Bookverdict.com

The average American consumes 34 pounds of cheese annually, but most of us don't ponder the complex scientific processes involved in cheese making. In his first book, Tunick (research chemist, Dairy & Functional Foods Research Unit, U.S. Department of Agriculture) delves into the history of cheese making (like many discoveries, it was accidental) and the fascinating and varied methods that transform milk into cheese. He provides a skillf...Log In or Sign Up to Read More