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.

Author: Paul Kindstedt, Vermont Cheese Council
Publisher: Chelsea Green Publishing Company
Published: 05/30/2005
Pages: 300
Format: Paperback
Weight: 1.23lbs
Size: 10.00h x 7.00w x 0.70d
ISBN: 9781603587334

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