Item description for American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kindsedt...
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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Est. Packaging Dimensions: Length: 1" Width: 7.25" Height: 10.25" Weight: 1.7 lbs.
Release Date May 30, 2005
Publisher Chelsea Green
ISBN 1931498776 ISBN13 9781931498777
Availability 2 units. Availability accurate as of Oct 28, 2016 02:31.
Usually ships within one to two business days from Bridgewater NJ.
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More About Paul Kindsedt
Paul Kindstedt, Ph.D., 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.
Reviews - What do customers think about American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses?
Lots of reading in this one! Jan 31, 2008
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 Sep 26, 2007
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 Jan 18, 2007
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 Nov 3, 2006
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 Jun 7, 2006
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.