Reinventing the Wheel

Reinventing the Wheel

Milk, Microbes, and the Fight for Real Cheese

Book - 2017
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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. 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.
Publisher: Oakland, California : University of California Press, [2017]
ISBN: 9780520290150
0520290151
Branch Call Number: 637.3 PERCIVAL
Characteristics: xiii, 294 pages : illustrations ; 24 cm.
Additional Contributors: Percival, Francis 1978-- Author

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LPL_EliH Dec 05, 2017

You must already be fairly interested in raw milk cheese to appreciate Reinventing the Wheel; that isn't to say that it's bad-- the book is just niche and very in-depth at that. For those with a stomach for an academic analysis of microbes and cheesemaking, this is an intriguing and somewhat cont... Read More »


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LPL_EliH Dec 05, 2017

You must already be fairly interested in raw milk cheese to appreciate Reinventing the Wheel; that isn't to say that it's bad-- the book is just niche and very in-depth at that. For those with a stomach for an academic analysis of microbes and cheesemaking, this is an intriguing and somewhat controversial (in the context of dairy, that is) title to dig through. I wish there were more discussion of the fun part of cheese-- its flavor and other culinary attributes. But then again, I wish that about every book.

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