Dairy Products, Cheese, & Eggs
The Joy of Cheesemaking: The Ultimate Guide to Understanding, Making, and Eating Fine Cheese
Farnham and Druart, from the Vermont Institute for Artisan Cheese, includes a detailed explanation of the cheese-making process.
The Home Creamery: Make Your Own Fresh Dairy Products
"Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta and More!"
Using simple recipes for making fresh dairy products, this book teaches cheese lovers and home cooks how to make their favorite classics.
The Farmstead Egg Cookbook
The Farmstead Egg Cookbook taps into the trend that eggs are healthy to eat again, especially organic farmstead eggs.
Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese
Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria; then offers a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses.
The Murray's Cheese Handbook: More than 300 of the World's Best Cheeses
Rob Kaufelt, owner of Murray's Cheese Shop, guides cheese-lovers through the pleasant predicament of choosing from the myriad offerings from around the world.
Cheese and Culture: A History of Cheese and Its Place in Western Civilization
Kindstedt (University of Vermont food scientist) starts with the beginning of cheesemaking in the neolithic period. You can read a review of the book in the Washington Post.
SF274.F7 M36 2005
This DK Eyewitness Companion book to French cheeses is well-illustrated, as all Eyewitness books are, with photographs of each cheese. A great book to take to France with you.
Cheese: a Connoisseur's Guide to the World's Best
McCalman brings us up-to-date in the world of artisanal cheeses and rates them.
The Cheese Plate
TX759.5.C48 M39 2002
Max McCalman is one of the world's foremost experts on artisanal cheeses and in The Cheese Plate he tells you how to buy, store, and serve cheeses, and then how to taste them, serve them and pair them with other food and wine.
The Definitive Guide to Canadian Artisanal and Fine Cheese
SF274.C2 P74 2006x
Pretty traveled throughout Canada researching locally made cheeses. This book not only tells the story of each small cheese producer but lists local attractions to visit while you are in the region tasting cheeses. And who could resist a cheese called Dragon's Breath?
The Atlas of American Artisan Cheese
r SF274.U6 R63 2007
This atlas features 345 producers organized by region, then alphabetically by state. Profiles include the varieties of cheese produced and locations where they are available, as well as vignettes of the cheesemakers themselves.
Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crepe, souffle, meringue and custard. The photography is delightful, both of the technique and the final dish.
The Good Egg: More than 200 Fresh Approaches from Soup to Dessert
In this landmark collection, Marie Simmons, an award-winning cookbook author whose deftly irresistible flavor combinations have inspired millions, celebrates the versatile egg with more than 250 recipes. This is the most comprehensive book on egg cookery ever published, and it's a dazzlingly diverse collection.
Making Artisan Cheese: 50 Fine Cheeses that you can Make in your own Kitchen
With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.
The Book of Yogurt
TX759.5.Y63 U94 1999
Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes.
Milk: A Local and Global History
GT2920.M55 V35 2011
Valenze, a history professor at Barnard College, traces the history of milk, which is sacred or profane depending on the culture.
American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them
TX759.5.C48 W65 2008
Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities.
Hot and Cheesy
TX759.5.C48 W75 2012
Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese. Like all of Wright's books, this title also includes historical and cultural notes on each recipe.
(DVD) TX379.M553 2007x
Examines the relationship between the popular drink and culture, revealing how milk became America's staple beverage as well as a powerful symbol of American patriotism and progress. Features interviews with historians, physicians, farmers, philosophers, activists, ethicists, and authors.
This PBS home video profiles Sister Noella Marcellino, a Benedictine nun from Connecticut, whose cheese-making abbey sent her to the University of Connecticut for a doctorate in cheese microbiology. She obtained a Fullbright Scholarshop to study the mold strains in France for a year and spent an additional two years there studying the differences between regional cheeses.
(DVD) SF271 R533 2005x
Ricki Caroll demonstrates how to make seven different cheeses in the home from store-bought milk: creme fraiche, farmhouse cheddar, fromage blanc, mascarpone, mozzarella, queso blanco, ricotta.
