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"Cheesemakers."
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Reinventing the wheel : milk, microbes, and the fight for real cheese
\"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing \"real\" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level.\"--Provided by publisher.
Book
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti
Penicillium roqueforti is a filamentous fungus used for making blue cheeses worldwide. It also occurs as a food spoiler and in silage and wood. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations. Here, we used a large strain collection from worldwide cheeses published recently to investigate the genetic structure of P. roqueforti.
We found a genetic population structure in P. roqueforti that was consistent with previous studies, with two main genetic clusters (W+C+ and W-C-, i.e., with and without horizontal gene transferred regions CheesyTer and Wallaby). In addition, we detected a finer genetic subdivision that corresponded to the environment and to protected designation of origin (PDO), namely the Roquefort PDO. We indeed found evidence for eight genetic clusters, one of the cluster including only strains from other environments than cheeses, and another cluster encompassing only strains from the Roquefort PDO. The W-C- and W+C+ cheese clusters were not the most closely related ones, suggesting that there may have been two independent domestication events of P. roqueforti for making blue cheeses.
The additional population structure revealed here may be relevant for cheese-makers and for understanding the history of domestication in P. roqueforti.
Journal Article
The life of cheese
Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As \"unfinished\" commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.
eBook
Creating Dairyland
The story of dairying in Wisconsin is the story of how our very landscape and way of life were created.By making cows the center of our farm life and learning how to care for them, our ancestors launched a revolution that changed much more than the way farmers earned their living -- it changed us.
eBook
Precarious Provisioning
Studying the socio-ecological systems which produce food highlights the entangled nature of humans, other species and ecosystems near and far. The three texts discussed in this essay have this awareness in the foreground. Participants in the solidarity economy and artisan cheesemakers know this, and the three authors do as well, demonstrating an integration of ecological awareness in their research and the pursuit of new knowledge. Cristina Grasseni, Heather Paxson and Anna Tsing trace connections and describe flows of organisms, food, skills and ideas, from the microbial community on the surface of a maturing cheese to global trade networks shaping mushrooms, mushroom pickers and forests. Each demonstrates the tight synergies of human culture and more-than-human nature that shape ecosystems and produce food beyond increasingly fragile capitalist industrial food production systems.
Journal Article
Terroir in My Cheese, Please
Can cheese makers honestly say they produce cheeses reflecting a local terroir if their milk comes from dairy animals fed in a conventional manner?
Journal Article
What I do : Biddy Fraser-Davies
Biographical material. Source: National Library of New Zealand Te Puna Matauranga o Aotearoa, licensed by the Department of Internal Affairs for re-use under the Creative Commons Attribution 3.0 New Zealand Licence.
Newspaper Article
