The art of natural cheesemaking by David Asher
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
Version 1.0 - published on 19 Mar 2025 doi:10.15353/cfs-rcea.v3i1.157 - cite this
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Canadian Food Studies / La Revue canadienne des études sur l’alimentation
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