Incoming Resources
- The cheesemaker's apprentice, an insider's guide to the art and craft of homemade artisan cheese, taught by the masters
- Say cheese!, a kid's guide to cheese making with recipes for mozzarella, cream cheese, feta, and other favorites
- The joy of cheesemaking, the ultimate guide to understanding, making, and eating fine cheese, Jody Farnham and Marc Druart
- From cow to cheese, Penelope S. Nelson
- American cheese, an indulgent odyssey through the artisan cheese world, Joe Berkowitz
- The complete guide to making cheese, butter, and yogurt at home, everything you need to know explained simply
- From milk to cheese
- Tasia's table, cooking with the artisan cheesemaker at Belle Chevre
- Instant pot cheese, discover how easy it is to make mozzarella, feta, chévre, and more, Claudia Lucero
- One-hour dairy-free cheese, make mozzarella, cheddar, feta, and brie-style cheeses using nuts, seeds, and vegetables, Claudia Lucero
- Home cheese making, from fresh and soft to firm, blue, goat's milk, and more : recipes for 100 favorite cheeses
- From cow to cheese
- Kitchen creamery, making yogurt, butter, & cheese at home
- Mastering basic cheesemaking, the fun and fundamentals of making cheese at home, Gianaclis Caldwell
- The home creamery, Kathy Farrell-Kingsley
- Udder to cheddar
- One-hour cheese, ricotta, mozzarella, chèvre, paneer--even burrata, fresh and simple cheeses you can make in an hour or less!
- Sheridans' guide to cheese, a guide to high-quality artisan farmhouse cheeses
- Cheese it!, start making cheese at home today
- De la vaca al queso, Penelope S. Nelson
- Experiments in cheesemaking, by H.H. Dean
- Conseils aux fabricants de fromage pour le mois d'août, [par J.W. Robertson]
- Improvement of cheese curing-rooms, [by Jas. W. Robertson and J.A. Ruddick]
- Conseils aux fabricants de fromage pour le mois de mai, [par J.W. Robertson]
- The use op [sic] pepsin as substitute or partial substitute for rennet in the manufacture of cheese, [J.A. Ruddick]
- Coulommier cheese, by E.S. Archibald and J. Meilleur
- 200 easy homemade cheese recipes, Debra Amrein-Boyes ; [illustrations, Kveta ; photography, Colin Erricson]. --
- Ripening of cheese in cold-storage compared with ripening in the ordinary curing room, by H.H. Dean, F.C. Harrison and R. Harcourt
- Short hints on cheese-making and tests of salt in butter-making, by James W. Robertson
- Care of milk for cheese factories, [J.A. Ruddick]
- A comparison of the bacterial content of cheese cured at different temperatures, by F.C. Harrison and W.T. Connell
- The probable scarcity of rennet for the manufacture of cheese, with some direction for securing a supply, by J.A. Ruddick
- Ripening of cheese in cold-storage, by H.H. Dean and R. Harcourt
- Notes for factory cheesemakers, [J.A. Ruddick and Geo. H. Barr]
- Chambres de maturation dans les fromageries, [Gabriel Henry]
- Notes on cheddar cheese-making, by Frank Herns and G. G. Publow
- Conseils aux fabricants de fromage pour le mois de juin, [par J.W. Robertson]
- Cheese making, [Gabriel Henry]
- Iced cheese car service, 1910, [J.A. Ruddick]
- Notes for cheesemakers, [by J.A. Ruddick]
- Cheese, [A. McGill]
- Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese, [J.A. Ruddick and Geo. H. Barr]
- The care of milk for cheese factories and creameries, by H.H. Dean