Lee's Library

I'm tempted to give this book five stars just from my first quick read through but will wait and try a few recipes first.  I think this book is an excellent resource for those who want to try their hand at non-dairy recipes for cheese. 

Most of the recipes in the first part of the book, featuring artisan cheeses, will take a few days to make because of the culturing process.  And as the author states in her introduction, "If you like instant gratification, you've picked up the wrong book."  That being said, the amount of actual work involved is not a lot, perhaps a few minutes per recipe.  Most of the time appears to be waiting time. 

It's obvious from reading that the author put a lot of time and work into developing these recipes. I would not consider myself to be a former cheese addict, (okay maybe I was), but I do appreciate the opportunity to be able to create, or re-create the pleasure of eating cheese and knowing that no-one had to suffer for my enjoyment.