American Farmstead Cheese

American Farmstead Cheese

The Complete Guide to Making and Selling Artisan Cheeses

Book - 2005
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Chelsea Green Publishing

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.

Book News
Illustrated throughout with b&w photos, this volume describes the eight basic steps of small-scale cheesemaking. Kindstedt begins by tracing the origins of diverse cheese varieties in Europe and discussing their renaissance in the US in recent decades. He then addresses such topics as milk composition, starter cultures, and pasteurization. The final two chapters are devoted to business issues such as marketing and distribution. Kindstedt teaches courses on cheesemaking at the U. of Vermont. Annotation ©2006 Book News, Inc., Portland, OR (

Blackwell North Amer
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.

Publisher: White River Junction, Vt. : Chelsea Green Pub., c2005
ISBN: 9781931498777
Branch Call Number: 637.3 KIN
Characteristics: 276 p. :,ill. ;,26 cm.
Additional Contributors: Vermont Cheese Council


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