American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
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Product Description
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 experienceboth the mistakes and the successesto 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.
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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.
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Professor Kinstedt has produced a very complete treatise on farmstead cheese making. This book will become THE textbook for all those who anticipate making cheese as well as for those who are already in the business.
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This book is a great asset for start-up cheesemakers. I am from Aremnia and I own small new cheesemaking business. Thanks to this book many things got clear for me and my business.
Good combinition of art and science.
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This book is good for what it is, but not what I expected. I was expecting to buy this book and be able to make cheese, but that’s not the case.
It will definitely help the start-up cheesemaker to manage the cheesemaking process, but it does NOT include any recipes. It does not include many specific techniques for particular cheese types. It is also not really geared for very small (home) cheesemakers, but it should be a good book for small commercial cheesemakers.
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When this book says it’s the complete guide, it’s not kidding. It gets into every aspect of making cheese, even the chemical science behind it. I recommend it to anyone who is seriously going into cheese-making. For others, it just might not be an easy read. This is probably a text book in a university.
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I bought this book as a gift for my brother, who owns a small raw-milk dairy in California & is working on making cheese from his guernseys’ milk. He says it is exactly what is needed to understand the process: the chemistry of cheese.
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We bought this book to get a better understanding of the business side of making farmstead cheeses. The book is well written and answered questions we hadn’t even thought of yet. I recommend it as a must read for any one thinking of going into farmstead or artisan cheese making.
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I have purchased 5 cheese making books before buying this one – and it was well worth the wait. We have made the cheeses and now are about to open our small factory. The American Farmstead Cheese book is explaining most of our questions, the how’s, the why’s. There aren’t any recipes however the information is spot on. All I need to know now is how to make a creamy Danish type Feta – any suggestions?
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Highly recommended. Undestand the basics on it to develop a succesful business in this area.
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Some may want this as a recipe book. It is NOT. It is, however, the scientific reasoning behind how and why for centuries, cheesemaking was an art passed from cheesemaker to apprentice.
Please read carefully chapters 5 and 10. They will help you immensely.
44 words. Sorry, I’m a nerd; I get to the point.