10 Cheesemaking Books That Separate Experts from Amateurs
Discover expert-recommended Cheesemaking Books from Sally Fallon Morell, Miyoko Schinner, and Max McCalman to elevate your craft.
Updated on June 22, 2025·We may earn commissions for purchases made via this page
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What if you could craft cheese that tells a story — of tradition, innovation, or your own kitchen creativity? Cheesemaking is more than a culinary skill; it’s an evolving art that connects cultures and pioneers alike. Today, as interest surges in artisan, plant-based, and home cheesemaking, the right guidance can make all the difference between a frustrating experiment and delicious success.
Experts like Sally Fallon Morell, president of the Weston A. Price Foundation, and Miyoko Schinner, founder of Miyoko's Creamery, have championed cheesemaking from vastly different but equally passionate perspectives. Fallon Morell admires the natural, raw milk methods that honor tradition, while Schinner pushes the boundaries of plant-based innovation. Their endorsements shine light on books that have shaped both home enthusiasts and professionals.
While these expert-curated books provide proven frameworks, readers seeking content tailored to their specific dairy preferences, skill level, or business goals might consider creating a personalized Cheesemaking book that builds on these insights. With tailored guidance, you can craft a learning path as unique as your cheese.
Sally Fallon Morell, president of the Weston A. Price Foundation and an experienced cheesemaker, recommends this book for anyone serious about natural cheesemaking at home. She highlights its clear instructions on everything from beginner-friendly kefir and paneer to advanced rennet-making techniques. Her endorsement comes from a place of deep respect for David Asher’s dedication to traditional methods that avoid industrial shortcuts. Alongside her, Shannon Hayes praises the book for expanding the conversation on sustainability and local flavor, emphasizing how it teaches process over mere recipes, reshaping how you might think about cheese and its making.
President, Weston A. Price Foundation, cheesemaker
“If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of Natural Cheesemaking is the book for you—even if you'd just like to dabble in your kitchen. There are chapters on kefir, yogurt cheeses and paneer for beginners and, for advanced students, detailed instructions on how to make rennet from the fourth stomach of a calf. Everything is beautifully illustrated and carefully explained. This book will entice many to join the ranks of those engaged in the art of transforming milk to delicious end products. As the old saying goes, ‘Blessed are the cheesemakers.’ Many more will become blessed thanks to David Asher's work.”
David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.
What if everything you knew about cheesemaking was wrong? David Asher challenges the industrial norms by advocating a return to traditional, natural methods that avoid chemical additives and factory techniques. You’ll learn how to cultivate your own bacterial and fungal cultures, make rennet from natural sources, and source raw milk ethically, all grounded in ecological principles. Chapters cover a range of cheeses—from kefir and paneer to alpine styles—complete with detailed recipes and illustrations that clarify each step. This book suits you if you want to deeply understand natural cheesemaking and are ready to question mainstream dairy practices.
Miyoko Schinner, founder and CEO of Miyoko's Creamery and author of Artisan Vegan Cheese, knows the intricacies of plant-based cheesemaking firsthand. She recalls, "I knew the moment I walked into Karen McAthy's cheese shop a few years ago that this lady knew what she was doing." McAthy's deep dive into the science and craft elevated vegan cheese in Miyoko's eyes, highlighting a new level of sophistication and authenticity. This book sharpened Miyoko's appreciation for the nuances of plant-based cultures and fermentation. Additionally, Vesanto Melina, a registered dietitian and noted author, praises the book for delivering richly textured, flavorful dairy-free cheeses that align with healthful plant-based eating.
“I knew the moment I walked into Karen McAthy's cheese shop a few years ago that this lady knew what she was doing. Karen has spent the last few years honing her craft and understanding the new science of making cheese from plants, and demonstrates it for us here in her beautiful new book, which elevates vegan cheese to a whole new level. Brava, Karen―I only wish I lived closer to your shop!”
Karen McAthy is an award-winning author, a world-renowned educator in the world of plant-based cheese, and founder and co-owner of Blue Heron Creamery, a plant-based artisan cheese and vegan foods company in Vancouver, BC. She teaches classes on plant-based cheesemaking and hosts regular creative dining events. Karen is the former Executive Chef of Graze Vegetarian and current Executive Chef of Zend Conscious Lounge in Vancouver, BC.
