American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kinsteadt and the Vermont Cheese Council from Chelsea Green Publishing.
This book presents an advanced discussion of cheese making, analyzed through the lens of farmstead cheesemaking in America. The first chapters explain the history of cheese making while subsequent chapters provide thorough instruction on the science of milk composition and cheese making. The effects on milk and cheese production of animal husbandry, pasture management, and other variables are explained. Finally, experienced farmstead cheesemakers, such as Allison Hooper of Vermont Butter and Cheese Company, share their stories of trial and success in the farmstead cheese business.
This bamboo draining mat is an affordable draining option for homemade cheese. Boil for 10 minutes before use, and then re-boil periodically for thorough cleaning....View full product details
This chrome-plated drying rack is perfect for draining your cheese after you've firmed it. This heavy duty rack can bear multiple wheels of cheese while...View full product details