The first reference of its kind, this fully illustrated atlas of contemporary artisan cheeses and cheesemakers will be the source of many a fabulous food adventure. Organized by region and state, The Atlas of American Artisan Cheese highlights 345 of the best cheesemakers in the United States today, most of them tiny, family-owned creameries. Each profile describe a cheesemaker: its history; its cheeses, whether from a cow, sheep, or goat's milk; availability; location; details on cheese-making processes; and suggestions for the best wine and beer pairings. The Atlas captures American's genius for local artisan cheese; a capacity for adaptation, experimentation, and innovation, while following Old World artisanship and traditional methods.
Jeff Roberts helped establish the Vermont Institute for Artisanl Cheese at the University of Vermont. He is a national director with Slow Food USA and co-chaired "Artisan Cheeses of America" at Cheese 2001 and 2003 in Bra, Italy. He lives in Montpelier, Vermont.
In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill...
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