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.


The Sheer Ecstasy of Being a Lunatic Farmer

The Sheer Ecstasy of Being a Lunatic Farmer

By Joel Salatin

Foodies and environmentally minded folks often struggle to understand and articulate the fundamental differences between the farming and food systems they endorse and those promoted by Monsanto and friends. With visceral stories and humor from Salatin's half-century as a "lunatic" farmer, Salatin contrasts the differences on many levels: practical, spiritual, social, economic, ecological, political, and nutritional.

In today's conventional food-production paradigm, any farm that is open-sourced, compost-fertilized, pasture-based, portably-infrastructured, solar-driven, multi-speciated, heavily peopled, and soil-building must be operated by a lunatic. Modern, normal, reasonable farmers erect "No Trespassing" signs, deplete soil, worship annuals, apply petroleum-based chemicals, produce only one commodity, erect Concentrated Animal Feeding Operations, and discourage young people from farming.

Anyone looking for ammunition to defend a more localized, solar-driven, diversified food system will find an entire arsenal in these pages. With wit and humor honed during countless hours working on the farm he loves, and then interacting with conventional naysayers, Salatin brings the land to life, farming to sacredness, and food to ministry.

Divided into four main sections, the first deals with principles to nurture the earth, an idea mainline farming has never really endorsed. The second section describes food and fiber production, including the notion that most farmers don't care about nutrient density or taste because all they want is shipability and volume. The third section, titled "Respect for Life," presents an apologetic for food sacredness and farming as a healing ministry. Only lunatics would want less machinery and pathogenicity. Oh, the ecstasy of not using drugs or paying bankers. How sad. The final section deals with promoting community, including the notion that more farmers would be a good thing.

Available in: Paperback

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Joel Salatin

Paperback $25.00

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

By Sandor Ellix Katz

In this exclusive package, experience a complete look at fermentation with both the DVD of one of Sandor Ellix Katz's popular workshops and a copy of Sandor Ellix Katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, the first cookbook to widely explore the culinary magic of fermentation. This book provides readers with basic and delicious recipes—some familiar, others exotic—that are easy to make at home. With nearly 100 recipes, it is the most comprehensive and wide-ranging fermentation cookbook ever published.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Fermentation Workshop with Sandor Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: Mixed media product

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Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

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Mixed media product $49.95

The Vegan Book of Permaculture

The Vegan Book of Permaculture

By Graham Burnett

How we eat is such a fundamental part of what we are; yet, in our present time-poor culture of prepackaged fast foods, food can become an expensive symptom of alienation and disempowerment. It doesn’t have to be this way! The Vegan Book of Permaculture gives us the tools and confidence to take responsibility for our lives and actions. Creating a good meal, either for ourselves or to share, taking time to prepare fresh, wholesome home- or locally grown ingredients with care and respect can be a deeply liberating experience. It is also a way of taking back some control from the advertising agencies and multinational corporations.

In this groundbreaking and original book, Graham demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a very real difference to both our personal lives and the health of our planet. This also isn’t so very different from the compassionate concern for "animals, people, and environment" of the vegan way.

Interspersed with an abundance of delicious, healthy, and wholesome exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reforestation strategies, forest gardening, reconnection with wild nature, and community regeneration with plenty of practical ways to be well fed with not an animal dead! This is vegan living at its best.

Available in: Paperback

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The Vegan Book of Permaculture

Graham Burnett

Paperback $24.95

Slow Wine 2015

Slow Wine 2015

350 cellars visited, 3,000 wines reviewed

For the fourth consecutive year, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2015 doesn’t simply select and review Italy’s finest bottles. With visits to 350 cellars, its 3000 wine reviews describe not only what’s in the glass, but also what’s behind it: namely the work, the aims, and the passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine in hand.


Available in: Paperback

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Slow Wine 2015