Reinventing the Wheel

Reinventing the Wheel

Milk, Microbes, and the Fight for Real Cheese

Book - 2017
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"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Publisher: Oakland, California :, University of California Press,, [2017]
ISBN: 9780520290150
Call Number: 637.3 P4122r
Characteristics: xiii, 294 pages : illustrations ; 24 cm
Additional Contributors: Percival, Francis 1978-- Author


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LPL_EliH Dec 05, 2017

You must already be fairly interested in raw milk cheese to appreciate Reinventing the Wheel; that isn't to say that it's bad-- the book is just niche and very in-depth at that. For those with a stomach for an academic analysis of microbes and cheesemaking, this is an intriguing and somewhat controversial (in the context of dairy, that is) title to dig through. I wish there were more discussion of the fun part of cheese-- its flavor and other culinary attributes. But then again, I wish that about every book.


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