Cheese with your own hands. Practical step-by-step guide

Homemade cheaper is a fascinating hobby, which today has more and more fans. And it is not surprising, because the cheese, in addition to the fact that it is incredibly diverse and tasty in itself, is included in a huge number of dishes and is valued as a universal gastronomic product. Often the quality and taste of cheese from the supermarket leave much to be desired, and some cheeses are even impossible to find in new realities, or the prices for them are simply cosmic. Isn"t that all this is a reason to acquire simple equipment and start creating real magic in your kitchen? Who knows, suddenly the reader will like so much that the cheese will become the work of his whole life, as happened with the author of the book, the British cheese Paul Thomas. He started with simple homemade cheeses that he made in a bucket in the kitchen, and is now considered one of the leading specialists in the matters of cheese in the UK, teaches, acts as a consultant, keeps online seminars, simultaneously inventing his own, and very popular, varieties of cheese!
In the book