Now it’s easy to make artisanal-quality cheeses in your kitchen, using just this book and a few easy-to-find cheesemaking supplies.

Illustrated, step-by-step instructions cut out all guesswork about tools and techniques. A whopping 13 recipes call for sheep’s milk only; two call for sheep OR goat; one calls for sheep AND goat milk. The author, a top Canadian artisanal cheese maker, tells how to make the most of her recipes using sheep’s milk.

Practically all well-known cheeses are in this book. Some big favorites require sheep’s milk: Blue Pyrenees, Caciotta, Caciocavallo, Feta, Halloumi, Kasseri, Kefalotyri, Libyan Sheep’s Milk Cheese, Liptauer (Bryndza), Manchego, Monostorer, Ossau-Iraty, Pecorino Romano, Roquefort, Sheep’s Milk Brousse, Sheep’s Milk Wensleydale, Shepherd’s Mizithra and Tomme d’Arles.

This book also has easy recipes for yogurt (including Greek-style and Bulgarian), kefir, butter, buttermilk and some great recipes using homemade dairy items.

You may also be interested in:
	American Farmstead Cheese A complete resource on making and marketing cheese.
	Homemade Cheese Everything you need to know to make cheese, butter and yogurt at home.
	Home Cheese Making Equipment requirements and all aspects of the cheesemaking process.