Access Today In A Cheesemakers Kitchen: Celebrating 25 Years Of Artisanal Cheesemaking From Vermont Butter Cheese Company Envisioned By Allison Hooper Released As Kindle

luminaries like renowned chefs Eric Ripert of Le Bernardin, Michel Richard of Citronelle, and Molly Hanson of Grillchef, writer, and educator Dan Barber of Blue Hill chefentrepreneurs Alison Lane and Andrew Silva of Mirabelles knight of the French Order of the Mérite Agricole, chef Raymond

Ost of Sandrines and food writer and former CEO of Clicquot, Inc.
, Mireille Guiliano, share their heartfelt philosophies about food, Their tantalizing recipes will expand any home cooks culinary repertoire,



Twentyfive 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 ampamp Cheese Company supports a network of more thanfamily farms that provide milk that meets the highest standards of purity.
As Allison learned on a family farm in France, quality originates at the sourcewith the people who work the land and the pride they take in its yield.



In a Cheesemakers 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, .