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Author : Barbara Reed
Publisher : UCANR Publications
ISBN 13 : 1601076924
Total Pages : 158 pages
Book Rating : 4.6/5 (1 download)
Download or read book Farmstead and Artisan Cheeses written by Barbara Reed and published by UCANR Publications. This book was released on 2011 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: A resource for those interested in starting a small-scale creamery.
Author : Paul Kindstedt
Publisher : Chelsea Green Publishing
ISBN 13 : 1931498776
Total Pages : 290 pages
Book Rating : 4.9/5 (314 download)
Download or read book American Farmstead Cheese written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2005 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to cheese making history, technique, artistry, and business strategies.
Author : Gianaclis Caldwell
Publisher : Chelsea Green Publishing
ISBN 13 : 1603585494
Total Pages : 258 pages
Book Rating : 4.6/5 (35 download)
Download or read book The Small-Scale Cheese Business written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2014 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 2010 under the title The farmstead creamery advisor.
Author : Vincent Bronson
Publisher :
ISBN 13 :
Total Pages : 146 pages
Book Rating : 4.7/5 (316 download)
Download or read book Farm Stead Cheese Guide For Novice written by Vincent Bronson and published by . This book was released on 2021-04 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renaissance of farm-based dairy processing can be attractive, but it is imperative that farmers research and plan all aspects of a new enterprise.Starting a value-added dairy enterprise may be an attractive option to dairy producers looking to diversify, increase profitability, or sustain the dairy business for the next generation or additional family members. Cheese is a popular first value-added dairy product to produce due to its high consumer demand and ability to be stored for long periods of time. The renaissance of farm-based dairy processing can be attractive, but it is imperative that farmers research and plan all aspects of a new enterprise. This publication is intended to provide aspiring farmstead and artisan cheese processors with guidance on the areas of planning and decision making required for this type of start-up enterprise.There are no legal or regulatory distinctions of "farmstead" or "artisanal" cheeses. Both categories imply that the cheeses are produced in small batches, primarily by hand, with a focus on the traditions of the cheese maker's art. The American Cheese Society defines "farmstead" as cheeses being made from "milk from the farmer's own herd, or flock, on the farm where the animals are raised". Both farmstead and artisanal cheeses may be made from any type of milk (cow, goat, sheep, or water buffalo) and may include flavorings.According to the USDA Economic Research Service, per capita consumption of cheese has steadily risen since 1970 and in 2015 stood at approximately 35 pounds per person in the United States. U.S. production of cheese has risen similarly: from 8,250 million pounds in 2000 to over 12,150 million pounds in 2016, per information from the USDA National Agricultural Statistics Service. In the Northeast, cheese production topped 1,400 million pounds in 2016. Although specialty cheeses like farmstead and artisan constitute only a small percentage of total cheese production, they represent an increasingly important value-added opportunity for farmers.
Author : Mary Karlin
Publisher : Ten Speed Press
ISBN 13 : 1607740443
Total Pages : 258 pages
Book Rating : 4.6/5 (77 download)
Download or read book Artisan Cheese Making at Home written by Mary Karlin and published by Ten Speed Press. This book was released on 2011-08-23 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Author : Jeffrey P. Roberts
Publisher : Chelsea Green Publishing
ISBN 13 : 1933392347
Total Pages : 466 pages
Book Rating : 4.9/5 (333 download)
Download or read book The Atlas of American Artisan Cheese written by Jeffrey P. Roberts and published by Chelsea Green Publishing. This book was released on 2007 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
Author : Gianaclis Caldwell
Publisher : Chelsea Green Publishing
ISBN 13 : 1603583335
Total Pages : 371 pages
Book Rating : 4.6/5 (35 download)
Download or read book Mastering Artisan Cheesemaking written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2012-09-19 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Author : Angus D. Birditt
Publisher : Pavilion
ISBN 13 : 9781911641353
Total Pages : 96 pages
Book Rating : 4.6/5 (413 download)
Download or read book Our Isles written by Angus D. Birditt and published by Pavilion. This book was released on 2020-03-05 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: From baker, beekeeper and birdwatcher to falconer, farrier and forager, join poet Angus and printmaker Lilly as they explore the British Isles, uncovering and celebrating our crafts and traditions. This collection of poetry and printmaking aims to capture and celebrate the heritage and craftsmanship of the British Isles. The book comprises of thirty poems with accompanying black and white linocut prints. In this book, Angus and Lilly draw attention to traditional, artisan crafts of particular importance as many are in danger of becoming 'extinct' and there is a fear that, without recognition, aspects of our cultural heritage will disappear. This is a timely celebration of rural lifestyle.
