American Farmstead Cheese by P. Kinsteadt et al.

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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.

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