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    American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (Hardback) By (author) Paul Kindstedt, By (author) Vermont Cheese Council

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    DescriptionThis comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemaking Discussions on the effects of calcium, pH, salt, and moisture on the process Ways to ensure safety and quality through sampling and risk reduction Methods for analyzing the resulting composition You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.


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  • Full bibliographic data for American Farmstead Cheese

    Title
    American Farmstead Cheese
    Subtitle
    The Complete Guide to Making and Selling Artisan Cheeses
    Authors and contributors
    By (author) Paul Kindstedt, By (author) Vermont Cheese Council
    Physical properties
    Format: Hardback
    Number of pages: 300
    Width: 178 mm
    Height: 254 mm
    Thickness: 23 mm
    Weight: 771 g
    Language
    English
    ISBN
    ISBN 13: 9781931498777
    ISBN 10: 1931498776
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Subject Development: 20
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 10
    B&T Modifier: Geographic Designator: 01
    BISAC V2.8: CKB041000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    LC subject heading: ,
    DC22: 637.3
    DC21: 637.3
    BISAC V2.8: CKB096000
    DC22: 637/.3
    LC classification: SF271 .K49 2005
    Thema V1.0: WB
    Illustrations note
    Charts, Graphs, and Illustrations
    Publisher
    Chelsea Green Publishing Co
    Imprint name
    Chelsea Green Publishing Co
    Publication date
    30 May 2005
    Publication City/Country
    White River Junction
    Author Information
    Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as the book Cheese and Culture: A History of Cheese and its Place in Western Civilization. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life. The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape.
    Review quote
    "For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important."--Steven Jenkins, maitre-fromager, Fairway Markets