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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses | 
 enlarge | Author: Paul Kindsedt
Publisher: Chelsea Green
Category: Book
List Price: $40.00
Buy New: $24.99
You Save: $15.01 (38%)
New (25) Used (6) from $24.99
Avg. Customer Rating:  8 reviews
Sales Rank: 43612
Media: Hardcover
Number Of Items: 1
Pages: 300
Shipping Weight (lbs): 1.6
Dimensions (in): 9.9 x 6.9 x 0.9
ISBN: 1931498776
Dewey Decimal Number: 637.3
EAN: 9781931498777
ASIN: 1931498776
Publication Date: May 30, 2005
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: HELP FORGOTTEN CATS AND DOGS! Brand new, still in wrap. Wrap is split but still brand new. One old price sticker on cover. All items ship within 24 hours or next business day, waterproofed with free tracking, email confirmation and bubble cushioning. (Not a library, rental or remainder item). A PORTION OF OR ALL PROFITS DONATED TO BRIGHTHAVEN, AN ANIMAL HOSPICE IN NORTHERN CALIFORNIA THAT CARES FOR SENIOR PETS. Items not meeting expectations may be returned for a full refund at our discretion. Thanks for helping care for all animals, old and young.
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Product Description
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 cheesemakingDiscussions on the effects of calcium, pH, salt, and moisture on the processWays to ensure safety and quality through sampling and risk reductionMethods for analyzing the resulting composition
... 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. 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.
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| Customer Reviews: Read 3 more reviews...
 Lots of reading in this one! January 31, 2008
2 out of 2 found this review helpful
I have purchased 5 cheese making books before buying this one - and it was well worth the wait. We have made the cheeses and now are about to open our small factory. The American Farmstead Cheese book is explaining most of our questions, the how's, the why's. There aren't any recipes however the information is spot on. All I need to know now is how to make a creamy Danish type Feta - any suggestions?
Great overview of business and art September 26, 2007
3 out of 3 found this review helpful
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.
The necessary science January 18, 2007
4 out of 4 found this review helpful
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.
 Very technical, but quite interesting November 3, 2006
7 out of 7 found this review helpful
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.
Not what I expected June 7, 2006
44 out of 46 found this review helpful
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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