American Farmstead Cheese - Paul Kindstedt,  Vermont Cheese Council

American Farmstead Cheese

The Complete Guide to Making and Selling Artisan Cheeses
Buch | Softcover
300 Seiten
2005
Chelsea Green Publishing Co (Verlag)
978-1-60358-733-4 (ISBN)
39,75 inkl. MwSt
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.

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.

1. Rhyme and Reason of Cheese Diversity: The Old World Origins

2. Cheesemaking in the New World: The American Experience

3. Milk: The Beginning of All Cheesemaking

4. Starter Culture: The Heart of Cheesemaking

5. Eight Basic Steps of Cheesemaking

6. Chemical Composition: How It Shapes Cheese Identity and Quality

7. Ensuring Safety and Quality I: Hazard Analysis Critical Control Point and the Cheesemaking Process

8. Ensuring Safety and Quality II: Controlling the Initial Chemical Composition

9. Pasteurization Dilemma

10. Art of Cheesemaking

11. Business of Farmstead Cheesemaking

12. Putting It All Together: The Vermont Shepherd Story

Erscheinungsdatum
Zusatzinfo Index; Bibliography; Graphs; Charts; Illustrations, black and white
Verlagsort White River Junction
Sprache englisch
Maße 178 x 254 mm
Gewicht 590 g
Themenwelt Sachbuch/Ratgeber Essen / Trinken Länderküchen
Sachbuch/Ratgeber Essen / Trinken Themenkochbücher
Weitere Fachgebiete Land- / Forstwirtschaft / Fischerei
ISBN-10 1-60358-733-0 / 1603587330
ISBN-13 978-1-60358-733-4 / 9781603587334
Zustand Neuware
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