By Paul Kindsedt
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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 cheesemakingDiscussions on the effects of calcium, pH, salt, and moisture on the processWays to ensure safety and quality through sampling and risk reductionMethods for analyzing the resulting composition
... 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. For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.