The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library.

Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend.

This fully illustrated encyclopedia of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods, it will be the source of many a fabulous food adventure.

Organized by region and state, the Atlas highlights more than three hundred fifty of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of what is to be had nationwide - shippable, attainable, delectable.

"The American cheese revolution is in full swing. Cheese makers are sprouting up faster than you can say 'cheese,' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts’s comprehensive Atlas of American Artisan Cheese. Chockfull of charming cheese maker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine." - Laura Werlin, author of The All American Cheese

Each entry describes a cheese maker, its products, availability, location, and even details on the cheese making processes. The Atlas of American Artisan Cheese captures Americas local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. The book is destined to become a classic resource and reference for food lovers and cooks alike.

 About the author:

Jeffrey P. Roberts lives in Montpelier, Vermont, and works in the areas of agriculture and food policy, conservation, and the environment. During his career, Jeff was a meteorologist, historian, and museum curator. At the University of Pennsylvania, he was director of development at the Morris Arboretum and the Associate Dean for Development and Planning at the School of Veterinary Medicine. In 1995, he became the Vice President for External Affairs at the Vermont Land Trust.

As a co-founder and principal consultant to the Vermont Institute for Artisan Cheese at the University of Vermont, he is responsible for development of international initiatives, public education programs, and marketing. For the US National Park Service, he is researching, photographing, and writing Stewardship Begins with People, a prototype compendium of national parks and their unique products.

Jeff is active in Slow Food USA as a director and treasurer of the national board and a Northeast Regional Governor. He co-chaired "Artisan Cheeses of America" at Cheese 2001 and 2003 and the US presence at Salone del Gusto 2002 and 2004. He is one of organizers of Slow Food USA's American Raw Milk Cheese Presidium. Jeff is a frequent speaker on artisan cheese, sustainable agriculture, and the working landscape. He serves as a director of the Vermont Arts Council and previously was on the Vermont Fresh Network board.