The Atlas of American Artisan Cheese

The first comprehensive guide to the award-winning American artisan cheese movement.

"Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in The Atlas of American Artisan Cheese.

—Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie’s library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.

Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what’s to be had nationwide—shippable, attainable, delectable. Each entry describes a cheese maker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.

The Atlas captures America’s local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

Listen to Jeff Roberts being interviewed on the Dinner Hour.

About the Authors

Jeff Roberts helped establish the Vermont Institute for Artisan Cheese at the University of Vermont. He is active in Slow Food USA as a national director and cochaired “Artisan Cheeses of America” in 2001 and 2003. Roberts lives in Montpelier, Vermont.

Carlo Petrini is the founder and president of the International Slow Food Movement and author of several books.

Allison Hooper is the cofounder of Vermont Butter & Cheese Company, founding president of the Vermont Cheese Council, and president of the American Cheese Society. She lives in Brookfield, Vermont.