Cheese wasn’t designed. Cheeses were, and are, products of specific geographical, economic, ecological, and cultural circumstances. And so in the history of cheesemaking we see the history of agriculture, of trade, of places, and people. The countless cheeses—each made with only milk, rennet, bacterial cultures, and salt—reflect the diversity of the contexts in which they were first produced. Cheese therefore offers a rich, “living “connection to the past and, as Asher’s The Art of Natural Cheesemaking implies, a lens for engaging with the political, ethical and ecological issues that affect our futures.

Researchers should cite this work as follows:

• Yap, C., (2025), "The art of natural cheesemaking by David Asher", HSSCommons: (DOI: 10.15353/cfs-rcea.v3i1.157)

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1. cheese
2. Cheesemaking

Original publication: Yap, Christopher. "The art of natural cheesemaking by David Asher." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 3, no. 1, 2016, pp. 136-139. DOI: 10.15353/cfs-rcea.v3i1.157. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.