Praise
"For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important."—Steven Jenkins, maitre-fromager, Fairway Markets
"This book discusses many aspects of cheesemaking that I have not found before in any one publication. It will be a cherished addition to my library."—Liz Parnell, Owner, Fromagerie Belle Chevre
"This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!"
—Terrance Brennan, The Artisanal Group
"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
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