A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal

**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 indust

"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Re

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i

The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a