Atlas of American Artisan Cheese by Jeffrey P. Roberts, Carlo Petrini (Foreword by), Allison Hooper (Foreword by)

From the Publisher

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine library-guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods-it will be the source of many a fabulous food adventure.

Organized by region and state, the Atlas highlights more than 380 of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of what's to be had nationwide-shippable, attainable, delectable. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes.

The Atlas of American Artisan Cheese captures America's local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. These cheeses embrace the essence of their locale, while innovation distinguishes them from their old-world cousins. There is nothing like this book on the market today, and Chelsea Green is proud to announce what is destined to become a classic resource and reference.

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