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Inhaltsangabe
American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies.
Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.
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Über die Autorinnen und Autoren
Paul Kindstedt is a professor at the University of Vermont in the department of Nutrition and Food Sciences. He teaches Dairy Chemistry, Fermented Dairy Foods, and Cheese and Culture.
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 the book Cheese and Culture: A History of Cheese and its Place in Western Civilization. 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.
The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape.
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American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing Co, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: Good. 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. Bestandsnummer des Verkäufers 00108928932
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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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Anbieter: Sugarhouse Book Works, LLC, Salt Lake City, UT, USA
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hardcover. Zustand: Very Good. As pictured. Very light edge wear. No marks throughout. Carefully packed and promptly shipped. Bestandsnummer des Verkäufers B19S406426
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American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing Co, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
Gebraucht
Hardcover
Anbieter: World of Books Inc, Montgomery, IL, USA
Verkäuferbewertung 4 von 5 Sternen
Hardback. Zustand: Good. 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. Bestandsnummer des Verkäufers CIN1931498776G
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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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Hardcover. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G1931498776I5N00
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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
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Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G1931498776I4N00
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American Farmstead Cheese : The Complete Guide to Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 11460441-6
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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
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Beispielbild für diese ISBN
American Farmstead Cheese : The Complete Guide to Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
Gebraucht
Hardcover
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 10602707-6
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Beispielbild für diese ISBN
American Farmstead Cheese : The Complete Guide to Making and Selling Artisan Cheeses
Verlag:
Chelsea Green Publishing, 2005
ISBN 10: 1931498776
ISBN 13: 9781931498777
Gebraucht
Hardcover
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 11460441-6
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EUR 18,47
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Anzahl: 1 verfügbar