The Joy of Cheesemaking - Softcover

Jody M. Farnham is the program coordinator and administrative director for the Vermont Institute for Artisan Cheese. She lives in Burlington, Vermont.

Marc Druart is the Master Cheesemaker at the Vermont Institute for Artisan Cheese. She lives in Berlin, Vermont.

“Starred Review. Brush up on Chemistry 101 and be prepared to master all kinds of new techniques...In between the scientific lingo and the critical procedures of learning about the art of cheesemaking come some great color photographs, a few dozen recipes (e.g., Texas cheese soufflé, fromage flatbread), and introductions to “rock star” cheesemakers around the country that include personal histories, a cheese-featured dish or two, and contact information. And lest we lose sight of the end results, enjoying le fromage has its day in two chapters covering the how-tos of building a cheese board and pairings with wine or beer. The authors—one American, the other French—are affiliated with the Vermont Institute of Artisan Cheese, one of a handful of similar accredited educational institutions in the U.S.” (Booklist)