The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheeseis 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 350 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 Cheesecaptures America's local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

Jeff Roberts helped establish the Vermont Institute for Artisan 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.