The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt with the Vermont Cheese Council. Join the modern renaissance in artisan and farmstead cheesemaking! This book is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry and business strategies. Features include: A fully illustrated guide to basic cheesemaking; Explanations of milk composition, starter cultures, and the chemistry of cheese; Effects of calcium, pH, salt and moisture; Ways to ensure safety and quality; Methods for analyzing cheese composition. Successful cheesemakers share their marketing plans, business strategies, personal setbacks and successes, and the unique creative spirit of artisan and farmstead cheesemaking. Author Paul Kindstedt is professor in nutrition and food sciences, teaching dairy chemistry, fermented dairy food, and cheese and culture in Vermont. Hardbound, indexed, 276 pages.