Join Us!

 
Like this book? Digg it!


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

Reviews

An in-depth, "user friendly" guide to cheesemaking

Midwest Book Review

Knowledgeably written by Paul Kindstedt (a professor of the department of Nutrition and Food Sciences of the University of Vermont) in conjunction with The Vermont Cheese Council (a nonprofit organization that supports Vermont cheesemakers), American Farmstead Cheese: The Complete Guide To Making And Selling Artisan Cheeses is an in-depth, "user friendly" guide to cheesemaking, from means of ensuring safety and quality in one's cheese and analyzing cheese composition, to marketing plans and business strategies of successful commercial cheesemakers. American Farmstead Cheese does cover some technical scientific concepts, particularly when discussing the science of cheese creation, but the language strives to be as accessible as possible to the lay reader and an index allows for quick and easy reference. Black-and-white photographs illustrate this in-depth resource, which is an absolute "must-have" for anyone involved in or contemplating the cheesemaking business, and a delightful addition to the libraries of cheese connoisseurs.

Review from Booklist

by Mark Knoblauch

Not so very long ago the term ‚??American cheese‚?Ě meant a bland product good for little except melting atop a hamburger patty. Thanks to the efforts of a host of cheese makers around the country, American cheese has begun developing a range of tastes and textures to rival the great cheeses of Europe. To guide those who wish to participate in this burgeoning industry, Kindstedt has developed a manual that covers in detail the scientific and technical bases for turning milk into cheese, describing each of the eight steps of the process. Even the nonprofessional can profit from Kindstedt‚??s discussion of the chemical principles that underlie cheese making, the variations in the final product that are affected by temperature, acidity, salt, and coagulating media. Kinstedt pays particular heed to the importance of sanitation. Other contributors address the art that creates flavor from the science and commercial principles that sustain the cheesemaker. Libraries in dairying communities will find this comprehensive book especially useful, and extensive bibliographic data aid students.

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


US Orders Only.
International Orders: Click here.

Related News

Paul Kindstedt's Upcoming Events

  • Paul Kindstedt at Shelburne Farms
    Shelburne Farms, Shelburne VT
    June 12, 2014, 5:00 pm

GET YOUR NEWS FROM CHELSEA GREEN

Sign up for our e-newsletter today and get 25% off your next purchase in our bookstore. Please note that discount codes do not combine with other offers or books already on sale.