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by
Paul Kindstedt & The Vermont Cheese Council
Softcover: 300 pages
ISBN: 1931498776
Suggested Retail: $40.00
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Recipe Category
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American
Farmstead Cheese
The Complete Guide to Making
and Selling Artisan Cheeses
This
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.
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.
Paul
Kindstedt, Ph.D.,
is a professor at the University of Vermont in the department of
Nutrition and Food Sciences. He teaches Dairy Chemistry,
Fermented Dairy Foods, and Cheese and Culture.
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
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