Summary: Culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for...
Format: text
Publisher / Publication Date: Cheese Toast Inc. 2008
Copies Available at Woodmere
11 available in Magazines - previous years, Call number: 2022-01/02Call number: 2022-03/04
Call number: 2022-05/06
Call number: 2022-07/08
Call number: 2022-09/10
Call number: 2022/23-12/01
Call number: 2023-02/03
Call number: 2023-04/05
Call number: 2023-06/08
Call number: 2023-09/10
Call number: 2023-11/12
1 available in Magazine, Call number: 2024-03/05
Caldwell, Gianaclis
Summary: In The Farmstead Creamery Advisor, respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. Drawing from her own and other cheesemakers' experiences,...
Format: text
Publisher / Publication Date: Chelsea Green Publishing 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 636.2 CALBerkowitz, Joe
Summary: The author of Away with Words embarks on a grand cheese adventure around the world, in this hilarious and insightful deep-dive into the cultural and culinary phenomenon of cheese.
Format: text
Publisher / Publication Date: Harper Perennial 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 637.3 BERCaldwell, Gianaclis
Contents: What's so special about farmstead cheese? -- Making it official -- Sizing up the market -- Your business plan and company structure -- Production costs and issues -- Creative financing -- Infrastructure and efficiency -- The milking parlor and milkhouse -- Cheese central: the make room -- Aging rooms, cellars, and caves -- Accessory rooms -- Safety: why "it hasn't killed anyone yet" isn't good...
Format: text
Publisher / Publication Date: Chelsea Green Pub. 2010