Books
American Farmstead Cheese
The Complete Guide to Making and Selling Artisan Cheeses
by Paul Kinstead
with the Vermont Cheese Council
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.
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
| Description | Price | Quantity | |
|---|---|---|---|
| "American Farmstead Cheese" | $35.00 |
|
Home Cheesemaking
"Home Cheesemaking" by Ricki Carroll, 3rd Edition
- Includes recipes for 75 homemade cheeses
- Recipes for other dairy products, including creme fraiche, sour cream, yogurt
- 60 recipes for cooking with cheese
- Tips from cheesemakers
| Description | Price | Quantity | |
|---|---|---|---|
| "Home Cheesemaking" by Ricki Carroll | $16.95 |
|
The Cheesemaker's Manual
"The Cheesemaker's Manual" by Margaret Peters-Morris, 4th Edition
This manual was written from material that Margaret accumulated over several years of cheesemaking and exchanging information with other cheesemakers and professionals within the industry. This is one of the most comprehensive books on the market today for farmstead and home cheesemakers. The methods and techniques used incorporate traditional and artisinal flair. Recipes are written in a step-by-step manner enabling the user to follow them with ease and confidence.
The Cheesemaker's Manual provides recipes to make cheese and dairy products from cow, goat and sheep's milk with an emphasis on European style cheeses in both hard and soft cheese categories.
Chapters include:
- Cheese classification
- Milk components
- Milk quality control
- Sanitation for the hobbyist
- Cheesemaking ingredients
- The cheesemaking process
- Acidity testing methods and guidelines
- Equipment for the hobbyist
- Prepared mother culture recipes
- Butter and yogurt recipes
- Fresh cheese recipes
- Soft ripened cheese recipes
- Semi-hard and hard cheese recipes
- Whey cheese recipes
- Industrial cheese recipes
- Troubleshooting guide
- Glossary & Supplier List
| Description | Price | Quantity | |
|---|---|---|---|
| "The Cheesemaker's Manual" | $43.95 |
|
The Home Creamery
"The Home Creamery" by Kathy Farrell-Kingsley
Chapters include:
- Setting up your home creamery
- Cultured dairy products (yogurt, kefir,buttermilk, creme fraiche, sour cream, etc.)
- Soft, unripened cheeses (cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, etc.)
- Recipes from the home creamery
| Description | Price | Quantity | |
|---|---|---|---|
| "The Home Creamery" | $16.95 |
|