Explore the rich history, science, and culture of cheese with "The Oxford Companion to Cheese." This comprehensive encyclopedia features 855 A-Z entries covering everything from historical origins and production methods to the microbiology and chemistry of cheese making. Discover global cheese varieties, influential cheesemakers, and the fascinating journey of cheese from ancient times to modern innovation. With contributions from 325 experts worldwide, including cheesemakers, scientists, historians, and anthropologists, this landmark work offers unparalleled insight into the world of cheese. It details everything from common varieties like cottage cheese and Camembert to lesser-known regional specialties, milk sources beyond cows and goats (including yak and reindeer), and the crucial role of bacteria and molds in cheese development. Beautifully illustrated with color inserts and black and white images, "The Oxford Companion to Cheese" is an essential reference for both novices and seasoned enthusiasts. Product Summary: The Oxford Companion to Cheese, Hardback book by Oxford University Press Inc. Features 855 entries, expert authors, and detailed information on cheese history, science, and production. Includes color inserts and images. ISBN 9780199330881. Language: English. Release Date: 01/12/2016.