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Celebrating 25 Years Of Artisanal Cheesemaking From Vermont Butter & Cheese Company
Countryman Press
November 2009
On Sale: November 2, 2009
112 pages
ISBN: 0615262058
EAN: 9780615262055
Paperback
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Non-Fiction
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.
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