The Oxford Companion to Cheese
by Catherine Donnelly
Oxford University Press | November 2016 | ISBN-10: 0199330883 | 888 Pages | True PDF | 57 mb

Winner of the 2017 James Beard Award for Reference & Scholarship

The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.

The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. 

An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

CONTENTS
Foreword vii
Introduction ix
Topical Outline of Entries xiii
The Oxford Companion to Cheese 1
APPENDIX Cheese Museums 787
Directory of Contributors 791
Index 805
 
https://s24.postimg.org/s08f1kdfp/The_Oxford_Companion_to_Cheese.jpg