This book is not just about cheese, but I had to write a review anyway because I enjoyed it so much. I love Sandor Katz (my favorite book is The Revolution Will Not Be Microwaved), and his books always include tons of practical information for the home experimenter. He is extremely passionate about his subject, such that you put down the book mid-sentence, yelling, “I need to make tempeh NOW!”
The cheese chapter is not particularly long but contains a concise blueprint of the steps that go into cheesemaking as well as many answers to questions I often get asked in class. He discusses several methods for creating your own vegetable rennet, many ideas for using the whey that even I, the whey evangelist, had not heard of, and gives pointers on soy and nut cheeses (I am really fired up to try making Keckek el Fouqara, “poor man’s cheese”, which even has Slow Food Presidium designation!)
So, check out this book for cheese knowledge you won’t get compiled elsewhere, get excited about some other ferments while you are at it, and also enjoy Sandor’s trademark extreme ideas — fermented urine, anyone?