My most used go to is Debra Amrien-Boyes.
https://www.amazon.com.au/200-Easy-Homemade-Cheese-Recipes/dp/0778804658
I tried using the other recommendations by Gianclis Caldwell but i found the books set up in illogical way for me. I'd recommend having a flick through all of them and working out what appeals to you.
Pulling a quote from Debra Amrein-Boyes 200 Homemade Cheese Recipes
> Calcium Chloride
> During homogenization and pasteurization, the calcium in milk decreases and becomes slightly destabilized. Adding calcium chloride boosts the number of calcium ions in the milk and helps firm up the curd and increase the yield. This step is always recommended when making goat's milk cheeses, because the fine fat particles in goats' milk stay in suspension instead of separating out, as in the case of cow's milk. As a result of this "natural homogenization," the resulting curd is often soft and weak.
I started with the book '200 Easy Homemade Cheese Recipes' by Debra Amrein-Boyes. Here is a link: https://www.amazon.com/200-Easy-Homemade-Cheese-Recipes/dp/0778804658
My copy has become dog-eared and worn, and many pages have lots of side-notes.
Key departures of mine:
1) At the start, I treat it just like for a camembert or brie. For cultures I use a meso-aromatic ( flora-danica), blue mould (penicilium roqueforte), and sometimes a hint of lipase. Depending on the milk and the desired outcome I may or may not enrich with added cream. I always add calcium chloride, regardless of the source of the milk.
2) I like to let the milk ripen for 1 hour at ~33 degC, then add rennet. I use calf rennet but have no problem with substituting microbial rennet.
3) Once set, the recipe says to not cut the curd but to ladle it into a colander to start draining. I carefully cut to about 25mm cubes, and then very gently stir for 10-15mins, until the cubes are just starting to look round but are still soft.
4) Gently ladle the curds into a cloth-lined colander or large cheese mould. Cover and leave to drain overnight, turning it over from time to time to assist with draining, muchb as you might for a big Brie.
5) Take the curd mass and break it up with your fingers into ~fingertip-sized pieces. The key here is to literally tear it to pieces, it is those ragged tears that will give the cheese its veining.
6) Re-pack the curd into a cloth-lined mould with the salt, making sure that the salt is well distributed. Fold the cloth over the top, put the lid in, and press VERY gently. You don't want to squash all of the voids out, just to get it all to knit nicely into one cheese. You should only get a fairly small amount of run-off. I leave it in the press for 24 hours, checking regularly and adjusting if needed.
7) Follow the recipe for affinage. I pierce after about 14 days in the cave, and scrape carefully with a flat blade to even out the surface. In my cave, there is usually a mix of various rind organisms - white mould and b.linens mostly, but a regular scrape sorts them out.
8) I like to age them for 10-12 weeks, but often have to cut them sooner, 8 weeks, maybe 6 if pressed.