When Karen McAthy challenges the traditional cheese-making paradigm, she invites you into a world where plant-based ingredients become the foundation for authentic, cultured cheeses. Drawing from her experience as founder of Blue Heron Creamery and executive chef roles, she guides you through mastering textures, flavors, and aging techniques that elevate vegan cheeses beyond nuts and seeds to include legumes and fermentation cultures. You'll learn how to craft dairy-free butter, yogurts, and sour cream alongside cheeses with white and blue molds, supported by over 150 photos and detailed recipes. This book suits anyone serious about plant-based cooking, from home artisans to culinary professionals eager to deepen their craft.
Gourmand World Cookbook Awards Vegan Category Winner 2018
This AI-tailored book on traditional cheesemaking develops a systematic approach with frameworks that adapt to your specific culinary context. The content is tailored after you specify your areas of interest and experience level, focusing on authentic methods using natural ingredients and processes. It bridges foundational knowledge with practical techniques, addressing challenges unique to artisan cheese crafting while respecting your personal goals and background. The book emphasizes a personalized framework that helps revive traditional cheese artistry adapted to your particular cheesemaking environment.
TailoredRead AI creates personalized nonfiction books that adapt to your unique background, goals, and interests. Instead of reading generic content, you get a custom book written specifically for your profession, experience level, and learning objectives. Whether you're a beginner looking for fundamentals or an expert seeking advanced insights, TailoredRead crafts a book that speaks directly to you. Learn more.
2026·50-300 pages·Cheesemaking, Traditional Methods, Natural Ingredients, Raw Milk, Fermentation
This personalized guide on traditional cheesemaking techniques emphasizes natural ingredients and time-honored processes, providing a tailored framework that fits your specific culinary context. It explores foundational cheesemaking principles alongside nuanced methods such as raw milk handling, natural fermentation, and handcrafted rennet production. The book addresses challenges unique to authentic cheese crafting, including maintaining microbial balance and optimizing aging conditions, all adapted to your experience level and goals. By cutting through irrelevant industrial advice, it offers a focused approach to revive traditional cheese artistry in a way that respects both heritage and your personal cheesemaking environment.
Max McCalman, an author of numerous cheese books, values this guide for its clear, supportive approach to cheesemaking. He recommends it because Gianaclis Caldwell "has taken the craft of cheesemaking and molded it into another beautiful tome for cheese lovers," emphasizing how her recipes progress from simple to complex while sharing useful tips. This book helped him see cheesemaking as accessible and enjoyable, almost like having Caldwell beside you during your first cheese creation. Similarly, Gordon Edgar, a seasoned cheese buyer and author, praises how the book demystifies cheesemaking and provides a logical path through different cheese styles, making it suitable for anyone comfortable with a cookbook.
“Gianaclis has taken the craft of cheesemaking and molded it into another beautiful tome for cheese lovers. Her straightforward recipes guide you through crafting cheeses from the easiest to advanced, with extra tips to ensure success. Whether or not you plan to make cheese, this book helps you understand how all cheese styles begin with milk. If you try it, this book will feel like having her beside you as you create your first cheese.”
Gianaclis Caldwell is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. She is the author of several books including Mastering Artisan Cheesemaking and The Small-Scale Cheese Business. Caldwell often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.wordpress.com.
When Gianaclis Caldwell shifted her focus from artisan cheesemaking to teaching beginners, she crafted a guide that unpacks the chemistry and techniques behind creating cheese at home. You’ll learn how to transform simple milk into a range of dairy delights, from fresh ricotta and paneer to aged varieties like cheddar and gouda, gaining a clear understanding of ingredients, tools, and bacterial cultures along the way. Caldwell’s experience running Pholia Farm and teaching courses shines through in chapters that guide you progressively, making complex processes approachable. This book suits home cooks eager to explore cheesemaking fundamentals without getting overwhelmed by jargon or advanced industrial methods.
