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
eBook: 9781603581646
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


Availability: In Stock


Available Date:
June 22, 2007

$35.00 $28.00

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.


"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

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

"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.


The Maple Sugar Book

The Maple Sugar Book

By Helen Nearing and Scott Nearing

A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.

And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.

Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.

Available in: Paperback, eBook

Read More

The Maple Sugar Book

Helen Nearing, Scott Nearing

Paperback $25.00

The Nourishing Homestead

The Nourishing Homestead

By Ben Hewitt and Penny Hewitt

A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life

The Nourishing Homestead tells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another.

The Hewitts offer practical ways to grow nutrient-dense food on a small plot of land, and think about your farm, homestead, or home as an ecosystem. Much of what the Hewitts have come to understand and embrace about their lives of deep nourishment is informed by their particular piece of land and local community in northern Vermont, but what they have gleaned is readily transferable to any place—whether you live on 4 acres, 40 acres, or in a 400-square-foot studio apartment.

Ben and Penny (and their two sons) maintain copious gardens, dozens of fruit and nut trees and other perennial plantings, as well as a pick-your-own blueberry patch. In addition to these cultivated food crops, they also forage for wild edibles, process their own meat, make their own butter, and ferment, dry, and can their own vegetables. Their focus is to produce nutrient-dense foods from vibrant, mineralized soils for themselves and their immediate community. They are also committed to sharing the traditional skills that support their family, helping them be self-sufficient and thrive in these uncertain times.

Much of what the Hewitts are attempting on their homestead is to close the gaps that economic separation has created in our health, spirit, and skills. Ben uses the term “practiculture” to describe his family’s work with the land—a term that encompasses the many practical life skills and philosophies they embody to create a thriving homestead, including raw-milk production, soil remediation, wildcrafting, Weston A. Price principles, bionutrient-dense farming, permaculture, agroforestry, traditional Vermont hill farming, and more. The Nourishing Homestead also includes information on deep nutrition, the importance of good fats, and integrating children into the work of a homestead.

The Hewitts’ story is reminiscent of The Good Life, by Helen and Scott Nearing, and is sure to inspire a new generation of homesteaders, or anyone seeking a simpler way of life and a deeper connection to the world.

Available in: Paperback, eBook

Read More

The Nourishing Homestead

Ben Hewitt, Penny Hewitt

Paperback $29.95

The Alternative Kitchen Garden

The Alternative Kitchen Garden

By Emma Cooper

The Alternative Kitchen Garden is an evolving idea of what a kitchen garden could be in the twenty-first century: organic, environmentally sustainable, resilient, and about localizing at least some of our food production. It’s also a place not only for learning and practicing growing skills but also for enjoying ourselves and having fun. The Alternative Kitchen Garden is the ideal companion for anyone getting dirt under their fingernails for the first time and full of fascinating ideas and experiments for the adventurous gardener.

A self-confessed “cyber geek,” Emma documents the transformation of her “ropey old lawn with potholes and brambles” into a fertile and abundant permaculture plot via Internet radio and a popular blog site. Eight years of her postings and stories have been collected in here, illustrated with beautiful color photographs and arranged into easily accessible alphabetical order. The Alternative Kitchen Garden: An A-Z covers subjects as diverse as growing achocha (a forgotten Incan crop) to zucchinis. Emma’s style, is light and friendly, yet at the same time informative and based on personal experience—you feel you could actually be sitting in the garden chatting face to face as she shares her knowledge and experience.

Available in: Paperback

Read More

The Alternative Kitchen Garden

Emma Cooper, Mark Diacono

Paperback $27.95

The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

Read More

The Gourmet Butcher's Guide to Meat

Cole Ward, Karen Coshof

Hardcover $49.95