American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses

by Paul Kindstedt

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 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.

Genres: Food, Agriculture, Nonfiction, Cookbooks, Cooking

300 pages, Hardcover

First published May 30, 2005

Reviews

[Mariah · Rating 5 out of 5]

CCP Exam Study

[Sharon · Rating 4 out of 5]

Good, detailed explanation of the chemistry of cheese, especially focusing on how the timing and degree of acidification, salt, and cooking the curd impact the characteristics of the final cheese. The chapters at the end about setting up your own cheese business are interesting but a bit disconnected from the rest of the book.

[Naomi · Rating 4 out of 5]

If you want to know the science behind cheese making then this is the book for you. At this time I'm not interested in the chemistry of cheese and milk so didn't really read much of the book, though if you really get into cheese making then the information found in this book could probably help you make better cheese.

[Me2 · Rating 5 out of 5]

This book is really good for learning the cheese making process, and the chemistry involved in each step of the process. It is not a recipe book, and is directed toward people who are hoping to make cheese making a profitable enterprise.

[Brooks · Rating 4 out of 5]

badass book on cheese science.

[Kathy Kenney]

If I ever decide to start my own cheese farmstead business, I will read this book. Lots of history and in depth cheesemaking knowledge.

[Catherine Woodman · Rating 4 out of 5]

Very good do it yourself guide to making cheese at home

[Kathely · Rating 1 out of 5]

BORING!!!

[Ryan · Rating 5 out of 5]

A great book to understand that science of cheese without the glossy fuss.