These cheese recipes have a good variety of flavors and ingredients, primarily focusing on nuts and seeds. Agar is used a lot and can be a bit tricky to work with (all of the thickening comes with cooling, so it can be hard to tell if you have cooked it long enough if you have never worked with it before). Most of these types of recipes can be found online or within other books (and perhaps done a bit better). And, the texture of all of these cheeses are going to be about the same because the base ingredients and techniques are all the same. I was hoping for a bit more variety in technique and texture.