American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses

Front Cover
Chelsea Green Publishing, 2005 - Cooking - 276 pages
2 Reviews

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.


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American Farmstead Cheese

User Review  - soapkitty -

This is THE book for the dairy that wants to make cheese. The beginning is a wonderful history of cheese taking the reader to a better understanding of cheese creation. It is now required reading for anyone new in the milk parlor! Read full review

American Farmstead Cheese

User Review  - heavensvoyager -

This book covers the chemisty composition and management of the process of making cheese. It is invaluable for troubleshooting purposesjust remember NO RECIPES! If recipes are what you need there are ... Read full review


The American Experience
The Beginning of All Cheesemaking
The Heart of Cheesemaking
The Eight Basic Steps of Cheesemaking
How It Shapes Cheese Identity
Hazard Analysis Critical Control
Controlling the Initial Chemical
The Pasteurization Dilemma
The Art of Cheesemaking
The Business of Farmstead Cheesemaking
The Vermont Shepherd Story
Further Reading

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About the author (2005)

Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as the book Cheese and Culture: A History of Cheese and its Place in Western Civilization. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.

The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape.

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