By Ricki Carroll
Storey Publishing, 2002
Softcover, 9″ x 7″, 278 pages

From the back cover:
The 3rd edition of the classic reference, now better than ever!

• 75 recipes for cheese–25% more than in the previous editions
• Recipes for dairy products, including creme fraiche, sour cream, and yogurt
• 60 recipes for cooking with cheese
• Plus tips from cheese makers and lots of “cheesy” lore

About the author:
After mastering the fine art of cheese making in England, Ricki Carroll opened New England Cheesemaking Supply Company, based in Ashfield, Massachusetts. Since 1978, her company has supplied home cheese makers with information and equipment so they can savor every moment of one of the most delicious hobbies on the planet.