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The Science of Cheese


With an overview of most cheese types, from fresh to washed to mold-ripened to cheddared, Michael Tunick’s The Science of Cheese is a masterpiece of cheese biology and chemistry. The book starts with a brief history of cheesemaking and then delves into the science of milk, braking it down into its constituent molecules and talking about how the milks of different animals is different. This book is a must read for anyone studying to be a certified cheese professional and for professional and aspiring amateur cheesemakers alike.


The Science of Cheese


$24.12 at amazon.com

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