I have no idea where this book came from. One day it was there on the bookcase and I still have no idea who bought it. I suspect it was acquired from the same Melbourne bookshop as the subject of my last mini review - it has the same kind of hippie feel.
Pure and simple, cheese making is chemistry and this is a very simplified chemistry book.
It turns out that every cheese ever made is the same. Oh there are minor tweaks. A couple of degrees temperature here, a few more minutes there, but this results in some serious repetition when you start documenting how to make 75 different cheese.
Not a terrible book, but dull. You will need some serious equipment and specialised ingredients to follow all but the simplest recipes in here .
An informative starter. 6/10