Here, let’s leave references to web sites, addresses, etc. that supply cheese making supplies, lessons, workshops, videos, tools, etc.

My main source for cheese making supplies, as well as a great instruction/recipe book can be found at New England Cheesemaking Supply. At this site, you will find everything you need. But, for beginners, I recommend buying some of the “kits”. These come complete with everything you need (except milk) to make some of the easier cheeses.

Here is a book on home cheesemaking that is a good compliment to Ricki Carrol’s book Home Cheesemaking which you can get from the New England Cheesemaking Supply web site refered to earlier in this post and elsewhere on this site. It has many of the same cheeses with variations on the recipes. For example, the Parmesan recipe in this book uses 1/2 goat milk and 1/2 cow milk. You can gain some insights into the options and variability available to you by reading a recipe in both books.

Making Great Cheese At Home
30 Simple Recipes From Cheddar to Chevre
Barbara

Another book that I’ve learned a lot from is Practical Cheesemaking by Kathy Biss, published by Crowood. This is a British book that focuses on cheeses made in Britain—mostly Cheddar-style cheeses. Still, it a a great book at the “next level” of detail from the books I’ve suggested earlier. It is targeted at the small commercial producer and home cheesemaker. It has helped me better understand the science behind cheesemaking as well as the overall process steps, and how to diagnose problems.

Once you have made a dozen cheeses, or so, and want to move on to the next step in understanding cheese making art and science, please get the book The Cheesemaker’s Manual by Margaret P. Morris.

You can get the book described above, as well as order supplies from this web site:

Glengarry Cheesemaking and Dairy Supply

Today, only the Canadian site is up, but it looks like they are working on a US site that will have US prices.

Here is another potential source for supplies. I have not used them yet. If you do, post your results here.

Dairy Connection

Check out this cool site:

Fiasco Farm Cheesemaking

Fiasco Farm Recipes

I hvae been using http://thecheesemaker.com/ The prices are great as they have the large pkgs of cultures, etc aprice includes shipping(in the U.S)
Diane

I’ve ordered cultures, rennet, cheese wax etc. from The Dairy Connection.  New England Cheesemaking’s prices for cultures are about 4-5 times the price of cultures from Dairy Connection, and the Dairy Connection cultures are commercial cheesemaker quality.  Also, Dairy Connection’s service is very good.

A book I would NOT recommend is Tim Smith’s Making Artisan Cheese.  So far I’ve made three recipes from the book and all three had “fatal” flaws.  The Cotswold leaves out salt as an ingredient; tells you to add dried chives and onion but doesn’t tell you when; and recommends using about 2x the amount of rennet necessary.  There’s way too much rennet in the Cabra al Vino recipe, and the cream cheese recipe doesn’t really work.  There are some recipes here you might not find elsewhere but you may need to modify them to make them work.  The Cotswold turned out fine after modification.