Reinventing the Wheel

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Exploring the intricate world of cheese, this book delves into its culinary history, microbiology, and the socio-political dynamics of cheesemaking. The authors, Bronwen and Francis Percival, offer a scholarly yet sensory examination of the relationships that shape flavor and quality in cheeses. They highlight the contrast between modern uniformity and traditional methods, advocating for a renewed appreciation of biodiversity in dairy. This insightful work not only celebrates cheese as an art form but also raises critical questions about its future in an industrialized food landscape.