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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

For the Media

April 1, 2005

Contact: Jon-Mikel Gates, Publicity Assistant 802-295-6300 x111
[email protected]

New Book Offers Tour of History and Science of Cheesemaking

"America does indeed have an important tradition of artisan cheesemaking. Professor Kindstedt places this heritage within a global history, while blending the art and science of cheese making. An invaluable resource for professionals and consumers."

‚??Jeff Roberts, Slow Food Vermont

In the past two decades farmstead cheesemaking in the United States has experienced an extraordinary rebirth. American Farmstead Cheese: A Practical Guide to Making and Selling Artisan Cheeses, Chelsea Green‚??s new book by Paul Kindstedt with the Vermont Cheese Council, is a comprehensive guide to farmstead cheese. It 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.

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.

American Farmstead Cheese opens with a look at the history of cheesemaking in Europe and North America. Once Kindstedt establishes this background, he goes into the process of cheesemaking. He discusses the composition of milk (and its seasonal variations), starter cultures, and the chemistry behind the cheese. There is a detailed analysis of the eight basic steps of cheesemaking from the setting of the milk to salting the curds. Kindstedt and Tood Pritchard, a University of Vermont food microbiology professor, offer helpful advice on the safely and quality issues of cheesemaking. The book also includes a fully illustrated guide to basic cheesemaking plus details on the business side of the trade.

Paul Kindstedt, Ph.D., is a professor at the University of Vermont in the department of Nutrition and Food Sciences. He teaches Dairy Chemistry, Fermented Dairy Foods, and Cheese and Culture.

The Vermont Cheese Council is a nonprofit organization whose support of more than a dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont‚??s rural landscape.

Book available, May 2005 | Hardcover | $40 | 1-931498-77-6 | 7 x 10 | 320 pages

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

Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email

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