The cheeses of Vermont : a gourmet guide to Vermont's artisanal cheesemakers / Henry Tewksbury ; photographs by Kim Grant.

Format:

Book

Author/Creator:

Tewksbury, Henry, 1923-2003.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cheese--Vermont.

Cheese.

Cheesemakers--Vermont.

Cheesemakers.

Vermont.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xiii, 246 pages, 8 unnumbered pages of plates : illustrations (some color), map ; 18 x 21 cm

Edition:

First edition.

Place of Publication:

Woodstock, Vt. : Countryman Press, [2002]

Summary:

In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world.

Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state.

Contents:

1. How Vermont Has Become the Leader of the Specialty Cheese Market 1

2. How to Make Cheese 13

The Cheesemakers

3. The Cheesemakers of Southern Vermont 31

4. The Cheesemakers of Central Vermont 49

5. The Cheesemakers of Northwestern Vermont 95

6. The Cheesemakers of Northeastern Vermont 115

The Cheeses

7. The Farmstead Sheep Cheeses 137

8. The Farmstead Cow Cheeses 151

9. The Farmstead Goat Cheeses 175

10. Nonfarmstead Cheeses 185

11. The Future of Vermont Cheese 199

Where to Find Vermont Farmstead Cheese 205

Resources and Information 221

The Rennet Quandary 223

How to Read Cheese Labels 227

Some Customer Rights and Wrongs 229.

Notes:

Includes index.

Local Notes:

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0881505137

9780881505139

OCLC:

48256518