This is a lovely book about the “chemistry” of cheese which both entertains and informs. The information contained is about far more than the science and will interest people of various disciplines.
The author covers the details of the science of cheese, from milk composition to the chemistry of the flavours, with full explanations of the manufacturing process. Throughout, the science is enlivened with quotations, which makes it easy to read.
For food scientists and technologists, the chemistry of all of the various types of cheeses and their production methods are covered. Having worked in the dairy industry myself, I know the importance of easily accessible tables on what can go wrong and the steps to take can help to rescue batches being included in this book. Also of particular use is the chapter on analysis and flavour comparisons in ensuring consistency of flavour and customer satisfaction.
Food historians will find that the history of cheese making is covered and the book also interlinks with current artisan production.
For caterers, chefs and anyone interested in cheese making (including new small producers with an interest in artisan cheese making), this book provides information on the different types of cheese: their usages, textures, flavours and nutritional profiles.
For those involved in education, the information about traditional cheese making as well as home production of cheese and taste-testing can be used to enliven teaching. These ideas can even be used by those running local food groups, promotions and markets.
The book has an excellent scientific basis and is both well referenced and easy to read.
