Chelsea Green Publishing

Atlas of American Artisan Cheese

Pages:400 pages
Book Art:Full-color photos and additional illustrations
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781933392349
Pub. Date June 22, 2007

Atlas of American Artisan Cheese

By Jeffrey Roberts
Foreword by Carlo Petrini and Allison Hooper

Food & Drink, Travel

Availability: In Stock


Available Date:
June 22, 2007


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.


"Jeff Roberts' devotion to American artisan cheesemakers has helped put all of us on the map."--Sue Conley and Peggy Smith, Cowgirl Creamery

“U.S. artisan cheesemakers have been quietly working on a food revolution, revitalizing American cuisine, our rural landscape, and farm viability. Through the Atlas, Roberts takes us on a breathtaking culinary tour, profiling cheesemaking and the products of enterprising artisans. 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

“Jeff Roberts has been a driving force in the movement to develop world class artisan cheeses here in the United States. In his new book, he shows us farm by farm and cheese by cheese why we have cause to celebrate. Roberts proves this movement has finally come of age.”--Rob Kaufelt, Proprietor of Murray’s Cheese and author of The Murray’s Cheese Handbook

"The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say 'cheese,' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts’s comprehensive Atlas of American Artisan Cheese. Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine."--Laura Werlin, author of The New American Cheese

“Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in The Atlas of American Artisan Cheese.”--Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series

"The Atlas of American Artisan Cheese proves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and culture—both kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!"--Deborah Madison, author of Local Flavors, Cooking and Eating From America’s Farmers Markets

“The revival of artisan cheesemaking in the United States has been nothing short of breathtaking. Finally, Jeff Roberts’ meticulous work allows that vast landscape to be viewed in all of its beauty and diversity.”--Paul Kindstedt, author of American Farmstead Cheese and co-director of the Vermont Institute for Artisan Cheese

"A Guide to America’s Cheese Trail," Book Review By Marian Burros

A few years ago, I spent a week traveling the byways of New England in search of the best cheesemakers. As the rest of the world hurries on, remote farms are quietly turning milk into everything from charming little goat pyramids to big bold wheels of aged cows’ milk cheese. Down many dirt roads there was marvelous cheese to taste from the animals grazing in the nearby fields.

It was one of the best road trips I have ever taken, especially since some of the cheese I sampled never makes it out of the neighborhood in which it is produced.

Now, thanks to a new book, you can have your own cheese trail adventure virtually anywhere in the United States. According to The Atlas of American Artisan Cheese (Chelsea Green, $35) by Jeffrey P. Roberts, 43 states have artisanal cheesemakers, including Hawaii and Alaska, where you can buy goat cheese at Cranberry Ridge Farm in Wasilla, 45 miles northeast of Anchorage.

Mr. Roberts, himself a walking encyclopedia of American cheeses, may have set out to provide restaurateurs, shops and cheese lovers with an indispensable reference, but in the process he created an exciting new kind of travel guide. His book is a perfect companion volume to books about winery visits, especially for California, Oregon and Washington. For those interested in cheese without wine, New England is the place. Of the 84 cheesemakers in New England, 60 welcome visitors, some by appointment only, and most sell their cheeses on the farm.

In the northwest corner of Vermont, at Green Mountain Blue Cheese, you can buy Gore-Dawn-Zola, a superb, creamy, rich and sweet Gorgonzola-style cheese created by Dawn Boucher. She and her husband, Daniel, whose family has been farming for 12 generations, own the farm, located in Highgate Center.

Mr. Roberts, a founder of the Vermont Institute for Artisan Cheese at the University of Vermont, has ferreted out stories of about 350 of the 400 cheesemakers he has found in America so far.

Each profile is filled with all the useful information a cheese fiend would want to have. There are lots of photos: the cheeses look delicious and the farmers kindly while the lambs, cows and goats never look posed but always look winsome. Even if you can’t take a tour, the atlas provides a useful introductory course on artisanal cheeses and tells how to order many of the cheeses online.



Jeffrey 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 international initiatives, public education programs, and marketing. For the US National Park Service, he is researching, photographing, and writing Stewardship Begins with People, a prototype compendium of national parks and their unique products.

