The book "Technology of cheese" by Nikolai A. M. and Vladimir F. Malushko is a fascinating and informative study that immerses the reader in the world of cheesemaking, which combines both ancient traditions and modern technologies. This edition will be a real discovery for all those interested in cheese production, its history and culture, as well as for professionals in the food industry. Cheese is not just a product, it is a whole culture that reflects the traditions and customs of different peoples. The authors, with deep knowledge and experience in the field of cheesemaking technology, offer readers a unique view on the process of cheese production. They consider not only basic steps such as pasteurization of milk, fermenting and maturation, but also details that may seem insignificant, but actually play a key role in shaping the taste and texture of the final product. The book will be of interest to both novice cheesemakers and experienced craftsmen who want to deepen their knowledge and master new techniques. It is suitable for those who are fond of cooking, gastronomy and want to learn how to make cheese at home. Also "Technology of cheese" will be useful to students and teachers of specialized educational institutions, as well as to anyone who wants to understand how this amazing product is created. The topics raised in the book cover a wide range of issues related to cheesemaking. The authors discuss the impact of various factors on cheese quality, such as milk selection, sourdough use, and ripening technology. They also address issues of safety and hygiene, which is especially relevant in today's world, where consumers are increasingly concerned about the quality of the products they consume. The style of the authors is characterized by accessibility and simplicity of presentation, which makes the material understandable even for those who are just starting their way into cheesemaking. They use vivid examples and practical advice, which allows the reader not only to get acquainted with the theory, but also to immediately apply the knowledge gained in practice. The book is filled with illustrations and photographs that help to better understand the process and inspire the creation of their own cheeses. Nicholas A. M. and Vladimir F. Malushko are authors who have already established themselves in the field of literature on food technology. Their previous work is also devoted to various aspects of food production, and each of them is distinguished by a high level of professionalism and in-depth analysis. Readers familiar with their other works will appreciate this book, which continues the tradition of high-quality and informative presentation. If you are looking for books on cheese making, production technology or just want to learn more about the world of cheese, Cheese Technology will be an excellent choice. It will not only expand your knowledge, but also inspire new culinary experiments. Immerse yourself in the fascinating process of creating cheese and discover the many new flavors and aromas that await you along the way!