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Our Chelsea Green Authors : Paul Kindstedt

Paul Kindstedt

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 also the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council, and has received national professional recognition for both his research and teaching. Kindstedt 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.

    Paul's Upcoming Events

    • Paul Kindstedt at the American Cheese Society 2012 Conferencce
      Raleigh Convention Center, Raleigh NC
      August 1, 2012, 12:00 pm

      Paul will discuss and sign copies of his new book, "Cheese and Culture," at the 2012 American Cheese Society Conference in Raleigh, North Carolina on August 1-4.

    Paul's Books

    American Farmstead Cheese

    The Complete Guide to Making and Selling Artisan Cheeses

    American Farmstead Cheese brings the science and history of farm cheeses from Europe and early America to small farm businesses today.

    Cheese and Culture

    A History of Cheese and its place in Western Civilization

    Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our 21st century attitudes towards cheese that we have inherited from our past, and our attitudes about the food system more broadly.