ISBN: 9781933392349 Year Added to Catalog: 2007 Book Format: Paperback Book Art: full-color photographs, illustrations, index, resource list Number of Pages: 7 x 10, 464 pages Book Publisher: Chelsea Green Publishing Old ISBN: 1933392347 Release Date: June 21, 2007 Web Product ID: 205
"U.S. artisan cheesemakers have been quietly working on a food revolution, which has revitalized American cuisine, our rural landscape, and farm viability. Jeff Roberts has chronicled this revolution from the perspective of those who have made great cheese possible—U.S. artisan cheesemakers. Through the Atlas, he takes us on a breathtaking culinary tour, profiling cheesemaking and the products of enterprising artisans. There is no doubt that you will want to join this revolution and seek out America's cheese treasures, which reflect love of animals, the land, and traditional foods. Bravo to Jeff for providing a chronicle of these amazing efforts!"
—Catherine Donnelly, University of Vermont Professor and co-Director of the Vermont Institute for Artisan Cheese
The first comprehensive guide to the award-winning American artisan cheese movement.
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.
The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
About the Author
Jeffrey P. Roberts
Jeff Roberts lives in Montpelier, Vermont, and works in the areas of agriculture and food policy, conservation, and the environment. During his career, Jeff was a meteorologist, historian, and museum curator. At the University of Pennsylvania, he was director of development at the Morris Arboretum and from 1987–1994, Associate Dean for Development and Planning at the School of Veterinary Medicine. In 1995, he became the Vice President for External Affairs at the Vermont Land Trust.
As a co-founder and principal consultant to the Vermont Institute for Artisan Cheese at the University of Vermont, he is responsible for development of ...