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964 Pearl Street Napa, California 707-733-3199
Tues - Sat : 10:00AM - 8:00PM
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610 First Street, Shop 4 Napa, California
Sun - Thurs: 9:00AM - 7:00PM
Fri: 9:00AM - 8:00PM
Sat: 8:30AM - 8:00PM

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Reinventing the Wheel // Books and Cheese!

Join Bronwen and Francis Percival to learn about and taste cheese made the good old fashioned way!

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 factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.

Event date: 
Sunday, September 3, 2017 - 2:00pm to 4:00pm
Event address: 
610 First St
Napa, CA 94559
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese Cover Image
$29.95
ISBN: 9780520290150
Availability: Coming Soon - Available for Pre-Order Now
Published: University of California Press - September 5th, 2017

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 factory production.