Overview

Full Product Details

9780870717048

Table of Contents

Reviews

As a farmstead cheese maker in the Pacific Northwest, I must admit that I rather mistakenly thought that cheese was invented right around the time that I started milking cows and making cheese. Pacific Northwest Cheese: A History has shown me how mistaken I was and has given me a new perspective on the origins of cheese in this region. I was especially intrigued by the recent history--that of the 1970s back-to-the-land movement. It is reassuring to see that many have come before me: striking out on a few acres with a small herd of cows and learning to produce fine cheeses. --Kurt Timmermeister, author of Growing a Farmer: How I Learned to Live Off the Land As a farmstead cheese maker in the Pacific Northwest, I must admit that I rather mistakenly thought that cheese was invented right around the time that I started milking cows and making cheese. Pacific Northwest Cheese: A History has shown me how mistaken I was and has given me a new perspective on the origins of cheese in this region. I was especially intrigued by the recent history that of the 1970s back-to-the-land movement. It is reassuring to see that many have come before me: striking out on a few acres with a small herd of cows and learning to produce fine cheeses. Kurt Timmermeister, author of Growing a Farmer: How I Learned to Live Off the Land Over many years, Tami Parr has made significant contributions to the success of American artisan cheese. Her new book clarifies the history of cheesemaking in the Pacific Northwest, explains the critical value of cheese as a basic food for early settlers, and documents vibrant artisan production in the region throughout the 20th century. Equally important, her analysis contributes to a deeper understanding of American cheese history. Jeff Roberts, author of Atlas of American Artisan Cheese Tami Parr s research reveals the roots of today s artisan cheese renaissance: the people, the geography, and the historical forces that shaped cheese production in the Pacific Northwest. An impressive and valuable work of scholarship. Janet Fletcher, author of Cheese & Beer and Cheese & Wine Over many years, Tami Parr has made significant contributions to the success of American artisan cheese. Her new book clarifies the history of cheesemaking in the Pacific Northwest, explains the critical value of cheese as a basic food for early settlers, and documents vibrant artisan production in the region throughout the 20th century. Equally important, her analysis contributes to a deeper understanding of American cheese history. --Jeff Roberts, author of Atlas of American Artisan Cheese Tami Parr's research reveals the roots of today's artisan cheese renaissance: the people, the geography, and the historical forces that shaped cheese production in the Pacific Northwest. An impressive and valuable work of scholarship. --Janet Fletcher, author of Cheese & Beer and Cheese & Wine

As a farmstead cheese maker in the Pacific Northwest, I must admit that I rather mistakenly thought that cheese was invented right around the time that I started milking cows and making cheese. Pacific Northwest Cheese: A History has shown me how mistaken I was and has given me a new perspective on the origins of cheese in this region. I was especially intrigued by the recent history--that of the 1970s back-to-the-land movement. It is reassuring to see that many have come before me: striking out on a few acres with a small herd of cows and learning to produce fine cheeses. --Kurt Timmermeister, author of Growing a Farmer: How I Learned to Live Off the Land

As a farmstead cheese maker in the Pacific Northwest, I must admit that I rather mistakenly thought that cheese was invented right around the time that I started milking cows and making cheese. Pacific Northwest Cheese: A History has shown me how mistaken I was and has given me a new perspective on the origins of cheese in this region. I was especially intrigued by the recent history that of the 1970s back-to-the-land movement. It is reassuring to see that many have come before me: striking out on a few acres with a small herd of cows and learning to produce fine cheeses. Kurt Timmermeister, author of Growing a Farmer: How I Learned to Live Off the Land

Author Information

Tami Parr is the author of Artisan Cheese of the Pacific Northwest and the creator of the Pacific Northwest Cheese Project website (pnwcheese.com). Her writing has also appeared in The Oregonian, Northwest Palate, and Edible Portland.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available