Cheese & Dairy: River Cottage Handbook No.16
Product ID: 61769459
📚Detailed troubleshooting guide
📦Next-day UK dispatch
🧀Step-by-step cheese crafting
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🧀 Elevate your kitchen game—be the cheese guru your friends envy!
River Cottage Handbook No.16 is a comprehensive, illustrated guide to making fresh and mature cheeses from cow, sheep, or goat milk. It offers detailed instructions for creating natural starters and vegetable rennet, plus recipes featuring cheese and a troubleshooting section to perfect your craft. With a 4.7-star rating and next-day UK dispatch, it’s the go-to resource for aspiring cheesemakers.
| Best Sellers Rank | #1,031,023 in Books ( See Top 100 in Books ) #356 in Cheese & Dairy Cooking |
| Customer Reviews | 4.7 out of 5 stars 284 Reviews |
M**G
Covers all the basics Great
if your getting into cheese making this is a great start
J**E
Absolutely amazing the detail that Steven Lamb & crew At River ...
Absolutely amazing the detail that Steven Lamb & crew At River Cottage puts into these books. You keep making them I’ll keep buying them. Cheers
D**N
Nice book. But
I expected more of a how to book. I've been making cheese for several years now and was looking for more in-depth information than is in this book.
M**X
Super!
Tolles Buch!
L**N
Sound solid advice
As per all river cottage books this one doesn't dissapoint. Clear instructions and gave me ideas on what to do next. My smoked cheese has had great feedback from friends and family...bacon is next!!
C**A
Fantastic Read!
This whole collection is AMAZING! Really enjoying reading!!!
N**Z
Say Cheese !!!
It’s detailed and helpful - useful for those making it at home or running small business as well.
M**Y
I like this series of books!
I have several of these river cottage books and I have found them all to be informative. I like that the people writing aren’t HFW - not that I have anything against him I have a could of his river cottage books and I find them very good - but he does have good experts on hand and they provide a good background TU each subject. This one like the bread book I reviewed goes into the science behind the cheese making, including the make up of different types of milk. I am so tempted to now have a go at making something simple like labne. It’s useful as well if you have people in your life who are food intolerant so you can perhaps find alternatives for them (not me I eat anything me!). There are some good recipes as well.
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