lacked in giving a good understanding of how different cheeses are made as well as lacking in precise instruction for a novice. For example, 1 sachet of mesophilic starter is called for at the start of most recipes but the sachet I bought is enough for 100 litres of milk! A few more paragraphs explaining about starters would have made the world of difference. Blue Stilton calls for the curds to be "washed" (whatever a wash is) with a 100ml Penicillium roqueforti solution while other Blue cheeses the Penicillium roqueforti is mixed at the start with the milk and starter. Why? Some are left for 45 minutes after adding rennet, some for an hour. Some are heated to 30 initially, others to 34. I can follow recipes but without an explanation of what I'm doing I will never really understand how to make cheese. When I have some more experience and understanding then maybe it'll be a good book to return to for recipes but for now I'll have to move to cheesemaking forums. I bought this based on reviews of others and as a complete cheesemaking novice. There is enough information given to produce cheese and on that basis I think it is a good purchase. I have only made cheddar so far and although I had a few questions during the production process it would seem, from the end result, that the instructions given are adequate if you also apply common sense. We found the instructions in this