Bibliography
Caldwell, Gianaclis. Mastering Artisan Cheesemaking (White River Junction, Vt.: Chelsea Green, 2012)
In-depth guidance with detailed illustrations takes you from beginner to professional cheesemaker. Includes milk chemistry.
Carroll, Ricki. Home Cheese Making (North Adams, Mass.: Storey Publishing, 2002)
The classic text covers all you need to know and where to order supplies.
Cheeke, Peter R. Impacts of Livestock Production on Society, Diet/Health and the Environment (Interstate Publishers, 1993)
An authoritative source of useful information about animal products and their role in health and disease. Cheeke clearly distinguishes between proven fact, reasonable conjecture, and his personal opinions. References are to published research in peer-reviewed journals. The style is sprightly and accessible.
Cobbett, William. Cottage Economy (White River Junction, Vt.: Chelsea Green, 2012)
Nineteenth-century farming advice that is largely relevant and always interesting.
Fairlie, Simon. Meat: A Benign Extravagance (White River Junction, Vt.: Chelsea Green, 2010)
A definitive study of the relationship between land productivity and human requirements. Fairlie’s wry wit and many “aha” moments made this a page-turner for me. Meat wins.
Fallon, Sally, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats (San Diego, Calif.: ProMotion Publishing, 1995)
Contains many references illuminating the commercial/political influence on reigning nutrition dogma. The recipes are interesting and use lots of dairy products. The sidebar facts and quotes are highly informative.
Gumpert, David E. The Raw Milk Revolution (White River Junction, Vt.: Chelsea Green, 2009)
Well-researched text by an investigative reporter whose research has been invaluable to the raw milk movement.
Hasheider, Philip. The Family Cow Handbook (Minneapolis, Minn.: Voyageur, 2011)
Detailed information on cow health and calving management; beautiful photography.
Hutjens, Mike, and Earl Aalseth. Caring for Transition Cows (Fort Atkinson, Wis.: W. D. Hoard & Sons, 2005)
Enhanced detail on metabolic disorders and feeding plans for those who want to know more.
Karlin, Mary. Artisan Cheese Making at Home (New York: Ten Speed Press, 2011)
Easy-to-follow instructions and inviting recipes for both beginners and advanced cheese makers.
Kimball, Kristin. The Dirty Life (New York: Scribner, 2010)
Modish New Yorker transitions into deeply committed farmer’s wife. Her observations are astute and her style absorbing, and she is one heckuva good sport.
Logsdon, Gene. All Flesh Is Grass (White River Junction, Vt.: Chelsea Green, 2004)
The Contrary Farmer (White River Junction, Vt.: Chelsea Green, 1994)
Holy Shit (White River Junction, Vt.: Chelsea Green, 2010)
Small-Scale Grain Raising (White River Junction, Vt.: Chelsea Green, 2009)
Don’t miss anything by Gene Logsdon.
MacGregor, Charles A. Directory of Feeds and Feed Ingredients (Fort Atkinson, Wis.: Hoard’s Dairyman, 1994)
Contains many useful tables.
McCullough, Marshall E.. Feeding Dairy Cows (Fort Atkinson, Wis.: W. D. Hoard and Sons, 1986)
Further explanation of rumen function.
Proulx, E. Annie, and Lew Nichols. Dairy Foods Cookbook (Emmaus, Penn.: Rodale Press, 1982)
Marvelous information and recipes for preparing all kinds of dairy products. No sugar is used, only honey.
Salatin, Joel. The Sheer Ecstasy of Being a Lunatic Farmer (Swoope, Va.: Polyface Inc., 2010)
Joel Salatin leaps the tallest buildings as he demonstrates how to be a financially successful farmer within the rules of nature. All his books are inspiring.
Schmid, Ron. The Untold Story of Milk (Washington, D.C.: NewTrends Publishing, 2009)
Irreplaceable information on the history and science of raw milk.
2 Million Years of the Food Industry (Nestlé S.A., 1991)
Published by Nestlé to commemorate the Swiss company’s 125th year. The book is a well-researched and superbly illustrated history, beginning in the Paleolithic period and reaching to the present, describing the foods of many lands. The authors (unnamed) present archaeological evidence establishing the keeping of animals for milk at least thirty thousand years ago, thus avoiding the common error of linking dairying to the rise of arable (grain) farming a mere ten thousand years ago.
Ussery, Harvey. The Small-Scale Poultry Flock (White River Junction, Vt.: Chelsea Green, 2011)
Everything you need to know about keeping poultry. Everybody needs chickens.
Weaver, Sue. The Backyard Cow (North Adams, Mass.: Storey Publishing, 2012)
Hands-on cowmanship and beautiful photographs of rare breeds of cows.
Williams, Roger. Nutrition against Disease (New York: Bantam, 1973)
Timeless and highly readable nutrition text.
Wilson, Duff. Fateful Harvest: The True Story of a Small Town, a Global Industry, and a Toxic Secret (New York: Harper Paperbacks, 2002)
Of this book Bill McKibben said, “This book is Erin Brockovich squared. Read it now.”
Woodford, Keith, Devil in the Milk (White River Junction, Vt.: Chelsea Green, 2007)
Full explanation of our knowledge to date on A1/A2 milk, plus a look at the interface between science, politics, and corporate profit as it relates to A1/A2 milk.
Websites
Discussion forum: invaluable immediate help from experienced and caring cow owners.
Author’s website.