Max McCalman, author of numerous books on cheese including Mastering Cheese, brings a seasoned perspective to cheesemaking that few can match. After years immersed in cheese culture, he recommends this book as "thorough, eloquent, and generous—a must-have" for anyone serious about starting a creamery. His endorsement highlights how Gianaclis Caldwell’s guide covers every facet from initial motivation to facility design and exit planning, which helped him appreciate the business side beyond the craft. Alongside him, Ricki Carroll, owner of cheesemaking.com, praises it as an essential resource for both dreamers and seasoned entrepreneurs, emphasizing its accessibility and practical approach to preserving farmland through artisan cheesemaking.
“The Small-Scale Cheese Business is thorough, eloquent, and generous—a must-have book for anyone considering establishing a creamery. Each point is covered in detail: from the fundamental reasons for going into the business to begin with, to the design of the make room, all the way to the often-neglected exit strategy. This is a good business book for any-sized dairy.”
Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where for many years they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and Gianaclis has traveled extensively across the country presenting workshops on cheesemaking and troubleshooting goat health problems. She continues to teach in-person cheesemaking classes on the farm.
When Gianaclis Caldwell first realized the challenges and rewards of running a farmstead creamery, she crafted a guide that goes beyond basic cheesemaking to cover the full business landscape. You’ll learn how to evaluate your suitability for the career, design efficient facilities, navigate market realities, and tackle day-to-day operational hurdles. Caldwell’s insights stem from hands-on experience at Pholia Farm and her deep understanding of animal health and artisan cheese production. If you’re serious about building a sustainable small-scale cheese business or improving your home dairy setup, this book offers detailed, practical knowledge without fluff or oversimplification.
Steven Jenkins, Maitre-Fromager at Fairway Markets, found himself searching for a way to leave a conventional career and find meaning through craft. He calls Paul Kindstedt "an American treasure" and recommends this book as the essential guide for anyone ready to transform their work into a passionate cheesemaking journey: "For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book." This endorsement reflects how Kindstedt's blend of science and artisanal spirit reshaped Jenkins's approach. Also adding weight, Terrance Brennan, founder of The Artisanal Group, praises the book's depth, from affinage techniques to cheese history, underscoring Kindstedt's expertise.
“For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.”
Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.
When Paul Kindstedt reassessed traditional cheesemaking, he brought his food science expertise to demystify the complex chemistry behind artisan cheeses. You gain detailed knowledge about milk composition, starter cultures, and how variables like pH, salt, and moisture influence the final product, supported by illustrated guides and real-world cheesemaker stories like Peter Dixon's creative process. This book suits you if you want to master both the scientific and business sides of farmstead cheesemaking, especially if you aim to develop unique, high-quality cheeses with an understanding of historical and environmental impacts. It neither glosses over challenges nor oversimplifies, making it a solid resource for aspiring artisan cheesemakers and small-scale producers.
This AI-curated guide to vegan cheesemaking provides actionable strategies tailored to your culinary context, created after you specify your areas of interest and experience level. The book bridges the gap between fermentation science and practical recipe development for plant-based cheeses. It features a personalized framework that adjusts to your ingredient preferences and kitchen capabilities, offering precise guidance on culturing, aging, and flavor optimization. This approach makes mastering the art of vegan cheese accessible and relevant to your specific goals.
TailoredRead AI creates personalized nonfiction books that adapt to your unique background, goals, and interests. Instead of reading generic content, you get a custom book written specifically for your profession, experience level, and learning objectives. Whether you're a beginner looking for fundamentals or an expert seeking advanced insights, TailoredRead crafts a book that speaks directly to you. Learn more.
This tailored book offers an in-depth exploration of cultured plant-based cheesemaking techniques, providing a personalized framework that fits your culinary goals and experience level. It focuses on fermentation science, recipe development, and flavor optimization specifically for vegan cheese, cutting through generic advice to address challenges unique to plant-based dairy alternatives. The book provides methodologies for culturing, aging, and texturizing plant-based ingredients, offering practical strategies customized to your kitchen setup and ingredient preferences. By integrating fundamental fermentation principles with innovative culinary applications, it equips you with a tailored approach to mastering vegan cheese crafting that fits your particular context and ambitions.
