Organic Valley, a farmer owned organic dairy cooperative.
1723 Owners Strong
Rich in History: Cultured Dairy Foods
By Terese Allen, Organic Valley Food Editor
Bibliography
Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods. White River Junction, Vermont: Chelsea Green Publishing, 2003.
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.
Fallon, Sally. Nourishing Traditions. San Diego, CA: ProMotion Publishing, 1995.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
Mendelson, Anne. Milk: The Surprising Story of Milk Through the Ages. New York: Alfred A. Knopf, 2008.
Proulx, E. Annie and Lew Nichols. The Complete Dairy Foods Cookbook. Emmaus, Pa.: Rodale Press, 1982.
Cultured Organic Dairy Recipes
Looking for creative ways to use our delicious and versatile cultured dairy foods? Check out these recipe features by Organic Valley food editor Terese Allen.
Slow Food USA
Slow Food USA envisions a world in which all people can eat food that is good for them, good for the people who grow it, and good for the planet. Learn about our partnership with Slow Food USA.
