This new third edition is updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta and 30-minute mozaarella. Recipes for dairy porducts include creme fraiche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, profiles of home cheese makers, cheese tips, lore, quotes, and a cheese making glossary. Copyright 1982, 2002, softcover, 224 pages.