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 | This book, with its rich array of full color illustrations provides detailed portraits of some 200 of the most famous cheeses from 37 countries, illustrating and describing each according to type, production method, and appearance. It also takes the reader on a journey that explores, from antiquity until today, how the varieties of cheese developed and diversified. List Price: $ Price: $35.00   |
 | 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. List Price: $ Price: $28.00 |
 | Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means manufactured. At supermarkets and gourmet shops across the country, handcrafted domestic cheeses have taken the place of factory-processed and imported brands. Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of speciality cheesemakers could be found in America. Today, there are more than 200. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. This book celebrates the cheese-making renaissance, fueled by this explosion of interest. The New American Cheese takes an in-depth look at the art and craft of cheesemaking and includes a history of cheese in this country. More than 50 of America's top cheesemakers are profiled. Includes over 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store and taste cheese; a directory of sources; and an extensive glossary make this book an indispensable guide for amateur cheese lovers and experienced epicures alike. List Price: $ Price: $24.50 |
 | The most complete, inviting, and beautiful book to explore the glories of cheese, from selecting them to pairing them with wine and making a sophisticated cheese course. Illustrated with full-color photographs, the authors will inspire readers to enjoy each cheese to the fullest, including what to look for when buying them; they suggests appropriate foods to serve with them; and they tell how to create exciting wine-and-cheese pairings and memorable, stand-alone cheese courses. List Price: $ Price: $23.80 |
 | The Atlas Of American Artisan Cheese List Price: $ Price: $21.00 |