- Books

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese

Reinventing the Wheel Milk Microbes and the Fight for Real Cheese In little than a century industrial practices have altered every aspect of the cheesemaking process from the bodies of the animals that provide the milk to the microbial strains that ferment it Rein

  • Title: Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese
  • Author: Bronwen Percival Francis Percival
  • ISBN: 9780520290150
  • Page: 280
  • Format: Hardcover
  • In little than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it Reinventing the Wheel explores what has been lost as raw milk, single farm cheeses have given way to the juggernaut of factory production In the process, distinctiveness anIn little than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it Reinventing the Wheel explores what has been lost as raw milk, single farm cheeses have given way to the juggernaut of factory production In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture However, Bronwen and Francis Percival find reason for optimism Around the world not just in France, but also in the United States, England, and Australia enterprising cheesemakers are exploring the techniques of their great grandparents At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.

    • Best Read [Bronwen Percival Francis Percival] ✓ Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese || [Science Book] PDF ↠
      280 Bronwen Percival Francis Percival
    • thumbnail Title: Best Read [Bronwen Percival Francis Percival] ✓ Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese || [Science Book] PDF ↠
      Posted by:Bronwen Percival Francis Percival
      Published :2018-05-13T16:48:11+00:00

    1 thought on “Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese

    1. Fascinating look at what goes into cheese, and the development of the cheese industry in the English speaking world over the last century or so. The emphasis is on the ways in which the "best" cheese comes from cheesemakers who are also dairy farmers using raw milk from their own cows. While I'm not entirely sure I concur with their conclusion that the quality of the pastures/cows/raw milk is 100% what makes a good cheese outside of "baseline technical knowledge", I do think that it is a large c [...]

    2. I've read a lot of cheese books; about the why, where, how etc.; the Percivals managed to twine together all of those and managed to twine their own story (and others I've never and probably will never be privileged to meet) into it. It's a book that tells us our story, their story and the story of cheese. Eye opening and all encompassing, learn and grow by reading this book.

    3. I received an Advance Reader Copy of this book from NetGalley in exchange for an honest reviewI will start off by stating.I AM A CHEESE ADDICT. I CRAVE CHEESE. I LIVE FOR CHEESE. I NEED A 12 STEP GROUP FOR CHEESE. I GET CHRISTMAS AND BIRTHDAY MONEY TO THIS DAY TO "buy myself some (in my mother's words) fancy cheese"! I am also very, very, very lucky to live near amazing cheese stores and a local tourism-based "cheese trail" (which also overlaps with a "butter tart trail"! Reading this book sent [...]

    4. This book is jam-packed with information and anecdotes. It isn't a quick read. Perfect for anyone interested in how cheese is made and what differentiates cheeses, an advocate for raw milk in cheese, a cheese-lover, a cheese-nerd as well as any academics learning or writing about cheese.This is one of those books that I will go back to. Literally each page has a lot of information so it was slow going. If I have a trip planned, particularly to Europe, I will look and see if there are any cheesem [...]

    5. I wish this'd been around when I was cheesemongering in the 90s; it would have been really useful to have at the counter to sell as I slowly battled to be able to stock better cheeses. I would have been happy with more technical details, but of course I spent five years staring at cheese for a living and am the choir. I had to laugh about their lunch with "Andre" who I'm 99% sure was Cathy Strange, having worked with her myself.

    Leave a Reply

    Your email address will not be published. Required fields are marked *