American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
by Paul Kindsedt

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Book Reviews of American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses

Book Review: A Book for a New Business
Summary: 5 Stars

Summary of American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses

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.

Cheese & Dairy Books

• Subjects > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy
• Gastronomy > History
• General