Author : Gianaclis Caldwell
Publisher : Chelsea Green Publishing Company
ISBN 13 : 9781603582216
Total Pages : 0 pages
Book Rating : 4.5/5 (822 download)
Download or read book The Farmstead Creamery Advisor written by Gianaclis Caldwell and published by Chelsea Green Publishing Company. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Author : Catherine Donnelly
Publisher : Chelsea Green Publishing
ISBN 13 : 1603587853
Total Pages : 226 pages
Book Rating : 4.6/5 (35 download)
Download or read book Ending the War on Artisan Cheese written by Catherine Donnelly and published by Chelsea Green Publishing. This book was released on 2019-11-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Author : Jean-Claude Le Jaouen
Publisher : Cheesemaker's Journal
ISBN 13 :
Total Pages : 218 pages
Book Rating : 4.:/5 (321 download)
Download or read book The Making of Farmstead Goat Cheeses written by Jean-Claude Le Jaouen and published by Cheesemaker's Journal. This book was released on 1987 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outlines all of the basic principles of farmstead goat cheese production and includes in-depth recipes for a number of cheeses. Provides information on the nature of goat milk and goat milk cheeses and gives an insight into the daily process involved in making a variety of goat cheeses. Also provides information on the quality and characteristics of goat cheese. This book was published in order to provide assistance to all of those who have a professional interest in goat cheese, including the farmstead and specialty goat cheese producer, the dairy officials in charge of regulating the cheese industry, retailers and wholesalers of goat cheeses, chefs and caterers who use goat cheeses in their creations, and others.
Author : Wayne Palmer Rnd
Publisher :
ISBN 13 :
Total Pages : 54 pages
Book Rating : 4.5/5 (927 download)
Download or read book Complete Farm Stead Cheese written by Wayne Palmer Rnd and published by . This book was released on 2021-01-09 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fаrmѕtеаd сhееѕеѕ аrе mоѕt often mаdе on fаmіlу fаrmѕ in small bаtсhеѕ аnd іѕ оftеn ѕоld at local farmers' mаrkеtѕ.Whіlе Europe hаѕ lоng hаd a vеrу ѕtrоng tradition of fаrmѕtеаd сhееѕе-mаkіng, іt is оnlу іn thе last dесаdеѕ of the 20th сеnturу thаt fаrmѕtеаd сhееѕе-mаkіng began to return tо prominence іn Nоrth Amеrіса. In the Unіtеd States, thе tор ѕtаtеѕ fоr fаrmѕtеаd cheesmaking include Vеrmоnt, Cаlіfоrnіа, аnd Wisconsin, аlthоugh fаrmѕtеаd сhееѕе іѕ grоwіng rаріdlу іn оthеr states, like Gеоrgіа, аѕ wеll. Nоrth Carolina іѕ аnоthеr state thаt hаѕ rесеntlу gained ассоlаdеѕ for its fаrmѕtеаd сhееѕеѕ, even creating thе WNC Chееѕе Trаіl. In Europe thеѕе сhееѕеѕ are mоrе commonly known as farmhouse сhееѕеѕ and there are many dіffеrеnt vаrіеtіеѕ available, especially frоm Ireland аnd Germany. Thе ѕmаll scale of рrоduсtіоn allows fоr unіԛuе ѕаlеѕ роіntѕ such аѕ сhееѕе frоm соwѕ rаіѕеd on nоn-gеnеtісаllу mоdіfіеd оrgаnіѕmѕ (GMOs)-containing fееdFarmstead сhееѕе, less соmmоnlу knоwn аѕ farmhouse сhееѕе, is рrоduсеd from the mіlk соllесtеd on the ѕаmе fаrm whеrе thе сhееѕе іѕ рrоduсеd. Unlіkе artisan cheese, which may also іnсludе mіlk рurсhаѕеd аnd transported frоm off-farm sources, fаrmѕtеаd сhееѕе mаkеrѕ оnlу uѕе milk frоm animals thеу rаіѕе.Aссоrdіng tо thе Amеrісаn Chееѕе Sосіеtу, "mіlk uѕеd іn the рrоduсtіоn оf farmstead сhееѕеѕ mау nоt bе obtained frоm any оutѕіdе ѕоurсе".Aѕ a result, thе сhееѕеѕ produced оftеn hаvе unіԛuе flаvоrѕ оwіng tо thе fаrm'ѕ local tеrrоіr. Most farmstead сhееѕе іѕ рrоduсеd frоm cow, gоаt оr sheep mіlk, аlthоugh ѕоmе fаrmѕtеаd сhееѕеѕ аrе рrоduсеd frоm water buffаlо mіlk (mainly Buffаlо mozzarella).
Author : Janet Hurst
Publisher : Voyageur Press
ISBN 13 : 1610601386
Total Pages : 160 pages
Book Rating : 4.6/5 (16 download)
Download or read book Homemade Cheese written by Janet Hurst and published by Voyageur Press. This book was released on 2011-03-03 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.
Author : Anne Saxelby
Publisher : Ten Speed Press
ISBN 13 : 1984857894
Total Pages : 162 pages
Book Rating : 4.9/5 (848 download)
Download or read book The New Rules of Cheese written by Anne Saxelby and published by Ten Speed Press. This book was released on 2020-10-20 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Author : Steve Ehlers
Publisher : Penguin
ISBN 13 : 9781592577149
Total Pages : 348 pages
Book Rating : 4.5/5 (771 download)
Download or read book The Complete Idiot's Guide to Cheeses of the World written by Steve Ehlers and published by Penguin. This book was released on 2008 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. a[ Over the past two decades, the quality, availability and popularity of artisan cheeses has grown a[ Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years a[ 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Author : Paul Kindstedt
Publisher : Chelsea Green Publishing
ISBN 13 : 1603584110
Total Pages : 274 pages
Book Rating : 4.6/5 (35 download)
Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.
Author : Ricki Carroll
Publisher : Storey Publishing
ISBN 13 : 1580174647
Total Pages : 289 pages
Book Rating : 4.5/5 (81 download)
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
