American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. This book is packed with cheesemaking history, technique, artistry, and business strategies.
"This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. 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
DESCRIPTION: "American Farmstead Cheese", by Paul Kindstedt w/ The Vermont Cheese Council (276 pages, hardcover).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 production with his scientific expertise to provide a wealth of practical resources.
For those who have made some cheeses and are looking to improve their skills, this is one of the best advanced books we have seen to date. It covers the history of farmstead cheese, milk characteristics, cultures, process, chemistry and aging, with an emphasis on acid production and it's role in the cheesemaking process.
Features include: a fully illustrated guide to basic cheesemaking, explanations of milk composition, starter cultures and the chemistry of cheese, discussions on the effects of calcium, pH, salt and moisture on the process, ways to ensure safety and quality, and methods for analyzing cheese composition.
Also in this book: Successful cheesemakers share their marketing plans, business strategies, personal setback and successes, and the unique creative spirit of artisan and farmstead cheesemaking.
American Farmstead Cheese
the complete guide to making and selling artisan cheese
By: Paul Kindstedt
This book is a 'must have' for anyone who makes cheese, sells cheese or just plain loves cheese.
, is a professor of nutrition and food science at the University of Vermont and is also currently co-director of the Vermont Institute for Artisinal Cheese. He was a later student of Frank Kosikowski at Cornell University.
In this book Dr. Kindstedt has welcomed the help of the Vermont Cheese Council and many others such as Peter Dixon, Cindy Major, and Allison Hooper.
Paul's initial focus in cheese making was of a larger scale industrial nature but as time passed and he began working with small farmstead cheese makers and their unique circumstances he began to see more and more the value in this. This book is a result of that interest. In it he combines a blend of science, the 'old ways', and an increasing interest in the food we eat.
In the first chapter of this book the stage is set with a historical evaluation of several different cheeses, but what I find most interesting is the comparison between the bloomy rind cheeses (Camembert) and the washed rind (Trappist style). Both of these cheeses are examined in a historical as well as scientific perspective in an attempt to understand why two very similar cheeses have developed in such a different manner. This is the first time I have seen this type of comparison and it really brings the modern science of cheese making back to a historical perspective. The analysis goes as far as to compare the early life styles of the farm families of Normandy to those of the Monks working in Monasteries and why that would affect the outcome of the cheese making.
The next 2 chapters deal with the foundation of cheese making ... The quality of the milk itself and the starter cultures as well as ripening cultures. How these components set the stage for the final product is dealt with in depth here.
|Paul then continues with a complete discussion of the '8 Steps' of cheese making. He offers a detailed breakdown of the cheese makers task during various stages of the process as well as details of what is happening to the curd at various stages.
He then follows this up with material on the composition of the young cheese and the various processes that are important in it's aging properly as well as the importance of a proper acid development profile during the making of the cheese.
The book also offers the insight of other cheese makers from Vermont:
Peter Dixon ... gives his perspective on 'The Art of Cheesemaking'. He gives us the 'hands on' information of how real cheese making is done on the 'Farmstead' level ... A practical application of the groundwork Paul has laid out in previous chapters.
Especially helpful in this chapter is the detailed information on the practical use of cultures for small batch cheese making
Allison Hooper ... shares her insight into the business end of making a living as a 'Farmstead Cheese maker'... How the numbers add up in the real world... Vision vs Reality!
Cindy Major ... offers up the details of how they developed 'Vermont Shepard', how the idea was born, how they got started, as well as the mistakes and joys of going this route.