![]() ![]() What's Behind Low Dairy Prices And Too Much CheeseĬheddar Culture: The Science & Tradition Of Vermont CheeseĪlso on the program: on the 75th anniversary of the attack on Pearl Harbor, VPR's Nina Keck talks to Vermonters about their memories of that day.īroadcast live on Wednesday, Decemat noon rebroadcast at 7 p.m. ![]() If this isn't enough cheese for you, check out some past segments: ![]() We're joined by Catherine Donnelly, a professor of nutrition and food sciences at UVM, and the editor in chief of "The Oxford Companion to Cheese." And by Mateo Kehler, of Jasper Hill Farm in Greensboro, who wrote the forward to the book. ![]() Want to know about cheese varieties? Microorganisms involved in its production? Cheese shops? Cheese in art? Cheese in literature? Cheese history? We've got you covered. We're talking about the intersection of cheese and all aspects of human civilization with a couple of the folks behind the " The Oxford Companion to Cheese." An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. By Catherine Donnelly (Editor in Chief), Mateo Kehler (Foreword by). 8 Best Cheesemaking Books of All Time Home Cheese Making The Art of Natural Cheesemaking Mastering Artisan Cheesemaking The Oxford Companion to Cheese That. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. A big new book has more information than you may have known you wanted about cheese. The Oxford Companion to Cheese (Oxford Companions) By Catherine Donnelly (Editor in. ![]()
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