Reinventing the wheel : milk, microbes, and the fight for real cheese
Author(s)
Bibliographic Information
Reinventing the wheel : milk, microbes, and the fight for real cheese
（California studies in food and culture, 65）
University of California Press, c2017
- : cloth
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Note
Includes index
Description and Table of Contents
Description
In little more 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, but 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 around us. 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.
Table of Contents
Prologue: The Lost World
ONE • Ecologies
TWO • Real Cheese
THREE • The Third Rail
FOUR • Breed
FIVE • Feed
SIX • Microbes
SEVEN • Risk
EIGHT • Cultures
NINE • Families and Factories
TEN • Expertise
ELEVEN • Markets
TWELVE • Reinventing the Wheel
Acknowledgments
Appendix: How to Buy Cheese
Glossary
Notes
Index
by "Nielsen BookData"
