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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) Review:Review from Booklist by Mark Knoblauch 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 extensive bibliographic data aid students. Review:An in-depth, "user friendly" guide to cheesemaking Midwest Book Review Review:"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 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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