(1)
Cheese is a delicacy that has been aged and eaten for centuries in cultures across the globe; its rich and various roots have caused this single food to assume many subtle differences in color, texture, and taste. People fall in love with indigenous cheeses while traveling or, more frequently, sample them in gourmet shops or supermarkets at home. There has also recently been a revival of interest in both traditional methods of cheese-making and the nurturing of rare breeds of cattle, further increasing the number of cheeses to discover. All this makes selecting cheese a formidable task. The Complete Guide to Cheese will ease cheese lovers through this difficult process by providing all of the information that is necessary in making a wise choice.
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.
(1)
