The art of natural cheesemaking by David Asher

By Christopher Yap

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…

Listed in Review | publication by group Canadian Food Studies / La Revue canadienne des études sur l’alimentation

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