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In the late 1990s, cheesemaking remains a blend of “art and science” for, while much cheese is made in computer-controlled factories relying on strict standardization to handle the large volumes of milk involved, the production of top qaulity cheese still relies upon the innate skill of the cheesemaker. This book therefore, in revised form, includes at one end of the spectrum , details of the technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. A student of dairy science will need to consult other texts in order to complete their knowledge of the cheesemaking process, but it is hoped that the text will stimulate readers to delve more deeply.
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