Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era.
In fact, after a long period of industrialized, processed, and.
Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. Together with Bronwen, he cofounded the London Gastronomy Seminars.Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. 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.įrancis 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. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of the website. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.īronwen Percival is the cheese buyer at Neal’s Yard Dairy in London. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese.
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.Īt the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. However, Bronwen and Francis Percival find reason for optimism. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. 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.
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