American Farmstead Cheese
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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
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Review
Review from Booklist
by Mark Knoblauch
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 extensive bibliographic data aid students.
An in-depth, "user friendly" guide to cheesemaking
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.
by Mark Knoblauch
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 extensive bibliographic data aid students.
An in-depth, "user friendly" guide to cheesemaking
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.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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pasteurization dilemma, farmstead cheesemakers, draining hoop, farmstead cheesemaking, curd slabs, curd knitting, nonenzymatic phase, final cheese, rancid defects, cheesemaking season, whey expulsion, curd particles, active starter culture, curd temperature, casein matrix, bulk starter, curd fusion, resulting coagulum, milkfat globule membrane, rinded cheeses, cheese composition, fast vat, resulting cheese, starter bacteria, cheese surface Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, New England, United States, Vermont Shepherd, East Anglia, Brown Swiss, Journal of Food Protection, Peter Dixon, American Cheese Society, Week June, Vermont History, Rhode Island, West Indies, Champlain Valley, Cheese Company, Jacky Mege, Massachusetts Bay Colony, Good Manufacturing Practices, Church of England, Great Falls, Putney School, Communicable Disease Report, Microbiological Safety of Cheese Made, Kegan Paul, New Hampshire Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
pasteurization dilemma, farmstead cheesemakers, draining hoop, farmstead cheesemaking, curd slabs, curd knitting, nonenzymatic phase, final cheese, rancid defects, cheesemaking season, whey expulsion, curd particles, active starter culture, curd temperature, casein matrix, bulk starter, curd fusion, resulting coagulum, milkfat globule membrane, rinded cheeses, cheese composition, fast vat, resulting cheese, starter bacteria, cheese surface Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, New England, United States, Vermont Shepherd, East Anglia, Brown Swiss, Journal of Food Protection, Peter Dixon, American Cheese Society, Week June, Vermont History, Rhode Island, West Indies, Champlain Valley, Cheese Company, Jacky Mege, Massachusetts Bay Colony, Good Manufacturing Practices, Church of England, Great Falls, Putney School, Communicable Disease Report, Microbiological Safety of Cheese Made, Kegan Paul, New Hampshire Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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