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

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Univ of California Press, Sep 5, 2017 - Cooking - 294 pages
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.  
 

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User Review  - PennyMck - LibraryThing

Reinventing the Wheel isn’t light reading, but if you are interested in artisan vs. commercial cheese production, microbes as fairy godmothers and evil witches, and raw milk vs. pasteurized milk, you ... Read full review

Contents

ONE Ecologies
1
TWO Real Cheese
17
THREE The Third Rail
27
FOUR Breed
42
EIGHT Cultures
147
NINE Families and Factories
175
TEN Expertise
192
ELEVEN Markets
218
TWELVE Reinventing the Wheel
234
Acknowledgments
247
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About the author (2017)

Bronwen Percival is the cheese buyer at Neal's Yard Dairy in London. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of the website microbialfoods.org. In addition to serving on the editorial board of the Oxford Companion to Cheese, she recently edited an English translation of the leading French textbook on raw-milk microbiology for cheesemakers.

Francis Percival writes on food and wine for The World of Fine Wine and was named Louis Roederer International Wine Columnist of the Year in 2013 and Pio Cesare Wine and Food Writer of the Year 2015. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. Together with Bronwen, he cofounded the London Gastronomy Seminars.

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