The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie 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 encyclopedia of contemporary artisan cheeses and cheesemakers 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 highlights more than 350 of the best small-scale cheeses produced from cow, sheep, and goat milk 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 products, availability, location, and even details on the cheesemaking processes. The Atlas of American Artisan Cheese captures America’s local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

Roberts presents an atlas of American artisan cheese that features 345 producers organized by region, then alphabetically by state. Profiles include the varieties of cheese produced, aging information, contact information, and locations where the producers' cheeses are available. Profiles also include vignettes of the cheese makers themselves. These are typically entertaining stories of how they became involved in handmade cheeses, details of their cheese-making process, and how their craft has evolved. The book includes numerous color photos. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

National Tour, National Media Attention, Off-the-Book-Page Coverage, Library Marketing Campaign, Consumer Mail Campaign, Green Living Organization Outreach.

Jeff Roberts helped establish the Vermont Institute for Artisan Cheese at the University of Vermont. He is active in Slow Food USA as a national director and co-chaired "Artisan Cheeses of America" at Cheese 2001 and 2003. Jeff lives in Montpelier, Vermont. Carlo Petrini is a food writer and the founder and president of the International Slow Food Movement. He lives in Bra, Italy.

Foreword

Introduction

Part One: New England

1. Connecticut

2. Maine

3. Massachusetts

4. New Hampshire

5. Vermont

Part Two: The Mid-Atlantic Region

6. Maryland

7. New Jersey

8. New York

9. Pennsylvania

10. Virginia

11. West Virginia

Part Three: The South

12. Alabama

13. Georgia

14. Kentucky

15. Louisiana

16. Mississippi

17. Tennessee

18. North Carolina

19. South Carolina

Part Four: The Upper Midwest

20. Illinois

21. Indiana

22. Michigan

23. Minnesota

24. Ohio

25. Wisconsin

Part Five: The Central Plains

26. Iowa

27. Kansas

28. Missouri

29. Nebraska

30. Oklahoma

31. Texas

Part Six: The Mountain West

32. Arizona

33. Colorado

34. Idaho

35. Montana

36. New Mexico

37. Nevada

38. Utah

Part Seven: The Pacific Rim

39. Alaska

40. California

41. Hawaii

42. Oregon

43. Washington