My wife has been getting into making cheese this year. She's been making chevre for over a year, and so far this year she's made 2 great brie's.
We currently have the Ricki Carrol book, and she was interested in getting another book. Her goal is to get something that discusses the fundamentals and theories in a little more detail (but she's not technical, so it would have to be in layman's language).
Looking at Amazon, it seems that the Joy of Cheese Making may be the way to go. The other main book that seems to be recommended is Artisan Cheese Making, though that one seems to be more beginner focused.
Anyone have any thoughts on these two, or recommendations for something else? Thanks!