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The Cheesemakers Manual

The Cheesemakers Manual $45

Regular price $45
Regular price $45
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This is the perfect book for anyone who wants to go further into the scientific aspects of cheesemaking. This book provides recipes to make cheese and dairy products from cow, goat and sheep milk with an emphasis on European style cheeses in both hard and soft cheese categories.

Cheese is Margaret Morris' chosen product to create, research, develop and market. She believes that it is the one product that can truly express the dedication, pride and labor of the dairy farmer as well as the uniqueness of a given dairy animal.

This manual is written for the home and on-farm cheesemaker. The recipes provided have been developed from the recipes of origin based on Margaret's own trials and successes in small-scale cheesemaking. Methods and techniques used incorporate traditional and artisan flair. Recipes are written in step-by-step manner enabling the user to follow them with ease. This book also includes 16 pages of full color photographs.


Margaret Morris

Paperback | 253 pages

Cheese Making Bundle

The Cheesemakers Manual

Item# B20

Total price:
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Andrew L.
United States

Great manual for medium scale cheese production

We are a medium size raw milk artisan cheese facility. We make about 200 pounds of raw milk cheese every week. This include Gouda, Jack, Cheddar, Gruyère, Parmesan, Feta, Camembert and Jarlsberg style. All the recipes are out of this book. They produce high quality, consistent wheels of cheese. This is not a beginners manual. The recipes on this site, are much better for first time and home scale cheese making.

Tony V.

The Cheesemaker's Manual

I have collected a range of books on the subject of cheesemaking over the years and The Cheesemaker's Manual by Margaret Peters is a useful addition to my collection. Margaret Peters draws on many years of experience to tackle this broad-ranging subject. I found some excellent details on trouble-shooting cheese faults ranging from bitterness in washed rind style and aged cheeses to slip-skin in bloomy rind cheeses. Practical solutions are offered but it is emphasised that these problems may not have the same solution for every cheesemaker. This, in my view, reflects the artisanal nature of the cheesemaking craft in which experience and experimentation, accompanied by unavoidable failures, are key. The Cheesemakers Manual is a valuable to addition to any cheesemakers' library providing both small-scale and larger scale recipes. It is a little more expensive than most other cheesemaking books but it presents fairly good value for money.