to ultimately creating their own, unique masterpiece cheeses.

Home Cheese Making

Home Cheese Making *NEW* 4th Edition by Rikki Carroll: Includes recipes for 100 homemade cheeses and recipes for other dairy products.

Cheese Ripening Guide

French magazine Profession Fromager, in partnership with Clauger, produced this "Cheese Ripening Guide," hailed by many experts as one of the best manuals available on the topic. 

American Farmstead Cheese

"American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses" by Paul Kinstead with the Vermont Cheese Council.