The arrival June marks National Dairy Month, first started in the 1930s to promote dairy products during the time of year when production is at its peak. Whether you want to discover a new special type of cheddar, or learn about best-practices in your own small-scale creamery, this sale is for you!
Here at Chelsea Green we publish many of the leading reference and resource books on milk, cheese and the politics and culture of today’s dairy farming. Want to learn more about the benefits of raw milk? Are you an amateur cheesemonger always in search of a new flavor to pair with your favorite wine or beer? Fancy your hand at making your own cheese? Well, we have a book, or two, to share with you.
We especially want to highlight the recent release of Cheese and Culture by cheese lover Paul Kindstedt. Cheese and Culture is a comprehensive look at the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food.
Happy reading from the folks at Chelsea Green Publishing.
P.S. keep an eye out for the upcoming release of Mastering Artisan Cheesemaking, due out in September. Let author Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking.
Cheese and Culture
A comprehensive look at the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. This tour through cheese history offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese. You can browse and preview the full book here. READ IT HERE….
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Mastering Artisan Cheesemaking
Cheesemonger: A Life on the Wedge
Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar’s unlikely career as a cheesemonger at San Francisco’s worker owned Rainbow Grocery Cooperative. A memoir of life with cheese, touching on everything from the politics of dairy farming to the art of creating some of the world’s finest cheeses. A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for what goes into making great cheese. You can browse and preview the full book here.
The Raw Milk Revolution: Behind America’s Emerging Battle Over Food Rights
From the other end of the dairy industry, David Gumpert digs into the controversy over raw milk, and the government’s strict crackdown on producers in The Raw Milk Revolution: Behind America’s Emerging Battle Over Food Rights. This in-depth investigation questions the government’s rationale for banning the sale of raw milk, and the tactics regulators have used to drive the raw milk trade underground. “In this fascinating book on raw milk, journalist David Gumpert delves into the messy politics of food safety, which pits government technocrats and prosecutors against farmers, consumers and their advocates. It’s a compelling account, one that should be read by any raw milk devotee–and more importantly, by anyone concerned about the broken and arbitrary way the government regulates the food we eat.” —Samuel Fromartz, author of Organic Inc: Natural Foods and How They Grew You can browse and preview the full book here.
Devil in the Milk: Illness, Health, and the Politics of A1 and A2 Milk
This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses. Devil in the Milk: Illness, Health, and the Politics of A1 and A2 Milk brings together the evidence published in more than 100 scientific papers. The evidence is compelling: We should be switching to A2 milk. This is an amazing story, one that is not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business. You can browse and preview the full book here.
The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business
More than ever before, the people who choose to become farmer—cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. The Farmstead Creamery Advisor brings to life the story of creating a successful cheesemaking business in a practical, organized manner. It will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities. “Here’s a nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy. Who better to explain the intricacies and pitfalls of the cheesemaking business than a true practitioner—a woman with a lifetime of experience caring for cows and goats.” —Brad Kessler, author of Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese. You can browse and preview the full book here.
American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses
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 includes a fully illustrated guide to basic cheesemaking; discussions on the effects of calcium, pH, salt, and moisture on the process; ways to ensure safety and quality through sampling and risk reduction; and methods for analyzing the resulting composition, plus profiles of prominent cheese makers. You can browse and preview the full book here.
The Atlas of American Artisan Cheese
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 cheesemaker; 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. You can browse and preview the full book here.
Italian Cheese: A Guide to Its Discovery and Appreciation
Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food’s authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and cheesemaking provide essential preludes for the heart of this book—descriptions of Italy’s farmhouse cheeses, traditionally made from cow’s, ewe’s, and goat’s milk. Organized by region and accompanied by elegant color photographs, each description covers how the cheese is made and matured, along with historical and geographic nuggets. Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional foods and food systems represent, this is an informative and hopeful book, celebrating a rich, rural European tradition. This book will make you start packing your bags for a cheese lover’s tour of Italy.