Reinventing the Wheel

Milk, Microbes and the Fight for Real Cheese

Bronwen Percival (Author) , Francis Percival (Author)

Online Access / Resources

Reinventing the Wheel

Milk, Microbes and the Fight for Real Cheese

Bronwen Percival (Author) , Francis Percival (Author)

Online Access / Resources

Paperback ~~$22.99~~ $20.69 Hardback $32.99 Ebook (Epub & Mobi) $18.39

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Description

**Wine and Spirits Book of the Year 2017**

A fascinating look into the world of cheese and its creators.

In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production.

While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents.

This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.

Preface: The Lost World

Chapter 1: Ecologies
Chapter 2: Real Cheese
Chapter 3: The Third Rail
Chapter 4: Breed
Chapter 5: Feed
Chapter 6: Microbes
Chapter 7: Risk
Chapter 8: Cultures
Chapter 9: Families and Factories
Chapter 10: Expertise
Chapter 11: Markets
Chapter 12: Reinventing the Wheel

Appendix: How to Buy Cheese
Glossary
Notes
Acknowledgements
index

Product details

Published	03 Jun 2019
Format	Paperback
Edition	1st
Extent	384
ISBN	9781472955531
Imprint	Bloomsbury Sigma
Dimensions	198 x 129 mm
Publisher	Bloomsbury Publishing

Author

Bronwen Percival

Bronwen Percival is the cheese buyer for Neal's Ya…

Author

Francis Percival

Francis Percival is a food writer and columnist fo…

It covers breeds of cattle (fascinating), farming (harsh but glorious), and the nature of milk and microbes (again, fascinating) ... a marvellous book, dense with data yet never a slog.

The Wall Street Journal
A passionate argument for the value of artisanal farmhouse cheeses, explaining what's involved in cheese-making, its history and the prospects for cheese now.

Evening Standard
A groundbreaking book-cum-manifesto.

Financial Times
The single most important book I have read this year.

JancisRobinson.com
A fascinating timely tale of re-learning how to work with microbes and rescue healthy traditional cheese

Tim Spector, Professor of Genetic Epidemiology at Kings College London and author of The Diet Myth
An erudite and entertaining journey through dairy farming, microbiology, anthropology, history, public health, politics and gastronomy. A scrupulously researched and thoughtful manifesto for a more complex and nuanced approach to cheesemaking.

Fuchsia Dunlop, cook and food writer