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American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheesesby Paul Kindstedt
Synopses & ReviewsPublisher Comments: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: ... The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape. 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. Book News Annotation:Illustrated throughout with b&w photos, this volume describes the
eight basic steps of small-scale cheesemaking. Kindstedt begins by
tracing the origins of diverse cheese varieties in Europe and
discussing their renaissance in the US in recent decades. He then
addresses such topics as milk composition, starter cultures, and
pasteurization. The final two chapters are devoted to business issues
such as marketing and distribution. Kindstedt teaches courses on
cheesemaking at the U. of Vermont.
Annotation ©2006 Book News, Inc., Portland, OR (booknews.com) Book News Annotation:Illustrated throughout with b&w photos, this volume describes the
eight basic steps of small-scale cheesemaking. Kindstedt begins by
tracing the origins of diverse cheese varieties in Europe and
discussing their renaissance in the US in recent decades. He then
addresses such topics as milk composition, starter cultures, and
pasteurization. The final two chapters are devoted to business issues
such as marketing and distribution. Kindstedt teaches courses on
cheesemaking at the U. of Vermont.
Annotation ©2006 Book News, Inc., Portland, OR (booknews.com) Synopsis:American Farmstead Cheese brings the science and history of farm cheeses from Europe and early America to the modern renaissance in artisan and farmstead cheesemaking. 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 ? Methods for analyzing the resulting composition About the AuthorPaul Kindstedt, Ph.D., is a professor at the University of Vermont in the department of Nutrition and Food Sciences. He teaches Dairy Chemistry, Fermented Dairy Foods, and Cheese and Culture. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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