The Science of Cheese by Michael Tunick



“From ‘smear-ripened’ Swiss tilsit to the maggot-riddled casu marzu of Italy, cheese can carry a whiff of the surreal. Chemist Michael Tunick tours a sample of the 2,000 known varieties, mingling science (biology, chemistry, physics, nutrition and climatology) and cultural lore to make an accessible whole. If you have ever wondered what links Limburger with foot perspiration (answer: short-chain fatty acids), or how to make mozzarella at home, Tunick is your man.” — Nature


The Science of Cheese by Michael Tunick

304 pages, Hardcover


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