Reinventing the Wheel. Milk, Microbes, and the Battle for Real Cheese

The book by the Percival spouses is an amazing journey into the world of cheese: the authors manage to paint a vast panorama of this world and its history over several centuries, explaining complex issues in an accessible language – the intricacies of dairy farming, the microbiology of starters and enzymes, and the legislative regulation of the cheese industry.

Despite its serious scientific foundation, the book reads like an intriguing novel and is sure to interest not only cheese lovers, farmers, cheesemakers, and restaurateurs, but also everyone concerned about healthy natural food – whether in itself, or in cultural and anthropological, or in production and marketing contexts.