Steve Shapson started making Brie and blue cheese six years ago, but it quickly became a perplexing experience. Although cheesemaking hobbyists consider these cheeses to be some of the most difficult to create, Shapson's first batch turned out great. However, although he used the same recipe from a popular cheesemaking book, subsequent batches never turned out the same.

Shapson began to research the topic, and realized there was a lot of missing information about hard cheese making and many of the books weren't beginner-friendly, so the Cedarburg native decided to create a comprehensive cheesemaking guide.

"There is a lot of information about making cheese in books and on the Internet, but much of it is lacking important, specific details," says Shapson.

For four years, Shapson took detailed notes during his cheesemaking experiences, and about a year ago decided to get serious about writing the book he felt was missing from the hobby.

"My book doesn't make any assumptions about beginners," he says. "The true beginner must be well informed to make cheese correctly the first time."

Shapson's book, "Camembert, Brie & Blue Cheese Making Guide," is available in both hard copies and as an e-book. Shapson teaches cheese-making workshops at local culinary schools and the Wisconsin Cheese Mart.

Because the aging process can take up to six to 12 months, making Brie or blue cheese takes a commitment to delayed gratification. After Shapson finishes a batch, he says he gives a lot of it to friends and French immigrants living in Milwaukee.

Shapson, who owns Screaming Tuna Surf Shop and Cedarburg Homebrew and Wine, says cheesemaking and writing about cheesemaking are part-time passions.

"People from all over the world have used my book and told me they've made better cheese," he says. "But I want this project to stay comfortably small so I can continue to offer personal service to my customers."

Steve Shapson's Web site is www.thecheesemaker.com.