Cheesemaking
A Bench-Ready Guide to Make Sheets, Curd Handling, and Affinage for the Serious Home Cheesemaker
★★★★★3.8 · 6 reviewsby Alumigogo Books
non-fiction
Stop guessing. Master make sheets and affinage to produce consistent, professional-quality cheese at home.
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About this book
You've made cheese before—maybe even some good cheese—but you're tired of the inconsistency. One batch is great, the next is rubbery or bitter, and you can't figure out why. The difference between hobbyist and serious cheesemaker isn't magic; it's method. This book gives you that method: a systematic approach to every batch through structured make sheets and a deep dive into the often-neglected art of affinage.
Inside, you'll find detailed make sheet templates for over a dozen classic cheeses, each with exact temperatures, timings, and pH targets. Learn to read curd behavior, adjust for milk variability, and keep a make sheet log that turns every batch into a learning opportunity. The affinage section covers everything from initial drying to rind management, with specific humidity and temperature protocols for washed-rind, bloomy-rind, natural-rind, and alpine-style cheeses.
This is not a recipe book—it's a working manual. Tables, charts, and troubleshooting guides are designed for quick reference in a wet, hands-on environment. Whether you're perfecting your mozzarella stretch or aging a Tomme for the first time, this book is the companion you need to take your cheesemaking to the next level.
Reader Reviews
Karen Ramirez
★★★★★I was hoping for more depth on the science, but this book focuses heavily on make sheets and aging protocols. It's fine if you want to follow a rigid process, but I found it a bit too prescriptive. The troubleshooting section is useful, but I wish there were more photos or diagrams. It's a decent reference, but not the end-all-be-all.
Sarah Walker
★★★★★This is a solid book for someone who already knows the basics and wants to get more consistent. The make sheet templates are handy, but I felt some sections were repetitive. The affinage part is good, but I wish it covered more cheese varieties. It's a good addition to my library, but I still find myself searching online for some things.
Kenneth Lopez
★★★★★Finally, a cheesemaking book that gets it! I've been making cheese for three years and struggled with inconsistency. This book's make sheets are a game-changer—I now track pH and times exactly, and my cheeses are better than ever. The aging protocols for washed-rind cheeses are spot-on. This is my go-to bench reference now.
Kevin Robinson
★★★★★I bought this expecting a more comprehensive guide, but it's really focused on make sheets and aging. The make sheet concept is good, but the book feels a bit narrow. The troubleshooting tables are helpful, but I've seen more detailed info in other books. It's okay, but not what I was looking for.
Linda Martinez
★★★★★As a serious hobbyist, I've read many cheesemaking books, but this one stands out because it's actually usable at the bench. The make sheets are detailed and practical, and the affinage protocols are the best I've seen. I've already made three cheeses using the templates, and they've all been consistent. Worth every penny.
Lisa Jones
★★★★★This book is a great bridge between beginner recipes and professional-level technique. The make sheets are detailed and the troubleshooting guide is excellent. I particularly liked the aging protocols for natural rinds—they're hard to find elsewhere. A few more photos would be nice, but the content is top-notch.