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

The book "Reinventing the Wheel" explores the loss of expressive, artisanal cheeses due to industrialization and the importance of healthy microbial communities in cheese flavor and safety. It highlights the efforts of researchers and cheesemakers to reinvent the wheel by returning to traditional cheese-making methods.

\n Format: Paperback / softback
\n Length: 384 pages
\n Publication date: 18 April 2019
\n Publisher: Bloomsbury Publishing PLC
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A captivating exploration into the realm of cheese and its passionate artisans. Over the past century, the relentless pursuit of industrial and intensive farming has profoundly transformed every aspect of cheesemaking, from the very bodies of the milk-producing animals to the intricate science behind the microbial strains responsible for fermentation.

Reinventing the Wheel delves into the unfortunate loss of expressive, artisanal cheeses that once conveyed a deep sense of place, succumbing to the overwhelming dominance of homogeneous factory production. While Bronwen and Francis Percival express heartfelt concern over the decline of farmhouse cheese and the detrimental effects of industrialization, this book offers a message of hope. Recent scientific discoveries have shed light on the vital role of healthy microbial communities in contributing to the flavor and safety of cheese. At the same time, local producers are reconnecting with the cheese-making techniques passed down through generations, reviving the rich heritage of this culinary art form.

This insightful and engaging book unveils the surprising truths and scientific intricacies behind the dairy industry. It showcases how a community of dedicated researchers and cheesemakers is tirelessly reinventing the wheel, pushing the boundaries of what was once thought possible. Through captivating anecdotes and cutting-edge research, readers will embark on a journey of discovery, learning how one experiment at a time, these dynamic communities are shaping the future of cheese.

\n Weight: 270g\n
Dimension: 129 x 197 x 24 (mm)\n
ISBN-13: 9781472955531\n \n