Ciletti, Barbara. Making Great Cheese at Home. New York: Lark Books, 1999. [D.H. Hill
271 .C57 1999B]
This is an excellent book providing step by step instruction on making cheese at home. It
includes sources for supplies, metric conversions, and even recipes to use the homemade cheese.
Dubach, Josef. Traditional Cheesemaking. New York: Bootstrap Press, 1989. [D.H. Hill
SF 271 .D83 1989]
This book is designed to teach cheese making on a small scale using traditional methods. It is
written to assist organized groups of small producers, governmental, non-governmental and
institutions which promoted rural development in Third World countries.
Decker, John W. Cheese Making. Columbus, Ohio: John W. Decker, 1905. [D.H. Hill SF
271 .D28]
This is the first cheese textbook. It is written to be a textbook for making cheese. It
includes chapters on cheddar, Swiss, brick, limburger, Edam, and cottage cheese. New editions of this work
were published until 1948.
Law, Barry A. Technology of Cheesemaking. Boca Raton, Fl: CRC Press LLC, 1999. [D.H.
Hill SF 271 .T24 1999]
This work is cheese making technology from the view of cheese makers. It includes a step by
step process of making cheese on a large scale. A major part of the work includes the pragmatic
developments and applications of front-line science in cheese making.