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Title: Not worth it at all
Review: This book is so impractical, I'm very glad I didn't pay for it. A very essential part of making hard cheese is a means to provide pressure, a press. This author refers to the use of different pounds of pressure, but gives little or no advice on how to achieve that pressure. For instance, she'll say, "20 pounds of pressure for 30 minutes". How??There is a primitive diagram of a cheese press that involves the use of a tree stump, but no real directions. It's very frustrating. The recipes are OK, but I'm sure you could find similar recipes elsewhere. This book is a waste of time if you're just starting out.
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