[Cheese] Advanced book recommendations?

[Jack Schmidling]

Erica Schechter wrote:

>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?

The two bibles of the industry/science are Cheesemaking Practice, Scott 
and Cheese and fermented milk Foods, Kosikowski.

They are expensive but you get what you pay for.

To ease the pain, you can find used editions at http://www.abebooks.com/

I have both and they represent the sum total of what I know about cheese 
aside from actual experience which frequently conflicts with all of the 
above.

js


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