ISBN 10: 1931498776 / ISBN 13: 9781931498777
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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: American Farmstead Cheese brings the science and history of farm cheeses from Europe and early America to the modern renaissance in artisan and farmstead cheesemaking. This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport'all of which still contribute to the uniqueness of farm cheeses today. 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 ? Methods for analyzing the resulting composition. Bookseller Inventory #

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This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
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.

About the Author:

Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council.  He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.

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Paul Kindstedt, Vermont Cheese Council
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ISBN 10: 1931498776 ISBN 13: 9781931498777
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Paul Kindstedt
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Book Description Chelsea Green Publishing Co, White River Junction, VT, 2005. Hardback. Book Condition: Fine. 1st edition. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses by Paul Kindstedt. Published by Chelsea Green Publishing Co, White River Junction, VT, May 2005. 1st Stated Paperback Edition. Hardbound, no DJ. Size 4to (up to 12'' tall). Condition: Fine. 276 Pgs. ISBN 1931498776. LCCN 2005002139. The essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry and business strategies. Features include: 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. Successful cheesemakers share their marketing plans, business strategies, personal setbacks and successes, and the unique creative spirit of artisan and farmstead cheesemaking. Illustrated with drawings, charts & black & white photos. Description text copyright 2014 BooksForComfort. Item ID 29415. book. Bookseller Inventory # 29415

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Book Description Chelsea Green , 2005, 2005. Book Condition: as new. hbk 276pp no dj as issued decorated laminated boards prev owner's name on front pastedown otherwise excellent clean tight unmarked as new. Bookseller Inventory # CulA202

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Kindstedt, Paul; Vermont Cheese Council
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Book Description Chelsea Green Publishing, 2005. Hardcover. Book Condition: Very Good. 1st Edition. The Text Is Clean With No Remarks Or Highlights. 276 Pages With The Index. In Very Good Condition. Hardcover.We can ship from the USA and Canada. Bookseller Inventory # 039795

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