All Cheese! - 130 Cheese Recipes - Processing of cow, goat, or sheep milk - Liquid dairy products, fresh, soft, semi-hard, and hard cheese. Over 70,000 copies sold. The classic cheese-making guide is now completely revised and comes with a new layout! What remains is the vast array of recipe ideas for all types of cheese made from cow, goat, and sheep milk. Whether using raw or pasteurized milk, whether on a small scale at home or as a direct marketer for the farm shop: the book introduces the secrets of cheese-making step by step. Starting with simple recipes for liquid dairy products like buttermilk, whey, or kefir and fresh cheese like quark or cream cheese in the style of Gervais, it spans to the sophisticated production of semi-hard and hard cheeses, such as Tilsiter or Gouda.