Claudia Lucero is the author of Instant Pot Cheese, One-Hour Cheese, and One-Hour Dairy-Free Cheese. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, sold through specialty shops and select Whole Foods stores. Raised with fresh Mexican cheeses, she learned traditional cheesemaking alongside her mother and grandmother, which inspired her to share these skills in an approachable way. Her deep cultural roots and hands-on experience bring authenticity and practical insight to cheesemaking with modern kitchen tools.
Claudia Lucero is the author of Instant Pot Cheese, One-Hour Cheese, and One-Hour Dairy-Free Cheese. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores. Raised with fresh Mexican cheeses, Lucero cooked alongside her mom and grandmother from an early age, where she first learned the value and reward of cooking traditional foods from scratch. She lives in Portland, Oregon.
When Claudia Lucero began blending her heritage of fresh Mexican cheeses with the versatility of the Instant Pot, she crafted a unique approach to cheesemaking that’s accessible and practical. This book teaches you how to harness the Instant Pot’s precise temperature controls to create everything from simple paneer and ricotta to more complex cheeses like burrata and feta, plus dairy-free options. You’ll learn not just recipes but how to adapt traditional cheesemaking techniques to modern kitchen tools, making the craft less intimidating. If you’re drawn to homemade dairy delights but daunted by traditional methods, this book brings those skills within reach without demanding specialist equipment.
San Francisco Chronicle, a respected publication known for its cultural coverage, highlighted Mary Karlin’s impact on urban homesteaders through this book. Their recommendation, "With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders," reflects how this guide reshapes the home cheesemaking landscape. Karlin’s extensive teaching experience and hands-on work with artisan producers give the book authority and approachable depth, helping you move beyond basics to craft complex cheeses with confidence.
Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona.
When Mary Karlin shifted her focus from general cooking instruction to the specifics of artisan cheesemaking, she reshaped what home enthusiasts could expect from a cheesemaking guide. This book teaches you everything from the science behind cultures and natural coagulants to practical skills like drying, pressing, and aging cheeses. You’ll find recipes ranging from quick fresh cheeses like Mascarpone to more complex mold-ripened varieties, along with a chapter devoted to cooking with these cheeses. It’s especially suited for home cooks who want to deepen their understanding of cheesemaking techniques and confidently experiment beyond basic recipes.
Gianaclis Caldwell and her family operate Pholia Farm in Oregon, where they produce raw milk cheeses off-grid. Drawing from this practical and self-reliant background, she authored this guide to share her expertise in artisan cheesemaking. Her experience running a small-scale dairy gives her a unique perspective that informs the book’s thorough coverage of cheese science, production methods, and aging. This makes it a valuable mentor for anyone looking to advance beyond basic cheesemaking recipes into creating distinctive artisan cheeses.
Gianaclis Caldwell and her family own Pholia Farm, in Oregon, where they operated an off-grid, raw milk cheese dairy. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy.
2012·368 pages·Cheesemaking, Artisan Cheese, Home Production, Cheese Science, Aging Techniques
Gianaclis Caldwell, who runs Pholia Farm in Oregon and has hands-on experience operating an off-grid raw milk cheese dairy, brings a rare depth of knowledge to this guide. She wrote this book to fill a gap between beginner cheesemaking primers and recipe-only cookbooks that lack scientific explanation. You’ll learn not just how to make cheeses like quick mozzarella or French mimolette but also the underlying science and art that enable you to develop your own cheese styles. Caldwell offers detailed guidance on equipment, aging techniques, and creative flavoring methods, making this a solid resource for anyone serious about home-scale or small commercial cheesemaking.
Best for beginners seeking straightforward guidance
Audiobook version not available
Ricki Carroll is a veteran cheesemaker who founded the New England Cheesemaking Supply Company. Her book, Cheesemaking Made Easy, is considered a valued reference for fellow cheesemakers. Along with her husband Robert Carroll, they provide step-by-step instructions for making delicious and nutritional cheese at home. Their expertise has been recognized by publications like Bon Appetit and Booklist, which praise the book as a thorough and practical guide. Ricki and Robert live in Massachusetts.
Ricki Carroll is a veteran cheesemaker who founded the New England Cheesemaking Supply Company. Her book, Cheesemaking Made Easy, is considered a valued reference for fellow cheesemakers. Along with her husband Robert Carroll, they provide step-by-step instructions for making delicious and nutritional cheese at home. Their expertise has been recognized by publications like Bon Appetit and Booklist, which praise the book as a thorough and practical guide. Ricki and Robert live in Massachusetts.
