American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses Contributor(s): Kindstedt, Paul (Author), Vermont Cheese Council (Author) |
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ISBN: 1603587330 ISBN-13: 9781603587334 Publisher: Chelsea Green Publishing Company OUR PRICE: $36.00 Product Type: Paperback - Other Formats Published: May 2005 * Not available - Not in print at this time * |
Additional Information |
BISAC Categories: - Cooking | Specific Ingredients - Dairy - Cooking | Regional & Ethnic - American - New England - Technology & Engineering | Agriculture - General |
Dewey: 637.3 |
LCCN: 2005-2139 |
Physical Information: 0.7" H x 7" W x 10" (1.23 lbs) 300 pages |
Themes: - Cultural Region - New England |
Descriptions, Reviews, Etc. |
Publisher Description: 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.
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. |
Contributor Bio(s): Kindstedt, Paul: - 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 many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council. 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. |