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American Farmstead Cheese - The Complete Guide to Making and Selling Artisan Cheeses (Paperback)
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American Farmstead Cheese - The Complete Guide to Making and Selling Artisan Cheeses (Paperback)
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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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