While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese, as well as the intricacies of fermentation, affinage (aging), and considerations for preparing each category of cheese variety in such easy-to-understand detail.

Mastering Artisan Cheesemaking takes a deep look at the history, science, culture, and art of making handmade cheese on a small scale, and includes detailed information on home-scale equipment and scaling for what makes most sense, everything you want to know about affinage, including using oils, brushes, waxes and other alternative aging techniques.