Atlas of American Artisan Cheese

Atlas of American Artisan Cheese


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Product Details

ISBN-13: 9781933392349
Publisher: Chelsea Green Publishing
Publication date: 06/22/2007
Pages: 436
Product dimensions: 6.96(w) x 10.88(h) x 0.89(d)

About the Author

Jeff Roberts lives in Montpelier, Vermont, and works in the areas of agriculture and food policy, conservation, and the environment. During his career, Jeff was a meteorologist, historian, and museum curator. At the University of Pennsylvania, he was director of development at the Morris Arboretum and from 1987–1994, Associate Dean for Development and Planning at the School of Veterinary Medicine. In 1995, he became the Vice President for External Affairs at the Vermont Land Trust.

As a co-founder and principal consultant to the Vermont Institute for Artisan Cheese at the University of Vermont, he is responsible for development of international initiatives, public education programs, and marketing. For the US National Park Service, he is researching, photographing, and writing Stewardship Begins with People, a prototype compendium of national parks and their unique products.

Jeff is active in Slow Food USA as a director and treasurer of the national board and a Northeast Regional Governor. He co-chaired "Artisan Cheeses of America" at Cheese 2001 and 2003 and the US presence at Salone del Gusto 2002 and 2004. He is one of organizers of Slow Food USA's American Raw Milk Cheese Presidium. Jeff is a frequent speaker on artisan cheese, sustainable agriculture, and the working landscape. He serves as a director of the Vermont Arts Council and previously was on the Vermont Fresh Network board.

Carlo Petrini, born in the small northern Italian town of Bra in 1949, is the founder and international president of the Slow Food movement, committed to the promotion of “good, clean and fair food.” The author of several books, he contributes regularly to Italian dailies and magazines on matters related to gastronomy and food politics. To write Terra Madre, he collaborated closely with Carlo Bogliotti, an editor of the Slowfood magazine and governor of the Slow Food Italy association.

Table of Contents



Part One: New England

1. Connecticut

2. Maine

3. Massachusetts

4. New Hampshire

5. Vermont

Part Two: The Mid-Atlantic Region

6. Maryland

7. New Jersey

8. New York

9. Pennsylvania

10. Virginia

11. West Virginia

Part Three: The South

12. Alabama

13. Georgia

14. Kentucky

15. Louisiana

16. Mississippi

17. Tennessee

18. North Carolina

19. South Carolina

Part Four: The Upper Midwest

20. Illinois

21. Indiana

22. Michigan

23. Minnesota

24. Ohio

25. Wisconsin

Part Five: The Central Plains

26. Iowa

27. Kansas

28. Missouri

29. Nebraska

30. Oklahoma

31. Texas

Part Six: The Mountain West

32. Arizona

33. Colorado

34. Idaho

35. Montana

36. New Mexico

37. Nevada

38. Utah

Part Seven: The Pacific Rim

39. Alaska

40. California

41. Hawaii

42. Oregon

43. Washington

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The Atlas of American Artisan Cheese 4 out of 5 based on 0 ratings. 1 reviews.
SarahSpira on LibraryThing 19 days ago
An invaluable reference. Arranged by geographic region. It is clear that this is a work in progress- as the number of American cheesemakers is quickly increasing. I look forward to an updated edition.