The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheese
Author: Jeffrey P. Roberts
Publisher: Chelsea Green Publishing
Total Pages: 466
Release: 2007
Genre: Cooking
ISBN: 1933392347
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Download The Atlas of American Artisan Cheese Book in PDF, Epub and Kindle

Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.


The Atlas of American Artisan Cheese
Language: en
Pages: 466

The Atlas of American Artisan Cheese

Authors: Jeffrey P. Roberts
Categories: Cooking
Type: BOOK - Published: 2007 - Publisher: Chelsea Green Publishing

GET EBOOK

Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
Atlas of American Cheese
Language: en
Pages: 436

Atlas of American Cheese

Authors: Jeffrey P. Roberts
Categories:
Type: BOOK - Published: 2010-08 - Publisher:

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This fully illustrated atlas of contemporary artisan cheeses and cheesemakers is the first reference of its kind. Organized by region and state, the atlas highl
Mastering Artisan Cheesemaking
Language: en
Pages: 371

Mastering Artisan Cheesemaking

Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2012-09-19 - Publisher: Chelsea Green Publishing

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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There ar
The Life of Cheese
Language: en
Pages: 321

The Life of Cheese

Authors: Heather Paxson
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Univ of California Press

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""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as
Ending the War on Artisan Cheese
Language: en
Pages: 226

Ending the War on Artisan Cheese

Authors: Catherine Donnelly
Categories: Political Science
Type: BOOK - Published: 2019-11-14 - Publisher: Chelsea Green Publishing

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A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansiv