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American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
| Our Price |
$ 35.20
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| Retail Value |
$ 40.00 |
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| You Save |
$ 4.80 (12%) |
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| Item Number |
260524 |
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Item Description...
American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies.
Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources. |
Item Specifications...
Pages 276
Dimensions: Length: 1" Width: 7.25" Height: 10.25"
Weight: 1.62 lbs.
Binding Hardcover
Release Date May 30, 2005
ISBN 1931498776
EAN 9781931498777
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Availability 5 units.
Availability accurate as of May 26, 2012 09:31.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Lots of reading in this one! Jan 31, 2008 |
| I have purchased 5 cheese making books before buying this one - and it was well worth the wait. We have made the cheeses and now are about to open our small factory. The American Farmstead Cheese book is explaining most of our questions, the how's, the why's. There aren't any recipes however the information is spot on. All I need to know now is how to make a creamy Danish type Feta - any suggestions? | | | | Great overview of business and art Sep 26, 2007 |
| We bought this book to get a better understanding of the business side of making farmstead cheeses. The book is well written and answered questions we hadn't even thought of yet. I recommend it as a must read for any one thinking of going into farmstead or artisan cheese making. | | | | The necessary science Jan 18, 2007 |
| I bought this book as a gift for my brother, who owns a small raw-milk dairy in California & is working on making cheese from his guernseys' milk. He says it is exactly what is needed to understand the process: the chemistry of cheese. | | |  | Very technical, but quite interesting Nov 3, 2006 |
| When this book says it's the complete guide, it's not kidding. It gets into every aspect of making cheese, even the chemical science behind it. I recommend it to anyone who is seriously going into cheese-making. For others, it just might not be an easy read. This is probably a text book in a university. | | | | Not what I expected Jun 7, 2006 |
This book is good for what it is, but not what I expected. I was expecting to buy this book and be able to make cheese, but that's not the case.
It will definitely help the start-up cheesemaker to manage the cheesemaking process, but it does NOT include any recipes. It does not include many specific techniques for particular cheese types. It is also not really geared for very small (home) cheesemakers, but it should be a good book for small commercial cheesemakers. | | | Write your own review about American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
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