[Cheese] Advanced book recommendations?

[Erica Schechter]

Hi all,

I've read Ricki Carrol's book cover to cover, and made several
cheeses: soft, hard, pressed, mold ripened, you name it. I'm certainly
no expert, but I'd love to learn more of the science behind
cheesemaking so that I can understand the process at a much more
detailed level. I've read the relevant chapters in "On Food and
Cooking" by Harold McGee, but I'd like something more specialized. Can
anyone recommend something?

By the way...does anyone know why cheese that has acid added to it
(lemon juice, vinegar, citirc acid) does not melt? I can't find the
answer anywhere...

--Erica