Not so very long ago the term "American cheese" meant a bland product good for little except melting atop a hamburger patty. Thanks to the efforts of a host of cheese makers around the country, American cheese has begun developing a range of tastes and textures to rival the great cheeses of Europe. To guide those who wish to participate in this burgeoning industry, Kindstedt has developed a manual that covers in detail the scientific and technical bases for turning milk into cheese, describing each of the eight steps of the process. Even the nonprofessional can profit from Kindstedt's discussion of the chemical principles that underlie cheese making, the variations in the final product that are affected by temperature, acidity, salt, and coagulating media. Kinstedt pays particular heed to the importance of sanitation. Other contributors address the art that creates flavor from the science and commercial principles that sustain the cheesemaker. Libraries in dairying communities will find this comprehensive book especially useful, and its extensive bibliographic data will aid students.
"An In-depth, 'User Friendly' Guide to Cheesemaking," Review from Midwest Book Review-
Knowledgeably written by Paul Kindstedt (a professor of the department of Nutrition and Food Sciences of the University of Vermont) in conjunction with The Vermont Cheese Council (a nonprofit organization that supports Vermont cheesemakers), American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses is an in-depth, "user friendly" guide to cheesemaking, from means of ensuring safety and quality in one's cheese and analyzing cheese composition, to marketing plans and business strategies of successful commercial cheesemakers. American Farmstead Cheese does cover some technical scientific concepts, particularly when discussing the science of cheese creation, but the language strives to be as accessible as possible to the lay reader and an index allows for quick and easy reference. Black-and-white photographs illustrate this in-depth resource, which is an absolute "must-have" for anyone involved in or contemplating the cheesemaking business, and a delightful addition to the libraries of cheese connoisseurs.
"For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important."--Steven Jenkins, maitre-fromager, Fairway Markets
"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
It is the best book I have read on the subject.
The best book around for anybody serious about starting a cheese making business. Our copy is now well used and our business has benefited hugely from it.Published 12 months ago by anthony james haycock
This is a great book if you are thinking of starting your own farmstead cheesemaking business, creating cheeses for sale on an artisan scale. Read morePublished 16 months ago by mark
Not for beginners. There are no recipes for cheeses, rather it explains what is going on during all those steps. Read morePublished 20 months ago by Michael
great text for the cheesemaker and amazing for the person that wants to start their own business . Goes a little deeper than most cheesemaking booksPublished 23 months ago by sally george
Good introduction to the science behind cheese making. Good book to help understand how cultures and coagulants work. Highly recommended.Published on April 20, 2013 by David A. Buteyn
the book has good information. It was not I thought it was going to be. But worth purchasing and having as resource bookPublished on April 7, 2013 by Dianea Fay