Will Studd narrates these episodes of Cheese Slices, an Australian TV series on cheeses of the world:
Camembert - (DVD) SF274.F7 C363 2007x
Comte Gruyere and Morbier - (DVD) SF274.F7 C663 2007x
The Legend of Roquefort - (DVD) SF274.F7 L4595 2007x
New Farmstead Cheeses of Northern California - (DVD) SF274.U5 N493 2007x
Parmigiano Reggiano - (DVD) SF274.I8 P373 2007x
Spanish Traditional Quesos - Spain - (DVD) SF274.S6 S633 2007x
Browse the Catalog
For additional books browse the catalog under:
American Cheese Society
An educational, promotional and standard-making organization for American cheeses and cheesemakers. They have a searchable and browsable directory of their members.
American Egg Board
This website includes nutritional information, recipes, frequently asked questions, egg safety.
Butter through the Ages
This web exhibit from the Institute for Dynamic Educational Advancement (IDEA) explores the history and making of butter.
A Campaign for Real Milk
A Campaign for Real Milk is a project of The Weston A. Price Foundation and advocates a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing.
The Internet's cheese information resource. Includes the World Cheese Index, a database of over 100 cheeses with pictures and information on individual cheese types, which is browsable alphabetically or by country. You can also learn about cheeses with their "cheese of the day".
Gourmet: Egg Economics
"Perhaps some things in life shouldn’t be cheaper by the dozen. A North Carolina chef takes a look at the real cost of food—and flavor."
National Dairy Council
This consumer-oriented site includes nutrition and health information as well as recipes.
New England Cheesemaking Supply Company
This site tells you how to make your own cheese.
Real California Cheese
Marketing from the California Milk Advisory Board, with links to California cheese makers. California is now surpassing Wisconsin as the largest cheesemaking state.
Specialty Cheese Company
Features hispanic and mideastern cheeses with recipes.
Under recipes you can search but also browse by cheese variety and under All About Cheese, their Cheesecyclopedia offers information about each cheese made in Wisconsin.
Camembert: A Village, A Cheese
Learn about the village in Normandy that the famous cheese is named after, as well as the cheese and how it is made.
An online guide to French cheeses in English or French. Information on each cheese by type of milk (goat, cow, sheep), and place of origin. This is for true cheese lovers. Online ordering available.
History and process of making this blue cheese from Italy. Click on the British flag for an English version.
The official site for Italian Parmesan cheese. In English and Italian.
Learn about the history and how Roquefort cheese is made. Click on the British flag for an English verions.
Britain's historic blue cheese. Includes recipes.
Pittsburgh & Pennsylvania Resources
Pennsylvania Macaroni Company
Whether you visit them in the Strip District or order from them online, you can buy a wide variety of foreign cheeses.
Pittsburgh Post-Gazette: The other Greek cheeses: Feta is best known, but the variety is endless
"Unlike most Western cheeses, Greek cheeses are made from goat's or sheep's milk or a combination. Cow's milk cheeses are rare since historically, Greece's hilly topography made raising large cattle herds difficult."
Agriculture is the No. 1 industry in Pennsylvania with the dairy industry at the top. More than 17,000 people work on nearly 10,000 dairy farms, caring for 616,000 cows, which annually produce 10.9 billion pounds of milk.
Dairy Spot: Mid-Atlantic Dairy Association
Mid-Atlantic Dairy Association is one of 18 state and regional promotion organizations working under the umbrella of the United Dairy Industry Association. Their website includes recipes, health and nutrition news.
Pennsylvania Milk Marketing Board
The state Milk Marketing Board provides a regulatory environment that facilitates a safe, adequate supply of wholesome milk by providing security for its dairy farmers and milk dealers; while protecting the public health and welfare of consumers.
University Creamery @ Penn State
The Creamery at the State College campus of Pennsylvania State University is a required stop for any visitor. You can even order Peachy Paterno ice cream from the online alumni store!