When Ricki Carroll first realized how daunting cheesemaking could be for beginners, she set out to demystify the process with clear, accessible guidance. Drawing from decades of hands-on experience and her role founding the New England Cheesemaking Supply Company, she and Robert Carroll lay out everything from essential equipment to troubleshooting common problems. You’ll learn how to make a variety of cheeses at home, with detailed chapters breaking down ingredients and techniques, such as milk selection and culturing. This book suits anyone eager to start cheesemaking without feeling overwhelmed, especially those who want a straightforward manual rather than abstract theory.
Best for home experimenters with dairy and nut cheeses
Audiobook version not available
Novella Carpenter, author of Farm City: The Education of an Urban Farmer, appreciates this book for its straightforward approach to homemade fermented dairy. During her urban farming journey, she found the book invaluable, noting, "This guide is all you need to get started making your own delicious fermented milk products at home." Blume’s clear instructions and inclusive recipes shifted Carpenter’s perspective on accessible cheesemaking, making it a practical resource for anyone curious about crafting cheeses in their own kitchen.
K. Ruby Blume is an urban farmer and the founder of the Institute of Urban Homesteading, a school that offers classes on urban sustainability. She is the coauthor of Urban Homesteading: Heirloom Skills for Sustainable Living. She lives in Oakland, California.
When K. Ruby Blume rethought traditional cheesemaking techniques through her urban farming lens, she crafted a guide that bridges dairy and vegan cheese crafting with approachable methods. You’ll find detailed instructions on essential equipment, sanitization, and ethical considerations, alongside recipes ranging from queso fresco to vegan nut cheeses. The book’s chapters on dairy projects like yogurt and sour cream expand your repertoire beyond basic cheese, making it ideal if you want to experiment broadly in your kitchen. Blume’s blend of humor and practical knowledge ensures you gain confidence whether you’re a beginner or eager to explore nondairy options.
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Conclusion
Across these 10 books, a clear theme emerges: cheesemaking is as much about understanding science and culture as it is about patience and hands-on practice. Whether you’re drawn to traditional raw milk methods, plant-based alternatives, or launching a farmstead creamery, there’s a guide here to match your ambition.
If you’re just starting, begin with Mastering Basic Cheesemaking or Cheesemaking Made Easy to build foundational skills. For those ready to scale or deepen expertise, pair The Small-Scale Cheese Business with Mastering Artisan Cheesemaking to balance craft with commerce.
Once you’ve absorbed these expert insights, create a personalized Cheesemaking book to bridge the gap between general principles and your specific situation. Tailored knowledge ensures your cheesemaking journey is both rewarding and uniquely yours.
Frequently Asked Questions
I'm overwhelmed by choice – which book should I start with?
Start with "Mastering Basic Cheesemaking" or "Cheesemaking Made Easy." Both provide clear, approachable instructions perfect for beginners eager to understand the fundamentals without feeling overwhelmed.
Are these books too advanced for someone new to cheesemaking?
Not at all. Several books like "Mastering Basic Cheesemaking" and "Everyday Cheesemaking" are designed specifically for newcomers, offering step-by-step guidance that builds confidence gradually.
Should I start with the newest book or a classic?
It depends on your goals. Newer books like "The Art of Plant-Based Cheesemaking" introduce modern techniques, while classics like "The Art of Natural Cheesemaking" offer timeless traditional methods. Combining both can enrich your perspective.
Do I really need to read all of these, or can I just pick one?
You can pick based on your interests, but exploring a few offers a broader understanding. For example, pairing a home cheesemaking guide with a business-focused book helps if you plan to turn your craft into a career.
Which books focus more on theory vs. practical application?
"American Farmstead Cheese" delves into the science and theory behind cheesemaking, while books like "Instant Pot Cheese" and "Cheesemaking Made Easy" emphasize practical, hands-on recipes and techniques.
Can personalized cheesemaking books complement these expert guides?
Yes! While these expert books cover broad principles, personalized books tailor content to your skill level, goals, and interests, making learning more efficient and relevant. Explore personalized cheesemaking books here.
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