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American Farmstead Cheese : The Complete Guide to Making and Selling Artisan Cheeses by Vermont Cheese Council and Paul Kindstedt (2005, Hardcover)

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Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. With our dynamic pricing model, our prices are always competitive. Used Book in Good Condition.

About this product

Product Information

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.

Product Identifiers

Publisher
Chelsea Green Publishing
ISBN-10
1931498776
ISBN-13
9781931498777
eBay Product ID (ePID)
44470879

Product Key Features

Book Title
American Farmstead Cheese : the Complete Guide to Making and Selling Artisan Cheeses
Author
Paul Kindstedt, Vermont Cheese Council
Format
Hardcover
Language
English
Topic
General, Specific Ingredients / Dairy, Regional & Ethnic / American / New England
Publication Year
2005
Genre
Cooking
Number of Pages
300 Pages

Dimensions

Item Length
10.3in
Item Height
1in
Item Width
7.2in
Item Weight
22 Oz

Additional Product Features

Lc Classification Number
Sf271
Reviews
"This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!" Terrance Brennan, The Artisanal Group, Booklist- Not so very long ago the term "American cheese" meant a bland product good for little except melting atop a hamburger patty. Thanks to the efforts of a host of cheese makers around the country, American cheese has begun developing a range of tastes and textures to rival the great cheeses of Europe. To guide those who wish to participate in this burgeoning industry, Kindstedt has developed a manual that covers in detail the scientific and technical bases for turning milk into cheese, describing each of the eight steps of the process. Even the nonprofessional can profit from Kindstedt's discussion of the chemical principles that underlie cheese making, the variations in the final product that are affected by temperature, acidity, salt, and coagulating media. Kinstedt pays particular heed to the importance of sanitation. Other contributors address the art that creates flavor from the science and commercial principles that sustain the cheesemaker. Libraries in dairying communities will find this comprehensive book especially useful, and its extensive bibliographic data will aid students., "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, "This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!"--Terrance Brennan, The Artisanal Group
Table of Content
1. Rhyme and Reason of Cheese Diversity: The Old World Origins 2. Cheesemaking in the New World: The American Experience 3. Milk: The Beginning of All Cheesemaking 4. Starter Culture: The Heart of Cheesemaking 5. Eight Basic Steps of Cheesemaking 6. Chemical Composition: How It Shapes Cheese Identity and Quality 7. Ensuring Safety and Quality I: Hazard Analysis Critical Control Point and the Cheesemaking Process 8. Ensuring Safety and Quality II: Controlling the Initial Chemical Composition 9. Pasteurization Dilemma 10. Art of Cheesemaking 11. Business of Farmstead Cheesemaking 12. Putting It All Together: The Vermont Shepherd Story
Copyright Date
2005
Target Audience
Trade
Lccn
2005-002139
Illustrated
Yes

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Most relevant reviews

5 out of 5 stars
by kuehlfam1081Jan 15, 2011
The most extensive and comprehensive guide on cheese
The approach and breakdown of this book puts a wealth of information into an easy to understand context. The flow of the chapters build on one another. This book has become our go to guide on a daily basis. I recommend this to anyone in the cheese industry. Marc Kuehl Brazos Valley Cheese

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