Yes, indeed -- this IS the "Ultimate Guide" to cheesemaking! This new book from Oregon-based Gianaclis Caldwell is appropriate for home or small-scale cheesemakers, both brand-new and experienced alike.
With an much encouragement and a gentle authority, Ms. Caldwell outlines the fundamentals of milk composition and cheesemaking bio-chemistry in clear, approachable language. She successfully enables you to "think outside the vat" and understand what is taking place during the cheesemaking and ageing processes so that you can troubleshoot or tailor recipes to suit your own situation.
The second half of the book is full of well-written recipes that significantly expand upon the typical collection found in hobby or farmstead books. Excellent instruction is paired with illustrative photos -- nearly every page has either a photograph, chart or explanatory figure.