Chelsea Green Publishing

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American Farmstead Cheese

The Complete Guide to Making and Selling Artisan Cheeses

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

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.

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A new book about cheese and culture

A new book about cheese and culture

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

Available In/Retail Price

Paperback, 300 pages, $40.00