Chelsea Green Publishing

American Farmstead Cheese

Pages:300 pages
Book Art:Charts, graphs, and illustrations
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603587334
Pub. Date May 30, 2005

American Farmstead Cheese

The Complete Guide to Making and Selling Artisan Cheeses

Availability: Out Of Stock - Currently on Back Order

Paperback

Available Date:
May 30, 2005

$40.00

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:

  • A fully illustrated guide to basic cheesemaking
  • Discussions on the effects of calcium, pH, salt, and moisture on the process
  • Ways to ensure safety and quality through sampling and risk reduction
  • Methods for analyzing the resulting composition

You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.

REVIEWS AND PRAISE

"For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important."--Steven Jenkins, maitre-fromager, Fairway Markets

"This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!"--Terrance Brennan, The Artisanal Group

Booklist-
Not so very long ago the term "American cheese" 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 its extensive bibliographic data will aid students.

Mark Knoblauch

"An In-depth, 'User Friendly' Guide to Cheesemaking," Review from 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.

 

ABOUT THE AUTHOR

Paul Kindstedt

Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council.  He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.

CONNECT WITH THIS AUTHOR

Vermont Institute for Artican Cheese

ALSO BY THIS AUTHOR

Cheese and Culture

Cheese and Culture

By Paul Kindstedt

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.

There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.

This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

Available in: Paperback

Read More

Cheese and Culture

Paul Kindstedt

Paperback $17.95

AUTHOR VIDEOS

A new book about cheese and culture

A new book about cheese and culture

EXCERPT

Excerpt from Chapter 10: The Art of Cheesemaking by Peter Dixon
For an artisanal business to succeed, the product must be unique and consistently well made, and there must be a market for it. Therefore, artisan cheesemakers adhere to the traditional methods of their craft to bring forth the nuances in flavor that are generated through the intimate connection with the seasons and the environment. The finest cheese may vary, but it should vary within a certain standard if it is to be commercially marketable. Some artisan cheesemakers benefit from following traditions that produce these results, but most of us are relatively new at the game. For the less experienced cheesemakers, then, traditional methods should be supported by scientific principles to the extent necessary to make consistently high-quality cheese. It is important to note that many of the traditional artisan cheesemakers have strong support from the scientific community in their distinctive agricultural regions. The melding of craft and science is used to strengthen the activity on which their livelihood is based.

A cheese such as Cheddar, which was once exclusively made by artisan cheesemakers in Great Britain, has largely turned into the product of an industrial process, though the craft of making Cheddar is still alive. Wheels of Cheddar sealed in cloth bandages, which represent the fruit of an artisan cheesemaker's labor, are still being made. In reading about the history of cheesemaking, we learns that 150 years ago the farm-made Cheddars were more variable in quality because cheesemakers differed in attitude and aptitude--that is, some were better at their craft than others. This could be attributed to many factors, most notably attention to cleanliness during milking and cheesemaking; construction of dairies, creameries, and cheese stores; and systems of cheesemaking. In the case of Cheddar, quality was improved by using methods based on scientific principles--such as the cheddaring process, hygiene, and temperature control during making and aging--that were developed by Joseph Harding in England from the 1850s onward.

Joseph Harding dedicated many years to improving the standard of quality for British cheese. He used scientific principles to develop methods for making cheese that did away with some of the guesswork and exorcised the mysticism of certain traditional methods that produced haphazard results. In this way he was able to demonstrate that some "traditional" practices led to poor quality and also showed how to make significant and consistent improvements by following new practices based on an understanding of dairy science. At first cheesemakers were skeptical of his methods, but the string of blue ribbons collected by his family for their Cheddar cheeses proved him the wiser, and several of his daughters went on to consult and work for other cheese businesses in Great Britain and the United States (Cheke, 1959).

This is the appropriate way for artisan cheesemakers to use science. It is now common practice to integrate scientific principles with traditional cheesemaking practices to better understand how cheese of the highest quality standard is made. This, in turn, enables dairying regions to maintain and develop viable economic enterprises that are centered on artisanal cheesemaking. The key is to produce cheese with a high level of quality, on which a reputation can be built, thereby ensuring marketability over the long term. As a cheesemaker myself--I make 20,000 pounds/9,000 kg of cheese a year for sale throughout New England--I need an approach that will reduce variability and build a reputation for quality. Therefore, I rely on science to enhance the art of cheesemaking. I use standardized rennet and pure starter cultures made in laboratories, and I test acidity regularly during the cheesemaking process. The rest of what I do is based on my knowledge of the craft, which has been built up over only 20 years.

YOU MAY ALSO LIKE

The Wild Wisdom of Weeds

The Wild Wisdom of Weeds

By Katrina Blair

The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit.  More than just a field guide to wild edibles, it is a global plan for human survival. 

When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. 

Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free!

The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed.  These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages.

Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.    

Available in: Paperback

Read More

The Wild Wisdom of Weeds

Katrina Blair, Sandor Ellix Katz

Paperback $29.95

Farm to Table

Farm to Table

By Darryl Benjamin and Lyndon Virkler

With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions

Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption—fruits, vegetables, grains, meat, and dairy products—was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.

The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives—from permaculture to rotation-intensive grazing—that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing.

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.

Available in: Hardcover

Read More

Farm to Table

Darryl Benjamin, Lyndon Virkler

Hardcover $49.95

The PK Cookbook

The PK Cookbook

By Sarah Myhill and Craig Robinson

A straightforward nutritional plan combining the health benefits of the Paleo and Ketogenic diets

Dr Sarah Myhill has been helping sufferers from debilitating chronic conditions for over 30 years with an approach that combines all the benefits of current scientific knowledge and medical testing and treatments with an expanding appreciation of the importance of nutrition and lifestyle. Her book with Craig Robinson, Prevent and Cure Diabetes, saw her arrive at the conclusion that the diet we should all be eating is one that combines Paleo principles (eating pre-agricultural, seasonal foods) with Ketogenic ones (fuel the body with fats and fibre, not with carbs). That book tells us why; now in this down-to-earth, highly practical dietary guide, Sarah and Craig tell us how.

This accessible shopping template, meal planner, and preparation guide handily demystifies the PK diet. It’s not a collection of detailed, step-by-step recipes, but a revolutionarily simple approach to dietary health.

Available in: Paperback

Read More

The PK Cookbook

Sarah Myhill, Craig Robinson

Paperback $22.50

The New Bread Basket

The New Bread Basket

By Amy Halloran

For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.

Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.

While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. 

Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment.

Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.

Available in: Paperback

Read More

The New Bread Basket

Amy Halloran

Paperback $17.95