traditional English cheeses are finally getting the attention they deserve and this book helps you enjoy the process and the product at home. No complicated equipment or ingredients or premises are needed to make cheeses as this excellent introduction to the craft shows. Author Susan Ogilvy uses manageable quantities of milk, and with her step-by-step instructions and clear line drawings, she takes you through the process. You can make delicious fresh milk cheese, cream cheese, traditional soft cheese, such as Crowdie, Colwick and Cambridge, the larger smallholder cheese and the small Cheshire. She also describes how to make other dairy products, such as yoghurt, butter and fresh clotted cream.

Practical but also handsomely illustrated, this is a wonderful addition to any cook or would-be smallholder's library.