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Books The Atlas of American Artisan Cheese
Jeffrey P. Roberts "Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in The Atlas of American Artisan Cheese." --Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie`s library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure. Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what`s to be had nationwide--shippable, attainable, delectable. Each entry describes a cheese maker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes. The Atlas captures America`s local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference. About the Author Jeff Roberts helped establish the Vermont Institute for Artisan Cheese at the University of Vermont. He is active in Slow Food USA as a national director and co-chaired Artisan Cheeses of America in 2001 and 2003. Roberts lives in Montpelier, Vermont. American Farmstead Cheese The Complete Guide to Making and Selling Artisan Cheeses
Paul Kindstedt; with the Vermont Cheese Council "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
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.
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.
About the Author For those who want to quit their boring jobs and do something that will make their lives meaningful, here`s the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important. -Steven Jenkins, maitre-fromager, Fairway Markets
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Cheese and Culture:A History of Cheese and its place in Western Civilization
by Paul Kindstedt Ph.D
A comprehensive look at the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food. 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. "Given the vast amount that`s been written about cheese down the centuries, the surprising absence of a scholarly work on the history of cheese is all the more remarkable. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek." Kate Arding, co-founder of Culture magazine 
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