---
product_id: 135029868
title: "The Modern Cheesemaker: Making and cooking with cheeses at home"
price: "631 kr"
currency: DKK
in_stock: true
reviews_count: 9
url: https://www.desertcart.dk/products/135029868-the-modern-cheesemaker-making-and-cooking-with-cheeses-at-home
store_origin: DK
region: Denmark
---

# The Modern Cheesemaker: Making and cooking with cheeses at home

**Price:** 631 kr
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Modern Cheesemaker: Making and cooking with cheeses at home
- **How much does it cost?** 631 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.dk](https://www.desertcart.dk/products/135029868-the-modern-cheesemaker-making-and-cooking-with-cheeses-at-home)

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## Description

The Modern Cheesemaker: Making and cooking with cheeses at home [McGlynn Carr, Morgan] on desertcart.com. *FREE* shipping on qualifying offers. The Modern Cheesemaker: Making and cooking with cheeses at home

Review: Excellent book and seller - This book is everything I expected it to be, I am embarking on a cheese making adventure and glad I bought this book first. Great seller, delivery times were clear, book arrived earlier than target, excellent condition and expertly packaged. Thanks!
Review: Beautifully made book, easy to follow recipes - Great book, wonderful pictures and well described. Some of the advanced cheese making recipes are probably not doable for the average household, but good to know how to make. I am trying recipes and they are easy to follow. Well written!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #1,974,407 in Books ( See Top 100 in Books ) #562 in Cheese & Dairy Cooking #1,190 in Canning & Preserving (Books) #2,241 in Comfort Food Cooking (Books) |
| Customer Reviews | 4.6 4.6 out of 5 stars (176) |
| Dimensions  | 8.63 x 0.88 x 10.25 inches |
| ISBN-10  | 191112787X |
| ISBN-13  | 978-1911127871 |
| Item Weight  | 2.32 pounds |
| Language  | English |
| Print length  | 224 pages |
| Publication date  | March 21, 2019 |
| Publisher  | White Lion Publishing |

## Images

![The Modern Cheesemaker: Making and cooking with cheeses at home - Image 1](https://m.media-amazon.com/images/I/41-GjJUqQkL.jpg)
![The Modern Cheesemaker: Making and cooking with cheeses at home - Image 2](https://m.media-amazon.com/images/I/4134KeihwjL.jpg)
![The Modern Cheesemaker: Making and cooking with cheeses at home - Image 3](https://m.media-amazon.com/images/I/41Q-MbbyPBL.jpg)
![The Modern Cheesemaker: Making and cooking with cheeses at home - Image 4](https://m.media-amazon.com/images/I/41YWRQaSxaL.jpg)
![The Modern Cheesemaker: Making and cooking with cheeses at home - Image 5](https://m.media-amazon.com/images/I/41gp29BJIjL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent book and seller
*by J***K on November 5, 2021*

This book is everything I expected it to be, I am embarking on a cheese making adventure and glad I bought this book first. Great seller, delivery times were clear, book arrived earlier than target, excellent condition and expertly packaged. Thanks!

### ⭐⭐⭐⭐⭐ Beautifully made book, easy to follow recipes
*by C***L on October 17, 2019*

Great book, wonderful pictures and well described. Some of the advanced cheese making recipes are probably not doable for the average household, but good to know how to make. I am trying recipes and they are easy to follow. Well written!

### ⭐⭐⭐⭐⭐ Very informative
*by J***F on May 12, 2019*

In The Modern Cheesemaker, McGlynn shares 18 cheesemaking tips and over 40 cheese recipes inspired by her love for cheesemaking from a young age. This guide provides a complete hands-on guide to making cheese from scratch. The author opens this book with by introducing the reader to the history of cheesemaking, cheese seasons and the best season for optimal cheese production; she elaborates using cheese from the mountains (The Alps and Pyrenees). The first section is devoted to the ingredients: cow’s milk, goat’s milk, sheep’s milk, acid, salt etc). Here, the author suggests the quality of milk for the best results. This section also covers cheesemaking equipment (Cheesecloth or muslin, large saucepan, thermometer, wooden spoon etc), and the basic steps in making cheese with illustrated step-by-step instructions to make the cheesemaking process accessible for anyone to try at home. The cheeses in this book are divided into five categories: Fresh cheese, cream and soft cheese, Goat’s cheese, semi-hard cheese, Hard cheese and blue cheese. Each entry begins with a brief overview of the cheese as well as a summary of the cheesemaking process. Each of the cheeses listed here is further broken down into different kinds of cheese, as well as recipes to try at home. For instance, under Fresh Cheese, you will find kinds of cheese followed by a recipe or two. Some examples are curd cheese ( curd cheese dip), Ricotta, Mozzarella, Mascarpone (Mascarpone Chocolate Pots with Honeymade Honeycomb. The chapter also features a star cheesemaker from different regions in the world. Under the cream and soft cheese section, you will find a variety of delectable cheeses such as cream cheese, cottage cheese, Brie (Grilled Brie with Caramelized apple and honey). In the subsequent chapters, (Semi-hard cheese and Hard cheese), the author presents more challenging cheesemaking techniques and introduces the art of ageing cheese, known as affinage. She shows the reader how to make semi-hard cheese such as Paneer cheese, Swiss cheese, Halloumi and Feta cheese including recipes such as Cheese straws and Raclette. Hard cheese: Cheddar, Red Leicester and Gouda. The author also includes some cheesemonger tips and offers different ways to flavor cheese. Another chapter is dedicated to cheese pairing and explains the balance of tastes, textures, and fragrances, as well as the author’s favorite pairings. Included in this book are seasonal cheese boards featuring cheese in all four seasons and tips on storing cheese. The Modern Cheesemaker concludes with an extensive list of additives and cultures used for cheesemaking, equipment and where to source them, as well as the author’s selections of cheeses from around the world. Highly recommend to cheese lovers and experienced hobbyists. Many thanks to Morgan McGlynn, NetGalley, and Quarto Publishing Group - White Lion Publishing for a copy of this book in exchange for an honest review.

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*Product available on Desertcart Denmark*
*Store origin: DK*
*Last updated: 2026-03-07*