The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheese

Book - 2007
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The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure.

Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.

The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

Publisher: White River Junction, Vt. : Chelsea Green Pub. Company, c2007
ISBN: 9781933392349
1933392347
Characteristics: xxvii, 436 p. : col. ill., col. maps ; 26 cm
Alternative Title: American artisan cheese

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