Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques (David Asher)
O Pastoreio e o Queijo da Serra (Alberto Trindade Martinho)
The Definitive Guide to Canadian Artisanal and Fine Cheese (Gurth Pretty)
Stilton Cheese a History (Trevor Hickman)
Vegan Cheese: Simple, Delicious, Plant-Based Recipes (Jules Aron)
The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love (Liz Thorpe)
There's Always Room for Cheese: A Guide to Cheesemaking (Colin Wood)
Farmstead and Artisan Cheeses: A Guide to Building a Business (Leslie J. Butler, Barbara Reed, Ellie Rilla)
Storey's Guide to Raising Dairy Goats (Jerry Belanger, Sara Thomson Bredesen)
Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More (Claudia Lucero)
The Modern Cheesemaker: Making and Cooking with Cheeses at Home (Morgan McGlynn)
One-Hour Cheese: Fresh and Simple Cheeses You Can Make in an Hour or Less! (Claudia Lucero)
*Sale* Caseus: Fromagerie, Bistro, Cookbook (Jason Sobocinski)
A Portrait of British Cheese: A Celebration of Artistry, Regionality and Recipes (Angus D. Birditt)
Madame Fromage's Adventures in Cheese (Tenaya Darlington)
The Definitive Guide to Canadian Artisinal and Fine Cheese (Gurth Pretty)
