The Science of Cheese

By: Michael H. Tunick

Narrated by: Dennis Holland

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day. Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.

Download the accompanying reference guide.©2014 Oxford University Press (P)2014 Audible Inc.

Science, Humor, Education and Brilliance

Would you consider the audio edition of The Science of Cheese to be better than the print version?

I am blind so the Audio version is my choice. I have read thousands of books over the years. I found that Dennis Holland, the narrator of this book to be one of the top readers I have come across. I think that he understands what he is reading and he especially has portrayed the ideas of the author if fine form.

Who was your favorite character and why?

Michael is the favorite character in this book. His wry sense of humor and his brilliance as a scientist comes forth in his words.

What does Dennis Holland bring to the story that you wouldn’t experience if you just read the book?

Dennis Brings Michael's personality into focus.

Was this a book you wanted to listen to all in one sitting?

"The Science of Cheese" would be best purchased and read in three cycles. Once for the general information and enjoyment of quips and quotes. Two for Memory of terms and formulas and the Third as a reference textbook.

Any additional comments?

I have already been recommending this book to others. I am looking forward to finding other books by Michael Tunick in the future.

A special note: Michael is writing this book with immense scientific knowledge, experience in the field and his expanded knowledge of literature, humor and human nature. This is all relevant in making this book stand out over others.

Read enjoy and learn.

Cheese geek delight

If you know what a gas spectrometer is, love finding out what ph mozzarella is stretchier at and need to know the only cheese intentionally infested with maggots then this is the book for you. Less geeky types my not enjoy this strait forward science book about cheese. There are no descriptions of green mountain pastures with contented cows, no descriptions of the aroma of early morning fresh from the goat milk or the musings of a cheese maker after a long day. There is great facts, info on appellations, & historical tidbits (spoiler: Kraft did not invent Velveeta!) Nice material on sensory analysis & flavor.

Surprisingly good!

I have no interest in cheese, but I enjoyed this book and learned a lot. Anyone who desires to learn something a little different should read this book. A science background helps!

Interesting and deep science

I loved this book. It is very heavy in science. I like the science but if you don't, this may not be the book for you.

Get the printed book

While this book provides some interesting information, you're better off getting it in print where you can see tables and compare information across different entries.