Hardcover; Published 5/6/2005; 300 Pages; ISBN 9781931498777
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Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
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.
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