American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kinsteadt and the Vermont Cheese Council [Hardcover].
This book presents an advanced discussion of cheese making, analysed through the lens of farmstead cheese making 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 is explained. Finally, experienced farmstead cheese makers, such as Allison Hooper of Vermont Butter and Cheese Company, share their stories of trial and success in the farmstead cheese business.