637.3: Tunick, Michael H. The Science of Cheese. Oxford, UK: Oxford University Press, 2014. 242 pp. ISBN 978-0-19-992230-7.
- 600: Technology
- 630: Agriculture and related technologies
- 637: Processing dairy and related products
- 637.3: Cheese processing
Cheese has existed in some form or another since the eighth millennium BCE. Over the last ten thousand years, the technique has been the same. Separate the curd (milk solids) from the whey (remaining liquids) and form into a block to eat. How you separate the two, what kind of milk you start with, and what you do to the curd after separation govern the cheese you get. There are cows cheeses, sheep cheese, goat cheese, yak cheeses, stained cheeses, blue cheeses, stretched cheeses, and even brined cheeses. Michael Tunick’s The Science of Cheese is exactly that—a look at the all the wonderful and intricate science behind the making of a single piece of cheese.