Ricki Carroll, internationally known as the Cheese Queen, shares recipes for creating timeless classics like mozzarella, feta, cheddar, and brie, as well as sophisticated palate pleasers such as halloumi, raclette, and gorgonzola. With instructions for crafting a variety of cultured dairy products, including sour cream and clotted cream; an expanded selection of recipes for goat's-milk, fresh, soft, and hard cheeses; and 50 sweet and savory recipes for cooking with cheese, the most trusted guide for making cheese at home is now more comprehensive than ever. Plus cheese pairing tips and guidance for building the perfect cheese plate!

Foreword Introduction: The Art of Cheese Making       Part 1: Getting Started   Chapter 1: Ingredients               Chapter 2: Equipment               Chapter 3: Techniques           Part 2: Recipes for All Types of Cheese   Chapter 4: Fresh Cheeses   Chapter 5: Soft and Semi-soft Ripened Cheeses   Chapter 6: Hard and Semi-hard Cheeses   Chapter 7: Blue Cheeses   Chapter 8: Goat's-Milk Cheeses   Chapter 9: Whey Cheeses   Chapter 10: Cultured Dairy Products        Part 3: For the Love of Cheese   Chapter 11: Building a Beautiful Cheese Plate   Chapter 12: Breakfast, Brunch, and Breads   Chapter 13: Dips, Spreads, and Small Bites             Chapter 14: Soups, Salads, and Side Dishes           Chapter 15: Main Courses                Chapter 16: Desserts  Glossary What Went Wrong? Metric Conversion Charts Homemade Cheese Record Form Resources Alphabetical List of Cheeses Index Acknowledgments