Cheesemaking practice from R. Scott, is a must read book for all cheese makers. Cheese making is approached from a scientific angle without overlooking all the cultural and traditional aspects that influence this subject. This is a book that all cheese makers should keep at hand. When we talk about cheese, thousands of different cheese names could be mention, anyone could easily be lost or confused. Nevertheless Cheesemaking practice provides a very practical solution to this problem by grouping the cheese in families, and describing the general aspects of the technology but also paying very close attention to the most important particular cases. Physical, chemical, microbiological and biochemical aspects of cheese making are are described with great precision.