7 New Cheesemaking Books Reshaping the Craft in 2025

What happens when decades of hands-on farming meet the ancient craft of cheesemaking? David Asher, drawing from his experience as a farmer and goatherd, offers a deep dive into natural cheesemaking that sidesteps industrial shortcuts like freeze-dried cultures and chemical additives. You’ll explore over 80 recipes for cheeses and complementary ferments, gaining a biological and ecological understanding of how milk transforms seasonally into traditional cheeses like alpine and blue varieties. Particularly valuable are the chapters detailing the use of in-house starter cultures and natural rennet, which equip you to reclaim artisanal methods on any scale. This book suits anyone serious about authentic cheesemaking who’s ready to embrace its rhythms and complexity.

Sarah Barnum challenges the conventional wisdom that vegan cheese must compromise on flavor or texture. Drawing on innovative techniques, she guides you through crafting plant-based cheeses using probiotics, rejuvelac, and nuts, with recipes ranging from aged camembert to nut-free parmesan alternatives. You’ll explore soft cheeses like ch vre and creamy frostings, as well as rich cheese sauces perfect for elevating everyday meals. This book suits anyone eager to expand their culinary skills with dairy-free options that don’t sacrifice indulgence or complexity.

This tailored book delves into the evolving world of artisan cheesemaking, exploring the latest techniques and discoveries shaping the craft in 2025. It examines emerging trends in natural fermentation, microbial innovations, and sustainable sourcing, all tailored to your interests and background. By focusing on your specific goals, the book offers a customized journey through cutting-edge methods that blend tradition with innovation. Through this personalized approach, it reveals how to navigate new developments in cheese cultures, plant-based alternatives, and aging processes, providing insights that match your unique cheesemaking aspirations and skill level.

Kate Downham's extensive experience in natural cheesemaking shines through in this book, which demystifies the process for anyone ready to try their hand at making cheese at home. You'll learn how to handle different types of milk, create your own rennet and cultures, and use everyday kitchen tools as budget-friendly equipment. The book goes beyond recipes by explaining the science behind each step, helping you tailor techniques to your taste and lifestyle. Chapters on aging cheese and troubleshooting add depth, making it a practical guide for homesteaders, farmers, and cheese lovers seeking self-reliance.

When Élodie D. Archambault decided to share her insights on cheesemaking, she aimed to demystify the art of transforming milk into a variety of cheeses. This book guides you through essential processes like inoculating milk with lactic-acid microbes, curdling, cutting and cooking curds, as well as pressing and ripening techniques. You'll find clear explanations of common pitfalls and answers to pressing questions that beginners often face. Whether you want to craft soft mascarpone, paneer, or aged cheddar, the book equips you with foundational knowledge to experiment confidently at home. It's especially suited for hobbyists eager to develop hands-on skills rather than professional dairy producers.

Lisa Peterson’s years as a cheesemaker and educator shine through in this approachable guide that demystifies the cheesemaking process without dumbing it down. You’ll move beyond just recipes to grasp the science behind cultures, milk choices, and aging that shape cheese’s flavor and texture. Her step-by-step instructions, paired with timing charts and video tutorials, help you build confidence making everything from Ricotta to Camembert. The book’s strong focus on food safety is a practical inclusion that protects your efforts and health. If you want to deepen your hands-on cheesemaking skills with clear, well-organized guidance, this book suits your kitchen and curiosity well.

This tailored book explores innovative plant-based cheesemaking and fermentation with a focus on the latest developments up to 2025. It covers cutting-edge techniques for crafting delicious vegan cheeses, from foundational fermentation principles to advanced recipe creation. The content is personalized to match your background and specific interests, allowing you to dive deeply into emerging discoveries and scientific insights shaping the future of plant-based cheese. By focusing on your goals, this book reveals how to combine traditional fermentative knowledge with new vegan ingredients and methods. It examines the evolving art of plant-based cheese in a way that keeps you ahead of trends and supports your unique culinary ambitions with tailored guidance.

What started as a simple passion for fresh, homemade foods became a detailed exploration of goat cheese crafting in this guide by Waylen Bannard. You’ll learn not just the basic steps but also how to select fresh ingredients and apply pro tips that elevate your results beyond standard recipes. Chapters focus on sourcing quality milk, mastering fermentation, and achieving the right textures and flavors, all tailored for beginners eager to build confidence in artisanal cheese making. If you want to deepen your culinary skills and enjoy wholesome homemade cheese, this book offers a straightforward path without overwhelming jargon or complex equipment.

What happens when a passionate home baker turns to global bread traditions? David W Crimmins delivers a detailed exploration of bread making that goes beyond the basics, guiding you through kneading, proofing, and baking techniques while introducing you to artisan and sourdough methods. You'll find recipes ranging from classic white and whole wheat loaves to high-hydration doughs like ciabatta and baguettes, plus enriched breads such as brioche and challah. The inclusion of international favorites like naan and injera enriches your baking repertoire, and troubleshooting advice helps you overcome common challenges. This book suits anyone eager to deepen their baking skills and experiment with diverse bread styles, though if you're strictly focused on cheesemaking, it may stretch beyond that scope.