Home Cheese Making: 100 Recipes for Cheese
Pre-K and K
PEP policy guidance
A deterministic result from the reviewed 2026–27 rule pack. It is guidance, not a funding guarantee.
The reviewed source is review due. Recheck the current official guide before relying on this guidance.
- Program and school year
- FTC-PEP · 2026-27
- Rule pack
- step-up-ftc-pep-2026-27 · v1.0.1
- Evidence level
- Official general rule
- Source freshness
- Review due · Low
How this result was reached
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Rules applied
- Official verification is required when evidence is insufficient
PEP-2026-27-GENERAL-OFFICIAL-VERIFICATION
Information still needed
- Current official category match
- Exact item match in the official portal
- Required supporting documents
- Available account balance
Product description
<i>Home Cheese Making</i>, by Ricki Carroll—known as the “Cheese Queen”—is the ultimate guide for families who want to turn milk into mozzarella, cheddar, burrata, and more. With 120+ recipes (including 35 new ones), step-by-step photos, and profiles of modern cheesemakers, this updated classic makes learning the art and science of cheese both delicious and doable at home.<br><br>Physical book | <a href="https://read.amazon.com/sample/161212867X?clientId=share" onclick="window.open(this.href); return false;" rel="noopener noreferrer">View Sample</a><br>Published by: Storey Publishing<br><br>Turn your kitchen into a living science lab (and a dairy!) with <i>Home Cheese Making, 4th Edition</i>. This updated classic has inspired thousands of home cheese makers since 1982, and now it’s better than ever—with 35 new cheese recipes, step-by-step color photography, and profiles of today’s leading artisanal cheesemakers.<br><br>Homeschool families can use this book to blend science, history, and culinary arts into one engaging experience. Kids and teens alike will see chemistry in action as milk transforms into mozzarella, ricotta, feta, and beyond—all while learning patience, precision, and creativity.<br><br><b>Inside, you’ll find approachable recipes for:</b><br><ul><li>Fresh Favorites: Mozzarella, ricotta, mascarpone, chèvre, cream cheese.</li><li>Artisan Varieties: Burrata, Brillat-Savarin, Stracchino, Drunk Gouda, Pecorino Pepato.</li><li>International Cheeses: Camembert, Cambrales, D’Affinois, goat’s milk gouda, and more.</li><li>Cooking with Cheese: Companion recipes for condiments, cheese plates, and classic dishes.</li></ul><br><br>Every recipe is broken down with clear instructions, photos, and tips so even beginners can succeed. Along the way, you’ll meet cheesemongers who share their passion for preserving traditional skills while inspiring the next generation of makers.
Source evidence
These fields describe where the listing came from. They do not establish funding eligibility.
- Catalog
- FESUA_DailySkillBuilding
- Source type
- Category
- Link status
- Stepup product link
- Enrichment confidence
- Unknown
Official policy source
Policy guidance is tied to this reviewed source and version.
- Publisher
- Step Up For Students
- Applies to
- FTC-PEP · 2026-27
- Effective dates
- Jul 1, 2026 — Jun 30, 2027
- Source last modified
- Jul 14, 2026
- Reviewed by Navigator
- Jul 23, 2026
- Review due
- Aug 14, 2026
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