American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
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 cheese maker. Libraries in dairying communities will find this comprehensive book especially useful, and extensive bibliographic data aid students.Mark KnoblauchCopyright © American Library Association. All rights reserved