The Book of Cheese

About this book

In an era when artisanal craftsmanship was gaining renewed appreciation, "The Book of Cheese" by Charles Thom and W. W. Fisk emerges as a pivotal guide to the intricate world of cheese-making. This educational text delves into the science behind fermentation and the art of aging, offering insights into the diverse processes that yield beloved varieties of cheese. With meticulous attention to detail, it covers essential topics such as curd formation and flavor development, making it an invaluable resource for both novices and seasoned cheese enthusiasts. Ideal for students, culinary professionals, and food historians alike, this comprehensive work celebrates the rich heritage and complexity of cheese, inviting readers to explore its delicious nuances.