Reinventing the wheel: milk, microbes, and the battle for real cheese

What has happened with cheese over the past hundred years? Industrial production has changed almost every aspect of its manufacture - from breeds of cows that give milk to strains of microbes, these are proper milk. Bronven and Francis Persival explore what was lost when farm cheeses made of raw unpasteral milk surrendered under the inexorable onslaught of industrialization and unification. They find many reasons for optimism: around the world - not only in France, but also in the USA, Great Britain, Australia - the young generation of farmers revives forgotten art, studies great -grandfathers and makes a new - well -forgotten old - craft cheese.
The Book of the Persival spouses is an amazing journey into the world of cheese: the authors managed to draw a huge panorama of this world and its history for several centuries, to explain the difficult issues in an accessible language - the subtleties of dairy farming, microbiology of leafs and enzymes, the legislative regulation of the cheese industry. Despite the serious scientific base, the book is read as an exciting novel and will certainly be interesting not only to fans of cheese, farmers, cheese and restaurateurs, but also to everyone who is worried about healthy natural food - even in itself, even in cultural and anthropological, even in production and marketing context