Bests & Worsts Reviews from Amazon

I learned to make cheese with this book, so it couldn't be all bad, but I found myself going to the internet to check out proportions that looked wrong, going to another recipe in the book when the one I was using said, "Add salt," but there had been no salt in the ingredients list (I assumed that I could use the amount listed in another 2-gallon recipe), and making Muenster with no starter culture since it was not listed in the ingredients or referred to in the process description. I got cheese, but it sure wasn't like any other Meunster I ever ate. Wasn't too good, and an experienced cheese maker told me you have to use a starter culture in Meunster. The book gave equivalents in some recipes (rennet tablets vs. liquid rennet / powdered starter cultures vs. fresh cultures), in others it gave only one and in some it didn't tell you which it was listing. If anyone made the Colby first and put in three ounces of powdered starter culture, you would have an expensive cheese to say the least. Also, I checked with my supplier and found out the 1/2 tsp. mesophilic starter culture the author lists in two-gallon recipes was twice what is necessary, which cranks up the cost a good bit. But now I know and I'm buying only half as much starter culture. I am puzzled when I read these good reviews. Did they just do a batch of chevre or cottage cheese and call it quits? If you follow these recipes exactly, you will have many failures.