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Content is good but narrative referred to alot of tables and images in book. Thats impossible to see in a downloaded pdf if you listen while you drive.
9 of 9 people found this review helpful
If you know what a gas spectrometer is, love finding out what ph mozzarella is stretchier at and need to know the only cheese intentionally infested with maggots then this is the book for you. Less geeky types my not enjoy this strait forward science book about cheese. There are no descriptions of green mountain pastures with contented cows, no descriptions of the aroma of early morning fresh from the goat milk or the musings of a cheese maker after a long day. There is great facts, info on appellations, & historical tidbits (spoiler: Kraft did not invent Velveeta!) Nice material on sensory analysis & flavor.
7 of 7 people found this review helpful