American Farmstead Cheese

"Cheesemongers rejoice! Paul Kindstedt's book finally explained to me how the damn stuff is made. Cheesemaking in America has finally come of age."

—Robert Kaufelt, Murray's Cheese

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
• Methods for analyzing the resulting composition

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.