The History of Cheese
What do Homer’s Oddessy, slave labor, and European monasteries have in common? Cheese.
In his new book, Cheese and Culture: A History of Cheese and Its Place in Western Civilization, food scientist Paul Kindstedt traces cheese from ancient civilization to the 21st century. He not only tracks how cheese changed the arc of human history, he also examines the versatility of this dairy wonder. Turns out a pockmarked wedge of artisanal Swiss and the preternaturally shiny and smooth Kraft single are linked by milk curds that are part of cheesemaking’s 9,000 year-old history.
Paul Kindstedt, author, professor at the University of Vermont in the department of Nutrition and Food Sciences