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For the uninitiated cheese making seems a mixture of science, smoke and mirrors, yet it's an ancient craft that has been practiced on a small-scale in parlours and home dairies for generations with recipes passed down through the family line. It is only relatively recently that cheese making has been automated and produced on a mass level, along with all our other foodstuffs. Even Stilton, that King of Cheeses, had humble beginnings, being made in the kitchen by a Mrs Parlett and marketed by her husband."The Cheesemaking Book", explains what equipment is needed, (which is really not much more than a big pan according to author Paul Peacock), and the science of making your first cheese - cottage style. It includes different milks from goat and sheep, adding herbs and flavours, selling and showing cheese, the legal implications and gearing up for a larger scale operation.

The Cheese Making Book