American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies. Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.You will need at least one, preferably two, buffer solutions manufactured to have precisely known pH values, such as 7.0 and ... The hole used to fill the reference electrode with filling solution should be kept open during pH measurements butanbsp;...
|Title||:||American Farmstead Cheese|
|Author||:||Paul Kindstedt, Vermont Cheese Council|
|Publisher||:||Chelsea Green Publishing - 2005|