Browsing very expensive Cheese books I came across this review of the Fundamentals of Cheese Science and I just had to share it.  If you’re looking for chuckle follow the link.

http://www.amazon.ca/Fundamentals-Cheese-Science-Patrick-Fox/dp/0834212609/ref=sr_1_1?ie=UTF8&s=books&qid=1232510683&sr=8-1

The review leaves me wanting more!  But as the reviewer writes:  “Yes, it IS better to have loved and lost than to have never loved at all - and, no matter what trials you may encounter in life, you will have one fact that will carry you through your greatest moments and your most terrible downfalls: as long as there are cows, there will be cheese.”

Sigh; it’s good to know there are some constants in life.

Todd

Hey Todd, I think you stumbled onto something here.  How about we all pool our money, and when we have enough saved up we can share it?

Wow, def industrially priced! :(

Okay, I realize this post was made at least somewhat, tongue in cheek, but…..
If I had my rathers, I would much rather discuss the art of cheesemaking with others that practice the craft than shell out that much money for any book on the subject.
Now don’t get me wrong. I have gotten a lot of good information from reading about the subject of cheesemaking (among many other subjects) but I’ve found that the best information comes from those who have learned “hands on”.
Books are nice, but I will choose information from those that have learned from their mistakes any day.
Thanks for the link though, Todd. It does look like an interesting read. I’m just cheap….ummmm .....sorry Rich…..frugal. 

Dave

I checked out the Library’s in My province and the book is available in the uni lib, so I have put in a request for a inter library loan so see if I get it. Want to see it out of curiosity.

Yah the book is ridiculously priced - definitely library material for me too Rich.  The topic is totally on point for me though - I’m a chemist and I always want to know about molecules .  Mostly though I thought the review that someone put up for the book was hilarious and it’s off-the-wallness caught me completely by surprise.  I do agree with you Dave; as someone relatively new to cheesemaking who came with a few books in hand, I have learned infinitely more browsing sites like this than those pages.  So I will be posting on my successes and failures as they come.  Cheers,
Todd

Looking forward to reading of your experiences, Todd.
This might sound strange, but sometimes the best information comes from those that are just beginning.
Those that have been doing this for awhile sometimes begin to think that they’ve got a good handle on the process.
On the other hand, when someone is just starting out, every bit of attention is paid to every single detail.
It’s that attention to detail that brings knowledge and discovery.
Good luck and thanks for the post.

Dave

Just to add whats already been pointed out, When I started I read and browsed the net as much as possible, resulting in allot of confusion. I finally decided to actually make cheese and get my feet wet and see first hand as to what happens, in my many tries I became confident and understanding of the process. Nothing beats hands on experience.