American Farmstead Cheese
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American Farmstead Cheese
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Author : Paul Kindstedt
language : en
Publisher: Chelsea Green Publishing
Release Date : 2005
American Farmstead Cheese written by Paul Kindstedt and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
A guide to cheese making history, technique, artistry, and business strategies.
The Atlas Of American Artisan Cheese
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Author : Jeffrey P. Roberts
language : en
Publisher: Chelsea Green Publishing
Release Date : 2007
The Atlas Of American Artisan Cheese written by Jeffrey P. Roberts and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cheese categories.
Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
The Small Scale Cheese Business
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Author : Gianaclis Caldwell
language : en
Publisher: Chelsea Green Publishing
Release Date : 2014
The Small Scale Cheese Business written by Gianaclis Caldwell and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Business & Economics categories.
Originally published in 2010 under the title The farmstead creamery advisor.
The Life Of Cheese
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Author : Heather Paxson
language : en
Publisher: Univ of California Press
Release Date : 2013
The Life Of Cheese written by Heather Paxson and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Social Science categories.
The politics of food, land, and labor are examined through this anthropological study of American artisanal cheesemaking.
Farmstead And Artisan Cheeses
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Author : Barbara Reed
language : en
Publisher: UCANR Publications
Release Date : 2011
Farmstead And Artisan Cheeses written by Barbara Reed and has been published by UCANR Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Technology & Engineering categories.
A resource for those interested in starting a small-scale creamery.
Ending The War On Artisan Cheese
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Author : Catherine Donnelly
language : en
Publisher: Chelsea Green Publishing
Release Date : 2019-11-14
Ending The War On Artisan Cheese written by Catherine Donnelly and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-14 with Political Science categories.
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Atlas Of American Cheese
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Author : Jeffrey P. Roberts
language : en
Publisher:
Release Date : 2010-08
Atlas Of American Cheese written by Jeffrey P. Roberts and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-08 with categories.
This fully illustrated atlas of contemporary artisan cheeses and cheesemakers is the first reference of its kind. Organized by region and state, the atlas highlights 345 of the best cheesemakers in the U.S. today, most of them tiny, family-owned creameries. Each profile describes a cheesemaker; its history; its cheeses, whether from cow, sheep, or goat¿s milk; availability; location; details on cheesemaking processes; and suggestions for the best wine and beer pairings. The atlas captures America¿s genius for local artisan cheese: a capacity for adaptation, experimentation, and innovation, while following Old World artisanship and traditional methods. Author Roberts helped establish the Vermont Inst. for Artisan Cheese at the Univ. of VT.
Cheese And Culture
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Author : Paul Kindstedt
language : en
Publisher: Chelsea Green Publishing
Release Date : 2012-04-01
Cheese And Culture written by Paul Kindstedt and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-01 with Cooking categories.
Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
The Complete Idiot S Guide To Cheeses Of The World
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Author : Jeanette Hurt
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2008-04-01
The Complete Idiot S Guide To Cheeses Of The World written by Jeanette Hurt and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-01 with Cooking categories.
Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. * Over the past two decades, the quality, availability and popularity of artisan cheeses has grown * Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years * 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Mastering Artisan Cheesemaking
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Author : Gianaclis Caldwell
language : en
Publisher: Chelsea Green Publishing
Release Date : 2012-09-19
Mastering Artisan Cheesemaking written by Gianaclis Caldwell and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-19 with Cooking categories.
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.