American Farmstead Cheese: The Complete Guide to Making & Selling Artisan Cheeses. Paul Kindstedt with the Vermont Cheese Council. The essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, techniques. artistry, and business strategies. Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. He combines his love for small-scale cheese production with his scientific expertise to provide a wealth of practical resources. Features include: A fully illustrated guide to basic cheesemaking; Explanations of milk composition, starter cultures, and the chemistry of cheese; Effects of calcium, pH, salt, and moisture; ways to ensure safety and quality; plus Methods for analysing cheese composition. Successful cheesemakers share their marketing plans, business strategies, personal setbacks and successes, and the unique creative spirit of artisan and farmstead cheesemaking. Kindstedt is a professor at the University of Vermont in the dapartment of Nutrition and Food Sciences. He teaches Dairy Chemistry, Fermented Dairy foods, and Cheese and Culture. Hardcover, 7" x 10", 276 pages, black & white photos, charts. To order by phone call TOLL-FREE: 866-596-9982.