The second cheesemaking book published by Gavin Webber aka the Cheeseman, Keep Calm and Make More cheese is for beginners and seasoned curd nerds alike. Keep Calm and Make More Cheese adds 72 new cheese-making recipes that are tried and tested for the home cheesemaker to follow and create at home. With links to 129 of the author's simple to follow cheese making videos, the cheesemaking process becomes much easier to successfully achieve. Cheesemaking has never been so easy! This book contains the following recipes; Queso Fresco, Chili Queso Fresco, Queso Fresco with Cranberries, Paneer, English Coulommiers, Soy Yoghurt, Tangy Yoghurt, Mascarpone, Mysost, Ricotta Salata, Pecorino Ricotta Salata, Squeaky Cheese Curds, Goats Milk Feta, Traditional Greek-style Feta, Persian Feta, Chèvre (Soft Goats Cheese), Crème Fraiche, French Cream Cheese, Boursin, Schiz, Icelandic Skyr, Asadero, Mozzarella Fior di Latte (Cow’s milk Mozzarella), Provolone, Oaxaca (Mexican String Cheese), Caciocavallo, Edam, Gouda, Smoke Flavoured Gouda, Havarti, Leiden, Butterkäse (Butter Cheese), Leerdammer aka Maasdam, Tilsit, Raclette, Petit Munster, Port Salut style, Brick, Limburger, Leicester, Cheddar (Cloth Bound), Marbled Cheddar, Stout Cheddar, Triple Pepper Jack, Wensleydale with Cranberries, Bel Paese, Sage Derby, Queso Cotija, Double Gloucester, Lactose-free Caerphilly, Queso Chihuahua, Jarlsberg, Queso Tipo Manchego, Gruyère, Asiago Pepato, Piora, Parmesan, Tomme, Fontina, Pecorino Romano, Morbier, Chease & Desist Cheese (aka Grana style cheese), Fake Camembert (aka Stabilized Paste Washed Curd Bloomy Rind), Saint-Marcellin, Bloomy Goat Blue, Double Brie, Petite Neufchâtel, Petit Bleu, CamBlue, Blue Gouda, Shropshire Blue, Farmhouse Cheddar Blue, and Buttermilk Blue.