In The Atlas of American Artisan Cheese, Jeffrey P. Roberts lavishes loving attention on the growing local-food and farmstead movements. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will be a mainstay in any cookery library, guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods.
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. 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.
Also on Culinate: Read the interview with Jeff Roberts.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child