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eBook American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses download

by Vermont Cheese Council,Paul Kindstedt

eBook American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses download ISBN: 1931498776
Author: Vermont Cheese Council,Paul Kindstedt
Publisher: Chelsea Green Publishing; 1st US Edition 1st Printing edition (May 30, 2005)
Language: English
Pages: 300
ePub: 1324 kb
Fb2: 1864 kb
Rating: 4.5
Other formats: lrf rtf azw mbr
Category: Cooking
Subcategory: Regional and International

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry. -Steven Jenkins, maitre-fromager, Fairway Markets. This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!"-Terrance Brennan, The Artisanal Group.

American Farmstead Cheese is essential for new and experienced cheesemakers. Author Paul Kindstedt w/ The Vermont Cheese Council. Format Softcover 276 pages. Cheese Making Bundle. American Farmstead Cheese. It's packed with cheese making history, technique, and strategies.

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 o. .

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. 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.

American Farmstead Cheese book. Goodreads helps you keep track of books you want to read. This comprehensive guide to farmstead cheese explains the. Start by marking American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses as Want to Read: Want to Read savin. ant to Read.

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This is the summary of American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kindsedt. Дом из Тёплого Бруса за 7 дней своими руками.

by Vermont Cheese Council and Paul Kindstedt.

Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' .

Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' markets. While Europe has long had a very strong tradition of farmstead cheese-making, it is only in the last decades of the 20th century that farmstead cheese-making began to return to prominence in North America. Paul Kindstedt (2005), American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, Chelsea Green Publishing, pp. 29–32, ISBN 978-1-931498-77-7. Muhlke, Christine (March 30, 2008), "Push Comes to Chèvre", The New York Times.

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of.The book includes: A fully illustrated guide to basic cheesemaking. Discussions on the effects of calcium, pH, salt, and moisture on the process.

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

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

Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont.

Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. 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.

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.

Comments: (7)
Rarranere
Other reviews fall generally into three camps: those who appreciate the authors' efforts to explain both the art and science of cheesemaking to beginners, those who find the book unnecessarily technical, and those who fault it for lacking recipes. I fall into the first camp. With a scientific background, I tolerate a little detail more than seat-of-the pants explanations. Because I never intended to rely on this book alone, the lack of recipes surprised but did not disappoint. To those who complain about technical detail, I would argue that I need most of these details before I can make my best cheese at home. To those who complain of disorganization, I will agree that some topics are treated in more than one place. Plan to read the entire book. I must disagree with those who say that this book is aimed at professionals, if that means large-scale operations. Take a look at "Cheesemaking Practice" by Scott, Wilbey, and Robinson, which addresses both small and large-scale operations. You'll see that the book under review is indeed aimed at the serious home cheesemaker. If you want to dabble and have a little fun, other books will suit you better. Some of you may be gifted with intuition to make cheese good enough to share, but I need this book or something like it. This book doesn't tell me how to make any particular cheese. Rather, it tells me how to make that cheese as good as it can be, reliably, and with the confidence that comes from some understanding of what I am doing.
Coidor
Love this book! Now I need a degree in cheese chemistry to understand it! No really it's great but not if your just looking for a Cliff notes quick read on how to make some cheese quick! I was a little past that point asking questions I was having a hard time finding answers to online so I got this and wow it really covers everything. I don't want to start a cheese business but you could with this.
Era
After reading this book, I was able to look back at some of my "inexplicable" cheesemaking failures and know what went wrong. This book provides an explanation of the science that so many "recipe" books only mention. While I'm still not a great cheesemaker, with the information from this book, I can usually recognize what I need to change in my next make to get it right.

The book goes through the basic steps used in all cheesemaking and discusses the physics, chemistry, and microbiology taking place at each step. It clearly explains what should be happening for an optimal end product and what kinds of things cause problems. It is written at a level that most people should be able to understand (I'm a mechanical engineer so I really like the science stuff...)--unlike the text books on cheesemaking (that I have a hard time following).

As a hobbyist, I would have liked more information geared towards me, but I understand that this book was written for larger scale production than what I do. If you're a hobbyist like me, I'd suggest getting both this book and Mastering Artisan Cheesemaking to get a thorough understanding..
Golkree
This is a great book if you are thinking of starting your own farmstead cheesemaking business, creating cheeses for sale on an artisan scale. You won't find many recipes per se, but rather a guide on how to turn your cows, goats and sheep into a farmstead cheese business with all that fresh milk. Just wish i had a farm......
Heraly
Some may want this as a recipe book. It is NOT. It is, however, the scientific reasoning behind how and why for centuries, cheesemaking was an art passed from cheesemaker to apprentice.

Please read carefully chapters 5 and 10. They will help you immensely.

44 words. Sorry, I'm a nerd; I get to the point.
Soustil
Great educational book I used to get a ACS CCP certification and Passed
Sarin
Amazing amount of information and a very enjoyable read, I was pleasantly surprised! Delivers a well rounded introduction to all aspects of cheese and cheese making, and the very interesting history behind it.
This book is very technical, and as such is directed towards to professional cheesemaker, including such chapters on developing a HACCP plan, pasteurization, and the like. And towards that end, it achieves its goals. But it is not a book well suited for the home, hobbyist cheesemaker - for that there are other fine books.