A Guide to Starting a Commercial Goat Dairy
by Carol Delaney
Turning a passion into a viable business is a line-in-the-sand decision, and a new book by former Vermont Small Ruminant Dairy specialist Carol Delaney, A Guide to Starting a Commercial Goat Dairy, covers what farmers should consider when planning a goat dairy startup. It also fills a gap—there are many periodicals and books with information about cow dairying, and this adds some needed weight on the small ruminant side of the scale.
Available in print from the UVM Center for Sustainable Agriculture for $25 (includes shipping), and as a free downloadable PDF. Contact Carol Delaney for more information or for workshops and speaking engagements at firstname.lastname@example.org or 802-229-2096.
Cheese and Culture: A History of Cheese and its place in Western Civilization
By Paul Kindstedt
Behind every traditional type of cheese there lies a fascinating story of how it came to be. By examining the role of the cheesemaker throughout world history, and by exploring a few basic principles of cheese science and technology, author Paul Kindstedt (American Farmstead Cheese) offers this uniquely focused and in-depth look at cheese, its origins and development, from prehistoric times to the present day.
Available from Chelsea Green Publishing.
Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life
By Angela Miller with Ralph Gardern Jr.
The compelling, funny story of a high-powered professional’s life-changing journey from Manhattan big cheese to Vermont goat cheesemaker.
In the tradition of food memoirs like Under the Tuscan Sun and A Year in Provence, Hay Fever tells the story of New York City literary agent Angela Miller and how looking for tranquility on a Vermont farm turned into an eye-opening, life-changing experience. Seeking solace in the midst of midlife strife brought on by family stress and a high-stakes career, Miller and her husband bought a farm in rural Vermont.
But what started as a part time “project” turned into a full-blown obsession and culinary passion that not only changed their lives forever, but also resulted in some of America’s best cheeses, prestigious awards, and media fame. Today, cheeses from Consider Bardwell Farm are featured at some of the country’s best restaurants, including Jean Georges, Daniel, and The French Laundry.
For cheese lovers and would-be farmers, it’s an inside look at the everyday operation of a successful and growing dairy farm
Author Angela Miller, literary agent in New York City, has won prestigious awards for her cheeses and has been featured in such publications as the Boston Globe, the New York Times, Travel & Leisure, and Martha Stewart Living
More than a memoir—the book includes recipes from the author and top food personalities like Mark Bittman and Jean-Georges Vongerichten
Hay Fever is an inspiring and entertaining memoir that will whet the appetite of food lovers and would-be farmers from coast to coast.
By Paul Kindstedt with the Vermont Cheese Council
Order it from Chelsea Green.
In a Cheesemaker’s Kitchen: Celebrating 25 Years of Artisanal Cheesemaking from Vermont Butter & Cheese Company
By Allison Hooper
In a Cheesemaker’s Kitchen is a treasury of original recipes from leading chefs that incorporate Vermont Butter & Cheese Company’s delectable products. Culinary luminaries like renowned chefs Eric Ripert of Le Bernardin, Michel Richard of Citronelle, and Molly Hanson of Grill 23; chef, writer, and educator Dan Barber of Blue Hill; chef-entrepreneurs Alison Lane and Andrew Silva of Mirabelles; knight of the French Order of the Mérite Agricole, chef Raymond Ost of Sandrine’s; and food writer and former CEO of Clicquot, Inc., Mireille Guiliano, share their heartfelt philosophies about food. Their tantalizing recipes will expand any home cook’s culinary repertoire.
Twenty-five years ago Allison Hooper and Bob Reese began crafting artisanal dairy products in the European style. They developed a vital link with local farms that continues to this day: Vermont Butter & Cheese Company supports a network of more than 20 family farms that provide milk that meets the highest standards of purity. As Allison learned on a family farm in France, quality originates at the source—with the people who work the land and the pride they take in its yield.
In a Cheesemaker’s Kitchen celebrates their perhaps improbable success. It is the story of pioneers in the fledgling American artisan cheese industry and how they bootstrapped a small, socially responsible business.
By Ellen Ecker Ogden
The Vermont Cheese Book illustrates the expert technique and knowledge of craft that has transformed the small state of Vermont into an influential contributor to the national food scene. more information about the book, please visit: www.vermontcheesebook.com