Ebook American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt
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American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt
Ebook American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt
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Review
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 cheesemaker. Libraries in dairying communities will find this comprehensive book especially useful, and its extensive bibliographic data will aid students. (Mark Knoblauch)"An In-depth, 'User Friendly' Guide to Cheesemaking," Review from Midwest Book Review-Knowledgeably written by Paul Kindstedt (a professor of the department of Nutrition and Food Sciences of the University of Vermont) in conjunction with The Vermont Cheese Council (a nonprofit organization that supports Vermont cheesemakers), American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses is an in-depth, "user friendly" guide to cheesemaking, from means of ensuring safety and quality in one's cheese and analyzing cheese composition, to marketing plans and business strategies of successful commercial cheesemakers. American Farmstead Cheese does cover some technical scientific concepts, particularly when discussing the science of cheese creation, but the language strives to be as accessible as possible to the lay reader and an index allows for quick and easy reference. Black-and-white photographs illustrate this in-depth resource, which is an absolute "must-have" for anyone involved in or contemplating the cheesemaking business, and a delightful addition to the libraries of cheese connoisseurs. "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"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
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About the Author
Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.
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Product details
Paperback: 300 pages
Publisher: Chelsea Green Publishing (May 30, 2005)
Language: English
ISBN-10: 1603587330
ISBN-13: 978-1603587334
Product Dimensions:
7 x 0.5 x 10 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#316,971 in Books (See Top 100 in Books)
Other reviews fall generally into three camps: those who appreciate the authors' efforts to explain both the art and science of cheesemaking to beginners, those who find the book unnecessarily technical, and those who fault it for lacking recipes. I fall into the first camp. With a scientific background, I tolerate a little detail more than seat-of-the pants explanations. Because I never intended to rely on this book alone, the lack of recipes surprised but did not disappoint. To those who complain about technical detail, I would argue that I need most of these details before I can make my best cheese at home. To those who complain of disorganization, I will agree that some topics are treated in more than one place. Plan to read the entire book. I must disagree with those who say that this book is aimed at professionals, if that means large-scale operations. Take a look at "Cheesemaking Practice" by Scott, Wilbey, and Robinson, which addresses both small and large-scale operations. You'll see that the book under review is indeed aimed at the serious home cheesemaker. If you want to dabble and have a little fun, other books will suit you better. Some of you may be gifted with intuition to make cheese good enough to share, but I need this book or something like it. This book doesn't tell me how to make any particular cheese. Rather, it tells me how to make that cheese as good as it can be, reliably, and with the confidence that comes from some understanding of what I am doing.
Love this book! Now I need a degree in cheese chemistry to understand it! No really it's great but not if your just looking for a Cliff notes quick read on how to make some cheese quick! I was a little past that point asking questions I was having a hard time finding answers to online so I got this and wow it really covers everything. I don't want to start a cheese business but you could with this.
After reading this book, I was able to look back at some of my "inexplicable" cheesemaking failures and know what went wrong. This book provides an explanation of the science that so many "recipe" books only mention. While I'm still not a great cheesemaker, with the information from this book, I can usually recognize what I need to change in my next make to get it right.The book goes through the basic steps used in all cheesemaking and discusses the physics, chemistry, and microbiology taking place at each step. It clearly explains what should be happening for an optimal end product and what kinds of things cause problems. It is written at a level that most people should be able to understand (I'm a mechanical engineer so I really like the science stuff...)--unlike the text books on cheesemaking (that I have a hard time following).As a hobbyist, I would have liked more information geared towards me, but I understand that this book was written for larger scale production than what I do. If you're a hobbyist like me, I'd suggest getting both this book and Mastering Artisan Cheesemaking to get a thorough understanding..
Great educational book I used to get a ACS CCP certification and Passed
This is a great book if you are thinking of starting your own farmstead cheesemaking business, creating cheeses for sale on an artisan scale. You won't find many recipes per se, but rather a guide on how to turn your cows, goats and sheep into a farmstead cheese business with all that fresh milk. Just wish i had a farm......
Some may want this as a recipe book. It is NOT. It is, however, the scientific reasoning behind how and why for centuries, cheesemaking was an art passed from cheesemaker to apprentice.Please read carefully chapters 5 and 10. They will help you immensely.44 words. Sorry, I'm a nerd; I get to the point.
Amazing amount of information and a very enjoyable read, I was pleasantly surprised! Delivers a well rounded introduction to all aspects of cheese and cheese making, and the very interesting history behind it.
This book is very technical, and as such is directed towards to professional cheesemaker, including such chapters on developing a HACCP plan, pasteurization, and the like. And towards that end, it achieves its goals. But it is not a book well suited for the home, hobbyist cheesemaker - for that there are other fine books.
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