Atlas of American Artisan Cheese

by Jeffrey P. Roberts, Carlo Petrini (Foreword), Allison Hooper (Foreword)

The first reference of its kind, this fully illustrated atlas of contemporary artisan cheesesand cheesemakers will be the source of many a fabulous food adventure. Organized byregion and state, The Atlas of American Artisan Cheese highlights 345 of the best cheesemakersin the United States today, most of them tiny, family-owned creameries. Each profiledescribes a cheesemaker; its history; its cheeses, whether from cow, sheep, or goat’s milk; availability;location; details on cheese-making processes; and suggestions for the best wine and beerpairings. The Atlas captures America’s genius for local artisan a capacity for adaptation,experimentation, and innovation, while following Old World artisanship and traditional methods.

Genres: Cookbooks, Food

400 pages, Kindle Edition

First published June 22, 2007

About the author

A resident of Montpelier, Vermont, Jeff Roberts is president of Cow Creek Creative Ventures, which is dedicated to developing solutions in the areas of agriculture and food policy, conservation, the environment, and community economic development. He was cofounder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His book The Atlas of American Artisan Cheese (Chelsea Green, 2007) was the first comprehensive survey of small-scale producers. He is a member of Guilde Internationale des Fromagers. He teaches the history and culture of food at the New England Culinary Institute, is a visiting professor at the University of Gastronomic Science, provides consulting services to a wide array of small-scale food producers, and is a frequent speaker in Europe and the United States on artisan food, sustainable agriculture, and the working landscape. His new book, Salted and Cured (Chelsea Green, 2017), examines the history and culture aspects of dry-cured meat from 1630 to the present.

During his career, Jeff was a meteorologist, museum curator and historian, and director of development at the Morris Arboretum in Philadelphia. From 1987–1994, he was associate dean at the University of Pennsylvania School of Veterinary Medicine. From 1995–1998, he was vice president of external affairs at the Vermont Land Trust.

For more than a decade, Jeff was active in Slow Food International and USA, including service as a director and treasurer of the national board. Locally he served as a director of the Central Vermont Community Land Trust, Vermont Arts Council, and Vermont Fresh Network.

Reviews

[Katie]

Great source for getting to know cheese across the country. Lots of information about specific dairies. I totally agree with what the authors say at the beginning. I am loving cheese right now. Not a book I am going to buy. Other than the first 10 pages the information on each farm in the book is subject to change, and they have the information online.

[Jesse]

I didn't realize that this was strictly and "atlas" of cheesemakers. There wasn't much discussion of types, styles, methods, etc. This is basically a list a American cheesemakers. But its a very exhaustive list!

[Michelle]

Awesome book! Pics and editing need some work though. It's a lot of fun to look through. Makes me want to try all those cheeses.

[Ietrio]

This is an index, a phone book, not a book of cheese as I assumed.

[Jen Dent]

awesome resource with abundant pictures of cheese porn and cute family/animal photos.