Paul Kindstedt. In addition to including a fully illustrated guide to basic cheesemaking, this hardcover book looks at cheeses in terms of historical animal husbandry, pastures, climate, and preservation. Kindstedt, a University of Vermont food science professor, discusses the composition of milk and the chemistry of cheese, including the effects of calcium, pH, salt, and moisture. Includes profiles of artisan cheesemakers and sheep dairy farmers. From Chelsea Green, 300 pages, 2005.
From Chelsea Green