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Publisher's Summary

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day. Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.
©2014 Oxford University Press (P)2014 Audible Inc.
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Customer Reviews

Most Helpful
3 out of 5 stars
By Anshuman on 04-30-16

Not designed for car audio

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.

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9 of 9 people found this review helpful

4 out of 5 stars
By Marzi on 04-21-16

Cheese geek delight

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.

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7 of 7 people found this review helpful

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