To mark the publication of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese, authors Bronwen & Francis Percival will host a special edition tasting.
In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of homogeneous factory production.
While Bronwen and Francis reject the mainstream shift toward higher yields and monoculture, this is an optimistic story. Around the world, from Vermont to Normandy, from Australia to the north of England, the most enterprising cheesemakers are beginning to explore the techniques of their great-grandparents. At the same time, using the latest molecular methods, scientists have begun to challenge conventional wisdom about the role of microbes in every part of the world around us. Their work reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavour and safety of cheese. Bit by bit, one experiment at a time, these dynamic communities of scientists, cheesemakers, and farmers are reinventing the wheel. Read more about Francis and Bronwen Percival and their book at: www.realchesse.net
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese is published by Bloomsbury Sigma. Copies of the book may be purchased at the tasting.
This tasting is designed to serve as a light meal and includes a cheese plate of 8 cheeses as well as bread, and accompaniments. Wine will be offered as refreshment. As alcohol is served, all attendees must be over 18 years of age.