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Book Data

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

by Paul Kindstedt

Contributors

Paul S. Kindstedt, Ph.D.
Paul Kindstedt received his Ph.D. in food science from Cornell University under the mentorship of Professor Frank V. Kosikowski. He joined the University of Vermont faculty in 1986 and was promoted to the rank of full professor in 1996. Dr. Kindstedt currently teaches courses in Fermented Dairy Foods, and Cheese and Culture. His research over nearly two decades has focused primarily on the science and technology of cheeses. Dr. Kindstedt is widely regarded as an international expert on mozzarella cheese. He has published more than 100 scientific and technical articles and several book chapters. Dr. Kindstedt also has a keen interest in farmstead cheesemaking and has conducted workshops and outreach activities for farmstead cheesemakers for nearly two decades. He is currently co-director of the Vermont Institute for Artisan Cheese.

Todd J. Pritchard, Ph.D. Todd Pritchard grew up working on a small dairy farm that was one of the original land grants from King George of England. Today he spends his time teaching courses in food microbiology, beer making, and food-processing techniques at the University of Vermont. He also works extensively throughout Vermont with companies developing quality assurance programs such as Good Manufacturing Practices, Sanitation Standard Operating Procedures, and Hazard Analysis Critical Control Point systems.

Catherine W. Donnelly, Ph.D. Catherine Donnelly is a professor of nutrition and food science at the University of Vermont. She currently serves as the associate director for the Vermont Institute for Artisan Cheese. During her tenure at the University of Vermont, she has developed a research program that investigates the foodborne role of Listeria monocytogenes. Widely regarded as an international expert on this bacterial pathogen, Dr. Donnelly has published numerous articles and delivered hundreds of presentations on the topic of Listeria. Current scholarly interests include investigation of the microbiological safety of raw-milk cheeses aged for 60 days. In 1999 the U.S. secretaries for agriculture and health and human services appointed Dr. Donnelly to the National Advisory Committee on the Microbiological Criteria for Foods. Dr. Donnelly also was appointed by the FDA commissioner to serve on the Science Advisory Board of the FDA’s National Center for Toxicological Research.

Peter H. Dixon Peter Dixon is a dairy consultant and cheesemaker from Vermont. Peter has a great deal of experience in establishing small-scale cheesemaking facilities and developing recipes and techniques. He has farmed all his life. In the late 1970s he bottled Jersey milk in glass, and then in the 1980s made French-type cheeses for six years in his family’s Guilford Cheese Company after training with fourth-generation French cheesemakers. He has bachelor’s and master’s degrees in animal and food sciences from the University of Vermont, where he did his thesis on the effect of seasonal milk production on farmstead Cheddar cheese composition and quality. He has worked as a cheesemaker and quality control manager at Shelburne Farms and Vermont Butter & Cheese, after which he spent five years consulting in international development projects in Macedonia, Albania, and Armenia. Currently Peter holds workshops for farmstead cheesemakers around the United States, and works as a consultant in manufacturing and quality control of dairy products, especially cheese. He provides training and technical assistance in business establishment, including planning and cost analysis, and can help locate the proper equipment and develop recipes. His consulting jobs have included work for Vermont Shepherd, Shelburne Farms, Taylor Farm, Woodcock Farm, Cato Corner Farm, and many artisanal cheesemakers outside the northeastern U.S. He currently also operates The Training Center for Farmstead Milk Processing, where he teaches cheesemaking workshops every month in a licensed farmstead cheesemaking facility.

Allison Hooper Allison Hooper is co-founder of Vermont Butter & Cheese Company. Before starting that business in 1984 with Bob Reese, she was a dairy products quality technician with the Vermont Department of Agriculture. She began her career as a cheesemaking apprentice in Brittany and Haute Alps while studying in France. Ms. Hooper has served on boards of directors for the Vermont Sustainable Jobs Fund, a state initiative fostering economic development in environmental technology, agriculture, and forestry, as well as the Vermont Fresh Network, an organization that promotes local, sustainable food distribution through farmer-to-chef partnerships. Allison and her partner, Bob Reese, were named Vermont Small Business Persons of the Year in 1996. She has worked for Land O’Lakes International Development to revitalize domestic cheesemaking in the former Yugoslav republic of Macedonia. She is the founding president of the Vermont Cheese Council. Allison lives in Brookfield, Vermont, with her husband, Don, and their three sons, Miles, Sam, and Jay.

Cynthia Major Cindy is the co-founder and director of marketing for Vermont Shepherd LLC, 1988 to the present. Cindy and her husband, David Major, also own and operate Major Farm, home to more than 200 dairy sheep. She lives in Putney, Vermont, with David and their two teenage children.


Price: $40.00
Format: Hardcover
Status: Available to Ship
Ships: Next day


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