A day or two into my project, I thrust myself into the library to gain some stinky knowledge :).Here is the pile of books I came away with, skillfully arranged (i.e. SHOVED) into my small canvas bag, in such a way that I must have looked not a little odd, considering all the bullges and angles."On Food and Cooking: The Science and Lore of the Kitchen" is an incredible book, with information on the science of and peculiar facts about just about every food item you can think of. It has a great section on cheese, focussing on the scientific processes caused by reactions the dairy has with the rennet, enzymes, and acids.
"Making Great Cheeses at Home" is the primary book I plan to use when I embark on an adventure and try to make a couple of simple, fresh cheeses, in my own home! It has recipes from the simplest cheeses, cottage cheese and ricotta for example, to brie, blue cheese, and a variety of complex international cheeses.
"Completely Cheese" is just what it claims to be- a complete book completely about cheese. It has endless ammounts of information and anecdotes. I can't say I have read it cover to cover, or that I plan to, its being 485 dense pages with a 15 page index and a seperate index for recipes.
These are the three books, of the ones I have collected, that I have found the most useful- so far. I recommend them if fromage catches your interest...A LOT.
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