Making cheese isn’t anything I ever considered, especially fancy cheese. But recently, I had the pleasure of taking a Beginning Cheese Making class with author and chef Mary Karlin at The Fork, Point Reyes Farmstead Cheese Company’s beautiful on-farm cooking class facility.
We made ricotta salata, a goat milk feta, Queso Oaxaca, and a Mozzarella. I was entirely entranced by the fun of cheese-making and how delicious the results were, so much so, that I had to take home Mary’s amazing book, Artisan Cheese Making at Home. This book is thorough, well-written, and well-designed: a DIY cheese bible. From yogurt to Mozzarella to Saint-Marcellin to Cambozola, Karlin’s book leads you through the steps to making them all.