Paul Kindstedt; hardcover, 300 pages, 2005
"This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!" —Terrance Brennan, The Artisanal Group
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.
About the Author: Paul Kindstedt, Ph.D., 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.
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