Widely known as “the Cheese Queen,” Ricki Carroll has helped thousands of home cheesemakers turn fresh milk into handcrafted wheels, wedges, and curds. First published in 1982, Home Cheese Making has become a cornerstone of the DIY food movement, with over 400,000 copies in print. Now fully updated in its 4th edition, this classic guide includes 35 new recipes, step-by-step color photography, and profiles of today’s leading artisan cheesemakers. From beginner-friendly cheeses like ricotta and paneer to more advanced styles like Burrata, Stracchino, and Drunk Gouda, Carroll’s expert advice makes the process approachable and rewarding. You’ll also find companion recipes for cheese plate condiments and classic dishes that showcase your homemade creations. Whether you’re milking your own goats or buying fresh milk locally, this book is your key to making cheese with confidence and joy.