Cheese Making At Home: A Guide to Making Soft & Hard Cheeses by The Ploughshare Institute for Sustainable Culture

This book is divided by experience level. 

Beginners:

• Butter (cultured, canning, and buttermilk)
• Sour Cream
• Cream Cheese
• Yogurt (and Labneh--a yogurt cream cheese)
• Cottage Cheese
• Feta Cheeses
• Several varieties of Ricotta
• Mozzarella
• Several Queso Variations

Intermediate (Hard Cheeses):

• Instructions on how to make hard cheeses
• How to make your own various cheese starter cultures
• Cheese Record Chart Instructions
• Brining Cheese
• Salting Curds
• Waxing Cheese
• Removing Wax from Cheese
• Aging Cheese
• Multiple Hard Cheese Recipes (such as Cheddars, Colby, Romano, Parmesan, Gouda, Swiss, and more)

This book also contains an additional 23 pages of supplemental information and appendices for further instruction, such as uses for whey.  The book is wire-bound for easy and clean use in the kitchen.