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The Farmstead Creamery Advisor: An Excerpt

The Farmstead Creamery Advisor: An Excerpt

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Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

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Published by: Chelsea Green Publishing on May 05, 2010
Copyright:Traditional Copyright: All rights reserved

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11/14/2012

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·1·
 What’s So Specialabout Farmstead Cheese?
T
heUnitedStatesisexperiencingaood-qualityrenaissance.Anincreaseinthenumberoarmers’marketsand“eatlocal”campaigns,agrowingaware-nessooodquality,andadesiretoappreciatethestorybehindtheproductareallinuencingthewayAmericansarebuyingandconsumingood.Whilewearestilllargelyanationoast-oodaddictsandall-you-can-eatbuetafcionados,moreandmorepeopletodayarestartingtocarelessaboutthesizeotheservingthanaboutthequalityandstoryoitsingredients.Thisawakeningisnotlimitedtothosewhocanaordtheluxuryofneroods.Itextends—andindeedorigi-nates—romabasicneedtoreconnectwithhealth,history,andtheawarenessonutritionsroleinourveryexistence.
The History o Cheesemaking in the United States
BernardNantet,inhisbook
Cheeses of the World,
maintainsthattheUnitedStates,unlikeEurope,doesnothaveastrongtraditionoartisancheesemaking.Itcouldbearguedthatitisthislackoanembeddedculinary-culturalbackground,inpart,thatallowedtheunetteredmechanizationthatallbutextinguishedthemanuactureohandcratedartisancheesesintheU.S.bythemid-1900s.Thecurrentrevival,whichbeganinearnestinthelate1970s,occurredthankstoacombinationoactorsthatincreasedtheAmericanpublic’sappreciationnotonlyooodbutalsoothewayoliethatthearmer-cheesemakerleads.
Rise and Fall
 Althoughgoats,sheep,andcowstraveledtotheAntilles(Caribbeanislands)withChristopherColumbusinthelate1400s,itwasn’tuntiltheearly1600sthatmilkcows,andalongwiththemcheesemaking,arrivedatEuropeansettlementsontheshoresowhatisnowtheUnitedStatesoAmerica.CheeseswerepartotheprovisionsstockedonboardshipstravelingtotheAmericas,andaswithalloodspackedorthedifcultvoyages,cheesewasasustenanceood,notaluxury.
 
2 THINGS TO CONSIDER BEFORE TAKING THE LEAP
Cheese,bothonboardtheshipsandinthenewsettlements,wassimplythebest waytopreserveexcessmilkandextendtheavailabilityoavaluableood.EuropeanimmigrantsadaptedtothehardshipsolieintheNewWorldwhilecontinuingtopracticetheoodtraditionsotheirnativecultures.Overtimeandthroughcontinuedwavesoimmigration,cheeseproducedinAmericagradu-allybegantoreectregionalinuences:Inthenortheastpartothecountry,anEnglishinuencecreatedanearlyCheddarindustry;inWisconsin,SwissandDanishtraditionsincludedGoudaandalpinestyles;andinCaliorniaandthe West,SpanishandFrenchculturesinuencedthekindsocheesesmadethere,includingthedevelopmentoanAmericanoriginal,MontereyJackcheese.Bythemid-1800smostruralamilieshadamilkcoworgoatsordairy,meat,andby-products.Cheesewasproducedonthearmorathome,andcheesemaking wasanormalpartoahomemaker’srepertoire.Theseedsochange,oralloagricultureandeating,camewiththeAmericanIndustrialRevolutioninthe1850s.Mechanizationincreasedtheabilityoarmerstogrowmoreeed,raisemoreanimals,andsubsequentlyharvestever-increasingquantitiesomilk.Forthecheesemaker,equipmentcouldbemanuacturedtoprocesslargervolumesomilkintocheesetoeedagrowingpopulation.Inthe1840saWisconsinmannamedJamesPicketisbelievedtohavebeenthefrstarmertomakecheeseromthemilkonotonlyhisownanimals,butaneighbor’scowsaswell.Thisnewconceptindairyingwastakenastepurtherin1851whenthefrst“modern”cheeseactorywasbuiltbyJesseWilliamsinOneida,NewYork.Williams’sactoryisbelievedtohavebeenthefrstcheeseplanttopoolmilkrommultiplearmersandcompletetheentireprocessocheesemakinginacommercialacility.Otheractoriesquicklysprangup
Family cow being milked, early twentieth century.

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