Jeff is active in Slow Food USA as a director and treasurer of the national board and a Northeast Regional Governor. He co-chaired "Artisan Cheeses of America" at Cheese 2001 and 2003 and the US presence at Salone del Gusto 2002 and 2004. He is one of organizers of Slow Food USA's American Raw Milk Cheese Presidium. Jeff is a frequent speaker on artisan cheese, sustainable agriculture, and the working landscape. He serves as a director of the Vermont Arts Council and previously was on the Vermont Fresh Network board.


Sustainable Food

Sustainable Food

By Elise McDonough

Wondering whether it’s worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market.

This down-to-earth, casual guide—small enough to be slipped into your pocket—answers these and other questions for the shopper:

  • What are the differences among organic, local, fair-trade, free-range, naturally raised, and biodynamic foods?
  • How affordable is it to subscribe to a CSA farm—and what are the advantages?
  • Is it better to choose wild Alaskan salmon at $18.99, or the Chilean farmed fish at $11.99?
  • What cooking oils can be sustainably sourced?
  • How can a food co-op increase access to, and affordability of, healthier, Earth-friendly foods?
  • Where can you find sustainably produced sugar, and are there any local replacements for sweeteners from faraway lands?
  • What do the distinctions between shade-grown and trellised coffee mean?
  • Is shark okay to eat? How about mackerel?
  • Why is the war on plastic bags so important?

Sustainable eating just got easier.

Available in: Paperback

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Sustainable Food

Elise McDonough

Paperback $7.95

Full Moon Feast

Full Moon Feast

By Jessica Prentice

Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.

In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.

Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.

But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.

Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.

Available in: Paperback

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Full Moon Feast

Jessica Prentice, Deborah Madison

Paperback $25.00

One-Straw Revolutionary

One-Straw Revolutionary

By Larry Korn

One-Straw Revolutionary represents the first commentary on the work of the late Japanese farmer and philosopher Masanobu Fukuoka (1913 – 2008), widely considered to be natural farming’s most influential practitioner. Mr. Fukuoka is perhaps most known for his bestselling book The One-Straw Revolution (1978), a manifesto on the importance of no-till agriculture, which was at the time of publication a radical challenge to the global systems that supply the world’s food, and still inspires readers today. Larry Korn, who apprenticed with Mr. Fukuoka in Japan at the time, translated the manuscript and brought it to the United States, knowing it would change the conversation about food forever. The One-Straw Revolution, edited by Korn and Wendell Berry, was an immediate international success, and established Mr. Fukuoka as a leading voice in the fight against conventional industrial agriculture. In this new book, through his own personal narrative, Larry Korn distills his experience of more than thirty-five years of study with Mr. Fukuoka, living and working on his farm on Shikoku Island, and traveling with Mr. Fukuoka to the United States on two six-week visits. 

One-Straw Revolutionary is the first book to look deeply at natural farming and intimately discuss the philosophy and work of Mr. Fukuoka. In addition to giving his personal thoughts about natural farming, Korn broadens the discussion by pointing out natural farming’s kinship with the ways of indigenous cultures and traditional Japanese farming. At the same time, he clearly distinguishes natural farming from other forms of agriculture, including scientific and organic agriculture and permaculture. Korn also clarifies commonly held misconceptions about natural farming in ways Western readers can readily understand. And he explains how natural farming can be used practically in areas other than agriculture, including personal growth and development.

The book follows the author on his travels from one back-to-the-land commune to another in the countryside of 1970s Japan, a journey that eventually led him to Mr. Fukuoka’s natural farm.  Korn’s description of his time there, as well as traveling with Mr. Fukuoka during his visits to the United States, offers a rare, inside look at Mr. Fukuoka’s life. Readers will delight in this personal insight into one of the world’s leading agricultural thinkers.

Available in: Paperback

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One-Straw Revolutionary

Larry Korn

Paperback $19.95

Salad Bar Beef

Salad Bar Beef

By Joel Salatin

In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

Available in: Paperback

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Salad Bar Beef

Joel Salatin

Paperback $35.00