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Books & Publications
A list of books on the topic of artisan and farmstead dairy products that we have on our shelves. We love to learn about new resources, so if you have others to add please let us know!
Apps, Jerry. Cheese: The Making of a Wisconsin Tradition. Wisconsin Press. 2004.
Carroll, Ricki. Cheesemaking Made Easy: 60 Delicious Varieties. Storey Publishing. 1995.
Dunaway, Vicki. The Small Dairy Resource Book: Information Sources for Farmstead Producers and Processors. Sustainable Agriculture Network. 2000.
Jenkins, Steve. Cheese Primer: A Passionate Guide to the World’s Cheeses. Workman Publishing Company. 1996.
Kindstedt, Paul. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. Chelsea Green Publishing Company. 2005.
Kosikowski, Frank and Anne. Cheese and Fermented Milk Foods. F. V. Kosikowski, LLC. 1982.
Luttmann, Gail. Raising Milk Goats Successfully. Williamson Publishing Company. 1986.
Morris, Margaret. The Cheesemaker’s Manual. Glengarry Cheesemaking Supplies. 2005.
Nantet, Bernard. Cheeses of the World: An Illustrated Guide for Gourmets. Rizzoli. 2002.
Wendorff, William. Uses of Whey in the Farmstead Setting. Wisconsin Department of Agriculture, Trade and Consumer Protection. 2008.
Werlin, Laura. The All-American Cheese and Wine Book. Stewart, Tabori and Chang. 2003.
Werlin, Laura. The New American Cheese: Profiles of America ’s Great Cheesemakers and Recipes for Cooking with Cheese. Stewart, Tabori and Chang. 2000.
Werlin, Laura and Ricki Carroll. Home Cheese Making: Recipes for 75 Delicious Cheeses. Storey Publishing. 2002.
