Kindstedt, Paul

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Kindstedt, Paul

(Paul Stephen Kindstedt)

PERSONAL: Male. Education: University of Vermont, B.S., 1979, M.S., 1981; Cornell University, Ph.D., 1986.

ADDRESSES: Office—University of Vermont, Nutrition and Food Sciences Department, 305 Terrill Hall, 570 Main St., Burlington, VT 05405-0148. E-mail—[email protected].

CAREER: Writer and educator. University of Vermont, Burlington, professor of nutrition and food sciences, 1986–.

MEMBER: Vermont Institute for Artisan Cheese (co-director).

WRITINGS:

(With Vermont Cheese Council) American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, Chelsea Green Publishing (White River Junction, VT), 2005.

SIDELIGHTS: Paul Kindstedt is an expert on cheese. He teaches classes on dairy chemistry, fermented dairy foods, and cheese and culture at the University of Vermont, and he is also the author, with the Vermont Cheese Council, of American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. The book examines everything from the history of cheese and the practical aspects of its creation, such as how to maintain safe, sanitary conditions while making cheese, to the business side of cheese production, such as to how to market and otherwise make a profit from selling hand-made cheeses. The eight steps of the cheese-making process are covered in particular detail, both in terms of what cheese-makers need to do at each step and what chemical changes the cheese curds go through. The book "does cover some technical scientific concepts," commented a Wisconsin Bookwatch contributor, "but the language strives to be as accessible as possible." Additionally, Booklist reviewer Mark Knoblauch wrote that "even the nonprofessional can profit from Kindstedt's discussion of the chemical principles that underlie cheese making."