Cultured: A World History of Cheese

By: Janet Fletcher, The Great Courses

Narrated by: Janet Fletcher

Some of us go weak in the knees for silky, buttery Brie.

Some of us consume stinky, washed-rind cheeses like French Muenster with great pride.

Some of us can’t imagine a plate of pasta without a hurricane of grated Parmigiano Reggiano.

But cheese is more than just a snack or finishing touch. It’s a world unto itself. Cheese has been a part of the human experience for thousands of years, and it has so much to teach us - about history, microbiology, cultural differences (and commonalities), and the complex workings of our senses. Not to mention, it’s just incredibly delicious.

Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.

(And yes, you have our permission to snack on your favorite cheeses while you listen.)

©2021 Audible Originals, LLC (P)2021 Audible Originals, LLC.

Very informative & infectiously enthusiastic presenter

Very informative; it's always such a joy hearing presenters with unfettered enthusiasm & passion of their topic, especially those whom prove to be extremely well-educated about their topic; it's origins, cultural contexts & history (also see Prof Greenberg's many TGC lecture series on music, opera & associated composers)!! I am known to "rabbit hole" deep research topics of immense fascination (thx ADD & borderline Autism 😆), and I researched & verified the historic origins & precedents Ms. Fletcher gave...they're all true & verified!! Most informative was realizing the truth about lactose content similarities between cow, sheep & goat milk, as well as fat & cholesterol content comparisons (as usual, mass media get these wrong in generic "blanketed" statements 🙄😒) thereof. Thank you Janet Fletcher for this gem...which I'll gladly have to revisit in my Audible library whenever I should wish to. Happy affinaging/Affinaeur & cheesing, folks!! 🧀

An Amazing Experience

Listening to "Cultured" has been an amazing experience. In addition to a great performance and a fascinating look at the history of cheese, the presentation highlights the brilliance and determination of our ancestors. As I listened on my very early morning run at 4:30, I found myself drifting back in time to be there at the moment one of my ancestors...and yours...made a discovery that has given all of us the gift of cheese. I am grateful that Janet Fletcher has shared this gift with us.

An incredible resource for enthusiasts, consumers and those in the cheese workforce!

I have been a cheesemonger for 17 years and in that time I have accumulated 80+ books on cheese. I would rank Janet Fletcher’s, Cultured: A World History of Cheese in my top 3! I’ve listened to it four times now to help reinforce the facts and antidotes that Janet discusses so I can share them with my customers. I adore the “joy of discovery” in Janet’s voice when she retells some of her personal experiences and the sincerity in her voice when she dispels myths in other topics about this historically important foodstuff we call cheese. Thank you Audible for choosing Janet to create this valuable resource!

Shockingly Informative

This title represents what the Great Courses Audible Exclusives should be- an engaging and absorbing presentation on a topic that you didn't know you were interested in. Some of the other short titles have been less than stellar, but this lady knows how to do it right.

Cheese Please

I enjoyed this audio product. It has the standards of The Great Courses, that is, quality content, delivered competently, and in a fairly entertaining manner to as to keep one's attention. I learned a fair amount about cheese from this course, and intend to take the course again in future. I hope The Great Courses is considering doing a course on cheese that is both audio and video. I would buy it. This audio product is endorsed by The Great Courses. But it is only available here on Audible. It is not available on The Great Courses website, or Wondrium.