American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses

Author - Paul Kindsedt ... [Goo?] [Posters]

This Hardcover Book item from Chelsea Green was reviewed on 12-Dec-2008.

Search ISBN:1931498776 offer from Abebooks or used books from Alibris. American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses Reference Book. Classifications : Cheese & Dairy Cooking by Ingredient Cooking, Food & Wine Subjects Books History Gastronomy Cooking, Food & Wine Subjects Books General Cooking, Food & Wine Subjects Books General AAS Cooking, Food & . Click the following link to view the cover of American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses.

Related topics: Cheese & Dairy. Subjects. Books. History. Gastronomy. Subjects. Books. General. Subjects. Books.

1) Hardcover Book American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Chelsea Green. I have purchased 5 cheese making books before buying this one - and it was well worth the wait. We have made the cheeses and now are about to open our small factory. The American Farmstead Cheese book is explaining most of our questions, the how´s, the why´s. There aren´t any recipes however the information is spot on. All I need to know now is how to make a creamy Danish type Feta - any suggestions?¤

2) Hardcover Book American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Chelsea Green. We bought this book to get a better understanding of the business side of making farmstead cheeses. The book is well written and answered questions we hadn´t even thought of yet. I recommend it as a must read for any one thinking of going into farmstead or artisan cheese making.¤

3) Hardcover Book American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Chelsea Green. I bought this book as a gift for my brother, who owns a small raw-milk dairy in California & is working on making cheese from his guernseys´ milk. He says it is exactly what is needed to understand the process: the chemistry of cheese.¤

4) Hardcover Book American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Chelsea Green. When this book says it´s the complete guide, it´s not kidding. It gets into every aspect of making cheese, even the chemical science behind it. I recommend it to anyone who is seriously going into cheese-making. For others, it just might not be an easy read. This is probably a text book in a university.¤

5) Hardcover Book American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Chelsea Green. This book is good for what it is, but not what I expected. I was expecting to buy this book and be able to make cheese, but that´s not the case.

It will definitely help the start-up cheesemaker to manage the cheesemaking process, but it does NOT include any recipes. It does not include many specific techniques for particular cheese types. It is also not really geared for very small (home) cheesemakers, but it should be a good book for small commercial cheesemakers.¤

6) Hardcover Book American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Chelsea Green. 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 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.¤

Page Updated: Robert N. Goolsby, 9-Jan-2009, 19314987769781931498777, 410-981-471-901-701-761-8

American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses, Book, Image © Chelsea Green

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