American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses - Hardcover

Kindstedt, Paul; Vermont Cheese Council

Hardcover

ISBN 10: 1931498776 ISBN 13: 9781931498777

Publisher: Chelsea Green Publishing Co, 2005

Synopsis

American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies.
Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.

About this title

About the Authors

Paul Kindstedt 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.

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 the book Cheese and Culture: A History of Cheese and its Place in Western Civilization. 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.

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.

Edition details

• Publisher: Chelsea Green Publishing Co
• Publication date: 2005
• Language: English
• ISBN 10: 1931498776
• ISBN 13: 9781931498777
• Binding: Hardcover
• Number of pages: 300