Bronwen and Frances Percival. Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. University of California Press, 2017.
In this book, the Percivals take a serious deep dive into the culinary history, sociology, politics, terroir, microbiology, and how-to of the making and eating of cheeses, raw and pasteurized. Both kinds, when done right, can be delicious and safe. This book should convince anyone that the making of wondrous cheeses is a science as well as an art.
