For the Media
FOR IMMEDIATE RELEASE
April 1, 2005
Contact: Jon-Mikel Gates, Publicity Assistant 802-295-6300 x111
jgates@chelseagreen.com
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."
â??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 Greenâ??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 transportâ??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 experienceâ??both the mistakes and the successesâ??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 Vermontâ??s rural landscape.
Book available, May 2005 | Hardcover | $40 | 1-931498-77-6 | 7 x 10 | 320 pages
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