A comprehensive yet concise look at how to make cheese at home! Beginner-friendly instructions on how to get started, from raw ingredients to equipment, along with a brief history of cheese - More than 20 recipes , from curd cheese and Dunlop to brie and halloumi - Step-by-step directions for each recipe and method - Take your cheese further with moulded cheeses, herbs, spices, and other flavourings - Helpful advice on selling cheese—from equipment, tools, and supplies to storage, packaging, and distribution This book will appeal to anyone with a love of cheese! If you're seeking a healthier, greener, and more self-reliant lifestyle—and interested in quality, handcrafted, local products—this book will offer you accessible, practical advice on what to do, how to do it better, and how to save money making your own cheese. Self-Sufficiency: Cheese Making covers every aspect of making cheese at home, from the tools and equipment you'll need for the job, and basic recipes, to making more complex cheeses—plus advice on setting up a small cheese business. You don't need to be scientifically trained to make cheese, nor do you need to be an accomplished cook or possess expensive specialist equipment. Artisanal cheese maker Rita Ash shows you just how simple the cheesemaking process is and how, with a little care and attention, anyone can produce delicious handmade cheeses at home. Whether you are a fan of the deliciously soft molded Brie or prefer a strong blue veined Stilton, there is a recipe here for everyone. Each of the recipes are clearly explained and include suggested uses for each of the finished cheeses. Plus, you'll find an invaluable troubleshooting section and handy glossary. As no prior knowledge is assumed, this book is a must-read for aspiring beginners and experienced cheese makers alike! "Accessible, even inspiring--a good addition for readers looking to take the locavore trend a step further." --Library Journal “Accessible, even inspiring―a good addition for readers looking to take the locavore trend a step further.” ―Library Journal This book shows how simple it is to make cheese at home, and how, with a little bit of care and attention, anyone can produce excellent handmade cheeses. Inside this book you will find everything you need to know to begin making cheese, from the tools and equipment for the job and basic recipes to making more complex cheeses and advice on setting up a small cheese business. There is no need to be scientifically trained or an accomplished cook to make delicious cheese at home. Artisanal cheese maker Rita Ash shows just how simple it is to make cheese, and how, with a little bit of care and attention, anyone can produce excellent handmade cheeses. Whether you are a fan of the deliciously soft molded Brie or prefer a strong blue veined Stilton, there is a recipe here for everyone. With suggested uses for your finished cheeses, an invaluable troubleshooting section and a handy glossary, this is a must-read for aspiring and experienced cheese makers everywhere. RITA ASH began making cheese with the aid of Bulletin No. 43 published in 1946 by the Ministry of Agriculture & Fisheries found in the library of an agricultural college. She made cheese, taught others to make cheese, and facilitated small-scale commercial cheese-making enterprises for more than 30 years. She is the author of Cheesecraft: A Manual for Cheesemaking . Rita Ash made cheese, taught others to make cheese, and facilitated small-scale commercial cheese-making enterprises for over thirty years, both in the United Kingdom and other parts of the world.