Reinventing the Wheel

Reinventing the Wheel

In little more than a century, industrial mindsets have altered the cheesemaking process at every level, from the bodies of the animals, to the microbial strains that sour the milk, to the way in which cheese itself is made. Single-farm cheeses that convey a sense of place have given way to the juggernaut of homogenous factory production, and the result has been a shift toward a cheese monoculture. But in recent years, scientific advances have allowed us to glimpse… (more)

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Book Details  


Publisher: University of California Press (September 05, 2017)

Collection: California Studies in Food and Culture

Language: English


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