The Atlas of American Artisan Cheese

Praise

The Atlas of American Artisan Cheese proves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and culture—both kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!

—Deborah Madison, author of Local Flavors, Cooking and Eating From America’s Farmers Markets

"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

"U.S. artisan cheesemakers have been quietly working on a food revolution, which has revitalized American cuisine, our rural landscape, and farm viability. Jeff Roberts has chronicled this revolution from the perspective of those who have made great cheese possible — U.S. artisan cheesemakers. Through the Atlas, he takes us on a breathtaking culinary tour, profiling cheesemaking and the products of enterprising artisans. There is no doubt that you will want to join this revolution and seek out America's cheese treasures, which reflect love of animals, the land, and traditional foods. Bravo to Jeff for providing a chronicle of these amazing efforts!"

—Catherine Donnelly, University of Vermont Professor and co-Director of the Vermont Institute for Artisan Cheese

"Jeff Roberts has been a driving force in the movement to develop world class artisan cheeses here in the United States. In his new book, he shows us farm by farm and cheese by cheese why we have cause to celebrate. Roberts proves this movement has finally come of age."

—Rob Kaufelt, Proprietor of Murray’s Cheese and author of The Murray’s Cheese Handbook

"The revival of artisan cheesemaking in the United States has been nothing short of breathtaking. Finally, Jeff Roberts’ meticulous work allows that vast landscape to be viewed in all of its beauty and diversity."

—Paul Kindstedt, author of American Farmstead Cheese and co-director of the Vermont Institute for Artisan Cheese

"The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say “cheese,” and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts’s comprehensive Atlas of American Artisan Cheese. Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine."

—Laura Werlin, author of The New American Cheese

"Jeff Roberts' devotion to American artisan cheesemakers has helped put all of us on the map."

—Sue Conley and Peggy Smith, Cowgirl Creamery

Farmstead Cheese News

By Karen Bolla

January 14, 2007

An exciting announcement arrived in my e-mail box last week. The Atlas of American Cheese by JEFFERY P. ROBERTS is scheduled for a June release.

Jeffery Roberts has an impressive cheese background. He is the principal consultant to the Vermont Institute for Artisan Cheese at the University of Vermont. He co-chaired “Artisan Cheeses of America” at Cheese 2001 and 2003. He also regularly represents the Slow Food movement in the U.S. When I met Jeffery last year he had just returned from a week planning conference with Slow Food International in Italy

The forward for the Atlas was written by the esteemed CARLO PETRINI, founder of Slow Food International and ALLISON HOOPER the current president of The American Cheese Society.

This is the first book of its kind. The Atlas of American Artisan Cheese is a testament to the farmstead and artisanal food movement that has been steadily growing here.

Gazing at the cheese photos and reading about small producers in nearly every state is inspirational. There is a plethora of information about each producer, such as cheese styles, milk types, availability, and details of their cheese making process.

You could casually thumb through the fully illustrated pages familiarizing yourself with the contemporary cheese scene. I can envision using the Atlas to plan my trips to the cheese counter.

Moreover, as the number of farmstead cheese producers in Europe declines dramatically every year, the Atlas captures the commitment and innovation of the new-world to rise to an artisanship worthy of old-world standards.