Milk: The Beginning of All Cheesemaking. An Excerpt from American Farmstead Cheese
Posted Jul 23 2010 10:56am
Our five delicious cheese books are 25% off until the end of July.
One of these is American Farmstead Cheese, The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt. Paul works with the Vermont Cheese Council, as well as the Vermont Institute for Artisan Cheese, which is housed at UVM. His book is for serious curd nerds, and this excerpt is a great example. In it he gives a crash course in the basics of milk chemistry that you’ll need to know if you want to make good cheese and be able to troubleshoot day in and day out.