CHEESE NOTES

Kickstarter: Raw Milk Microbiology for Cheesemakers

Check out this great Kickstarter, to translate a groundbreaking study on raw milk microbiology from the Conseil National des Appellations d'Origine Laitières. Bronwen Percival (@BronwenPercival on Twitter), from Neal’s Yard Dairy, is the project coordinator: 

The next frontier for cheese: harnessing natural microbes to make cheeses that are not only safe, but exceptional and unique.

This groundbreaking practical guide to raw milk microbiology was written by a group of French scientists. Our aim is to publish an English translation.

Within its pages, the authors show how protecting the natural diversity of carefully produced raw milk is not only crucial for maintaining the identity and flavour of cheese, but also promotes a barrier effect that can help to protect against the growth of pathogens. Rather than subverting modern food safety targets, this approach may actually help cheese producers to achieve them.

We’ve tried to keep the entry level contribution low in order to make the book accessible to the largest possible number of people. We also greatly appreciate larger contributions from those who understand that this information has the potential to transform the production and quality of artisan cheese in the English-speaking world.

Nothing like this book is currently available in English. Please join us and help to reshape modern farmhouse cheesemaking knowledge and practice.

Check out and contribute to the Kickstarter! £40, plus £15 for shipping if you’re outside the UK, (around US$93 total) gets you a copy of the book when it comes out.


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    A Kickstarter decidedly more important than making potato salad.
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