AMERICAN FARMSTEAD CHEESE ( Hardbound) - By Paul Kindstedt
Condition: NEW
Review from Booklist
by Mark KnoblauchNot
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 ReviewKnowledgeably
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.
Product Details
- Hardcover: 300 pages
- Publisher: Chelsea Green (May 30, 2005)
- Language: English
- ISBN-10: 1931498776
- ISBN-13: 978-1931498777
-
Product Dimensions:
9.9 x 6.9 x 0.9 inches
- Shipping Weight: 1.6 pounds
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