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 libraryaguiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foodsait 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 nationwideashippable, 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.oe Popovich is unusual, a man whose name does not conjure up the image of Italian food, especially handmade moz- zarella. And yet, Joe has mastered the art of making pasta filata cheese; every week, his stash of fresh mozzarella disappears at local farmersa#39; markets. ... use frozen curd, and, while they often make a terrific product, it lacks the distinctiveness of mozzarella made from fresh curd.
|Title||:||Atlas of American Artisan Cheese|
|Publisher||:||Chelsea Green Publishing - 2007-06-22|