Title
American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses,Used
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transportall 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 compositionYou 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 experienceboth the mistakes and the successesto 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages are in the book? A: This book contains three hundred pages. It provides a detailed exploration of farmstead cheese and its production.
- Q: What is the binding type of this book? A: The binding type is hardcover. This ensures durability and a professional appearance for your collection.
- Q: Who is the author of this book? A: The author is Paul Kindstedt. He is well-regarded in the cheese-making community and offers expert insights.
- Q: What is the size of the book? A: The book measures seven inches in length, one inch in width, and ten inches in height. It is a standard size for hardcover books.
- Q: Is this book suitable for beginners? A: Yes, the book is suitable for beginners. It includes a fully illustrated guide to basic cheesemaking techniques.
- Q: What topics are covered in this book? A: The book covers various topics, including the chemistry of cheese, milk composition, and safe cheesemaking practices.
- Q: Can this book help me start a cheese business? A: Yes, this book provides insights into starting a cheese business. It shares experiences from successful artisan cheesemakers.
- Q: Is there a focus on safety in cheesemaking? A: Yes, safety and quality assurance are emphasized. The book discusses methods for sampling and risk reduction.
- Q: How should I store this book? A: Store the book in a cool, dry place away from direct sunlight. This will help preserve the cover and pages.
- Q: Can I clean the book if it gets dirty? A: Yes, you can clean the book gently. Use a soft, dry cloth to wipe the cover and avoid moisture on the pages.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for return options. Most sellers have a return policy for damaged items.
- Q: Is this book safe for children to read? A: Yes, the book is safe for children to read. It focuses on educational content related to cheesemaking.
- Q: Are there illustrations in the book? A: Yes, the book includes illustrations. These visuals aid in understanding the cheesemaking process.
- Q: What makes this book unique? A: This book is unique due to its comprehensive coverage of both making and selling artisan cheeses. It blends practical guidance with personal stories.
- Q: Are there any notable contributors in the book? A: Yes, notable contributors include artisan cheesemaker Peter Dixon and Alison Hooper, co-founder of Vermont Butter & Cheese Company.