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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses Hardcover – May 30, 2005

4.6 out of 5 stars 29 customer reviews

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Editorial Reviews

From Booklist

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 cheese maker. Libraries in dairying communities will find this comprehensive book especially useful, and extensive bibliographic data aid students. Mark Knoblauch
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Review

Booklist-

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.

(Mark Knoblauch)

"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

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Product Details

  • Hardcover: 300 pages
  • Publisher: Chelsea Green Publishing (May 30, 2005)
  • Language: English
  • ISBN-10: 1931498776
  • ISBN-13: 978-1931498777
  • Product Dimensions: 7 x 1 x 10 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #258,695 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By John Kramer on June 7, 2006
Format: Hardcover Verified Purchase
This book is good for what it is, but not what I expected. I was expecting to buy this book and be able to make cheese, but that's not the case.

It will definitely help the start-up cheesemaker to manage the cheesemaking process, but it does NOT include any recipes. It does not include many specific techniques for particular cheese types. It is also not really geared for very small (home) cheesemakers, but it should be a good book for small commercial cheesemakers.
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Format: Hardcover
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.
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Format: Hardcover
When this book says it's the complete guide, it's not kidding. It gets into every aspect of making cheese, even the chemical science behind it. I recommend it to anyone who is seriously going into cheese-making. For others, it just might not be an easy read. This is probably a text book in a university.
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Format: Hardcover
This book is a great asset for start-up cheesemakers. I am from Aremnia and I own small new cheesemaking business. Thanks to this book many things got clear for me and my business.

Good combinition of art and science.
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Format: Hardcover Verified Purchase
We bought this book to get a better understanding of the business side of making farmstead cheeses. The book is well written and answered questions we hadn't even thought of yet. I recommend it as a must read for any one thinking of going into farmstead or artisan cheese making.
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Format: Hardcover
This book is a very useful reference for the home cheesemaker for all stages from set up, fine tuning your recipes, troubleshooting problems, and insights into the business side, if you want to go that way. It contains enough chemistry and biology to allow you to adjust the your cheese recipes according to the individual batch parameters.
The discussion on Pasteurization is very helpful for understanding the raw milk dilemma, and the story of the problems the author encountered establishing his own business is inspiring.
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Format: Hardcover
This is an informative book about the history of cheese, how cheese is made at a molecular level, and starting a cheese company. What it doesn't give you is basic cheese recipies for the novice. I bit more involved than I wanted. Interesting reading, but now I STILL need another book to take me through a BASIC recipe and a list of equipment I can use that can be found in the regular home kitchen. I am making a couple of pounds of mozerella, not a large vat of Brie!
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Format: Hardcover Verified Purchase
I bought this book as a gift for my brother, who owns a small raw-milk dairy in California & is working on making cheese from his guernseys' milk. He says it is exactly what is needed to understand the process: the chemistry of cheese.
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