My home library is stuffed with cheese books. (You’re surprised?) I have cheese books that make me hungry and dry dairy-science textbooks that don’t. I have cheese cookbooks, encyclopedias, compendiums and memoirs. I have cheese books in four languages. But I don’t have any cheese books as smart, provocative and well written as the new Reinventing the Wheel: Milk, Microbe, and the Fight for Real Cheese by Bronwen Percival and Francis Percival.
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{ Janet Fletcher / Food Writer }
{ Janet Fletcher / Food Writer }