Say Cheese! A Kid’s Guide to Cheese Making with Recipes for Mozzarella, Cream Cheese, Feta & Other Favorites

The Carrolls—a mother-daughter team that owns and operates New England Cheesemaking Supply Company in Massachusetts—present the basics of making cheese at home, starting with an introduction to the essential ingredients (fresh milk, cultures, rennet, and so on) and “the mad science of cheese,” namely acidifying, coagulating, salting and pressing, and aging cheese. Ten recipes for soft cheeses are included—fromage blanc, mozzarella, cream cheese, and feta, among them—interspersed with recipe variations and ways to use the finished results. A closing chapter highlights cheese-based dishes such as ricotta pancakes, grilled cheese varieties, fondue, and lasagna. Photographs of children preparing the recipes, often with adult assistance, highlight the potential for making cheese to become a family activity or even a tradition, and the Carrolls’ clear explanations demystify what might seem like an intimidating culinary endeavor. Ages 8–12. (Apr.)