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Product Description
From Booklist
Not so very long ago the term "American cheese" meant a bland product good for little except melting atop a hamburger patty. Thanks to the efforts of a host of cheese makers around the country, American cheese has begun developing a range of tastes and textures to rival the great cheeses of Europe. To guide those who wish to participate in this burgeoning industry, Kindstedt has developed a manual that covers in detail the scientific and technical bases for turning milk into cheese, describing each of the eight steps of the process. Even the nonprofessional can profit from Kindstedt's discussion of the chemical principles that underlie cheese making, the variations in the final product that are affected by temperature, acidity, salt, and coagulating media. Kinstedt pays particular heed to the importance of sanitation. Other contributors address the art that creates flavor from the science and commercial principles that sustain the cheese maker. Libraries in dairying communities will find this comprehensive book especially useful, and extensive bibliographic data aid students. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Product Description
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.
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55% buy the item featured on this page: American Farmstead Cheese: The Complete Guide to Making and Selling Artisan CheesesCDN$ 31.50 |
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22% buy Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen CDN$ 17.61 |
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15% buy Home Cheesemaking: Recipes for 75 Delicious Cheeses CDN$ 16.75 |
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4% buy Making Cheese, Butter, and Yogurt: (A Storey Country Wisdom Bulletin: A-283)CDN$ 5.50 |
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