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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


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Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.