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American Farmstead Cheese

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Paul Kindstedt w/ the Vermont Cheese Council
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.
Item # 6772

Regular Price: $40.00

Special Price $33.99

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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.

Copyright 2005, hardcover, 300 pages.