In little more than a century, cheesemaking has changed from a locally-rooted, artisanal practice to a juggernaut of monoculture and factory production. And yet around the world, a new generation is working to reclaim the flavors and practices of traditional cheeses made with indigenous microbial cultures. In Reinventing the Wheel, Bronwen Percival (cheese buyer for the famed Neal's Yard Dairy) and wine and food writer Francis Percival take readers on a global tour to meet the enterprising cheesemakers and scientists working to better understand the microbes that make our favorite cheeses. In Portland for the release of their new book, the Percivals will lead a guided cheese tasting and discussion that explores the science and culture of farmstead cheesemaking. Don't miss this special opportunity to learn about raw milk microbiology in the most delicious way possible!
Special thanks to Neal's Yard Dairy.
Tickets include a guided cheese tasting, discussion, and a signed copy of Reinventing the Wheel by Bronwen & Francis Percival.
Bronwen Percival is the cheese buyer at Neal’s Yard Dairy in London. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of the website microbialfoods.org. In addition to serving on the editorial board of the Oxford Companion to Cheese, she recently edited an English translation of the leading French textbook on raw-milk microbiology for cheesemakers.
Francis Percival writes on food and wine for The World of Fine Wine and was named Louis Roederer International Wine Columnist of the Year in 2013 and Pio Cesare Wine and Food Writer of the Year 2015. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. Together with Bronwen, he cofounded the London Gastronomy Seminars.