The Art of Plant-Based Cheesemaking

This was a present for my wife who has converted to Veganism with a vengeance. As a result of reading this book, my wife has bought some professional machinery and there is now in the fridge the beginnings of a camembert , which will be ready in three weeks.You could call that a success.

This book goes in hard! Not just your average cheese making book. Not only are you told how to make the vegan cheese but also about the culturing of it! Some of the photos in the book would fool anyone to believe its real cheese, I can’t wait to crack on and make some of the realist cheese I’ve seen since going vegan! Highly recommend this book for anyone who loves cheese and wants to make some proper vegan cheese.. have I said cheese enough? CHEESE CHEESE CHEESE

What a lot of cheesey info. I haven't yet ventured into the kitchen with this one but it's full of amazing looking cheese-like-cheeses.

I thought this was a disappointing book. I wanted to give it to my daughter but I knew she wouldn't find it useable as pages are thin, print is faint and it's not really adequate for using in the kitchen as you work on the recipes.Quite daunting too, the amount of equipment deemed necessary to start.

Very disappointed with this book. I expected a much bigger and more impressive book with many more large colour plate pictures of each cheese and the process of making. I feel that the description didn’t live up to the reality. A smallish thin poor quality book. And for the price was not good value for money! The narrative in the book was not as engaging for prospective cheese makers, rather dry and lacking, in parts, in specific details.

A lot of useful information packed in a rather thin book. Love it!

very informative

Nice book with clear instructions and pictures that inspire and help understand what the finished product should look like.

Excellent .. Make Your own cheese ..

This is the book I have been searching for! McAthy provides a wealth of background info and explains the experimentation she has done in developing her recipes. She provides a range of recipes (beginner to advanced) so this is a book you can grow your experience with. McAthy also demonstrates how to pair culturing/aging for flavor with added elements to enhance texture. I particularly loved the section on creating your own cultures!

For a small book, the author packs a lot of detail in on the emerging field on non-dairy cheeze. That is not a typo. Cheeze is used to denote plant based cheese.

The recipes are quite good, however I really missed some more step by step details and other tips on how to get started at a small, budget-friendly scale. for 16 Euros this should be included.

Absolutely brilliant! This is a must-have for the avid cheese maker. Karen imparts great wisdom on the future of plant-based cheese-crafting in this book that will be a pivotal part of shaping our relationship with cheese.

But definitely is not by any chance cheese. I probably expect too much, but this is so far from the taste of cheese

Libro serio e interessantissimo con ricette fattibili e ben congegnate. Consigliato.