Reinventing the Wheel: Milk, Germs, and the Battle for Real Cheese
14.99 €
Out of stock
Reinventing the Wheel: Milk, Germs, and the Battle for Real Cheese
14.99 €
What has happened to cheese in the last hundred years? Industrial production has changed virtually every aspect of its production—from the breeds of cows that produce milk to the strains of microbes that ferment it. Bronwen and Frances Percival explore what was lost when farmhouse cheeses made from raw, unpasteurized milk succumbed to the inexorable onslaught of industrialization and standardization. They find many reasons for optimism: all over the world—not only in France, but also in the US, UK, and Australia—a younger generation of farmers is reviving a forgotten art, learning the techniques of their ancestors, and creating new, well-forgotten, artisan cheeses.
The Percivals' book is a stunning journey into the world of cheese: the authors manage to paint a vast panorama of this world and its history over several centuries, explaining complex issues in accessible language—the intricacies of dairy farming, the microbiology of starters and enzymes, and the legislative regulation of the cheese industry. Despite its solid scientific foundation, the book reads like a captivating novel and will surely be of interest not only to cheese lovers, farmers, cheesemakers, and restaurateurs, but also to anyone interested in healthy, natural food—whether in itself, in its cultural and anthropological context, or in its production and marketing aspects.
The Percivals' book is a stunning journey into the world of cheese: the authors manage to paint a vast panorama of this world and its history over several centuries, explaining complex issues in accessible language—the intricacies of dairy farming, the microbiology of starters and enzymes, and the legislative regulation of the cheese industry. Despite its solid scientific foundation, the book reads like a captivating novel and will surely be of interest not only to cheese lovers, farmers, cheesemakers, and restaurateurs, but also to anyone interested in healthy, natural food—whether in itself, in its cultural and anthropological context, or in its production and marketing aspects.
See also:
- All books by the publisher
- All books by the author