ISBN: 9781931498777 Year Added to Catalog: 2005 Book Format: Hardcover Book Art: charts, graphs, illustrations, resources, index Number of Pages: 7 x 10 300 pages Book Publisher: Chelsea Green Publishing Old ISBN: 1931498776 Release Date: May 19, 2005 Web Product ID: 85
Also By This Author
American Farmstead Cheese
The Complete Guide to Making and Selling Artisan Cheeses
"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.
About the Author
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 ...