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The Science of Cheese
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.
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.
281 pages, Hardcover
First published January 1, 2013
14 people are currently reading
345 people want to read
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Displaying 1 - 27 of 27 reviews
March 26, 2017
A bit too scientific for me, but great overall if you're interested in learning more about cheese.
July 15, 2017
yawn Yawn YAWN ZZZZZZZZZZZZzzzzzzzzzzzzzz
October 30, 2013
Fascinating, in-depth look into the world of cheese.
The best way to describe this book is perhaps to call it an "Encyclopedia of Cheese." It is filled with scientific discussions, table after table of data and information, and dozens of sidebars of interesting tidbits ranging from historical, cultural, and scientific anecdotes. Just because it is comprehensive and scientific does not at all mean it is dry and flat. Quite to the contrary there is much in here that is very interesting, informative, and written quite engagingly.
There is something in this volume for people that are only mildly interested in cheese to someone who is a cheese-wonk and everyone in-between. It covers how different ingredients and processes end up as different varieties of cheese. It covers the different chemical compositions, the types of mold that may be present, how aging changes cheese, why cheeses end up soft or hard, the varieties of cheese, national regions and cheese, how to store cheese, how to serve cheese, why cheese and wine or beer pairs well, how cooking alters cheese, "process cheese," cheese and school science projects, cheese and the arts, and much, much more.
As I mentioned, it's an encyclopedia. Dedicated to cheese.
It's not something you're likely to read cover to cover. I found the first few three or four chapters to be particularly informative understanding cheese. The remaining chapters get more technical, delving into detailed science as well as how specifically all the varieties end up the way they are. I found these a bit more like reference material, but nevertheless still quite interesting. I will admit to skipping over most of the tables of data.
If you want to know about cheese, The Science of Cheese is a good place to look.
(This review is based on an advance review copy provided by the publisher through NetGalley.)
The best way to describe this book is perhaps to call it an "Encyclopedia of Cheese." It is filled with scientific discussions, table after table of data and information, and dozens of sidebars of interesting tidbits ranging from historical, cultural, and scientific anecdotes. Just because it is comprehensive and scientific does not at all mean it is dry and flat. Quite to the contrary there is much in here that is very interesting, informative, and written quite engagingly.
There is something in this volume for people that are only mildly interested in cheese to someone who is a cheese-wonk and everyone in-between. It covers how different ingredients and processes end up as different varieties of cheese. It covers the different chemical compositions, the types of mold that may be present, how aging changes cheese, why cheeses end up soft or hard, the varieties of cheese, national regions and cheese, how to store cheese, how to serve cheese, why cheese and wine or beer pairs well, how cooking alters cheese, "process cheese," cheese and school science projects, cheese and the arts, and much, much more.
As I mentioned, it's an encyclopedia. Dedicated to cheese.
It's not something you're likely to read cover to cover. I found the first few three or four chapters to be particularly informative understanding cheese. The remaining chapters get more technical, delving into detailed science as well as how specifically all the varieties end up the way they are. I found these a bit more like reference material, but nevertheless still quite interesting. I will admit to skipping over most of the tables of data.
If you want to know about cheese, The Science of Cheese is a good place to look.
(This review is based on an advance review copy provided by the publisher through NetGalley.)
July 23, 2018
Do you eat cheese? Depending upon where you live, you are likely to eat some sort of cheese. And the variety of cheese is staggering! France alone has 400 varieties. Take a look at the following link of the Monty Python Cheese Shop sketch - https://www.youtube.com/watch?v=PPN3K...
- for some of the variety of cheese eaten in England.
Michael Tunick (a research chemist at USDA) provides a brief history of cheese alongside an examination of the cheese-making process with the chemistry that creates the cheese you crave. The chapters consider various cheese types such as cheddar, surface mold ( Camembert and Brie), or cheeses with eyes (Swiss) along with discussions of texture, amino acids, aroma, and ketones. In other words, the author slips in the unique chemistry of the types of cheese while letting the reader enjoy the process.
But chemistry and cheese descriptions are not all that The Science of Cheese has to offer. Michael Tunick provides statistics (did you know that the Greeks manage to eat more cheese than anyone else? - 68.4 lbs. per person - p. 225), nutritional information, odd facts ( Edam cheese was used as a cannon ball in a naval battle in 1841 - p. 129), and even the worth of processed cheese. Plus each chapter opens with a cheese related quote and the author includes a Periodic Table of Cheeses!
So if the reader is interested in cheese, food chemistry, or just something different, give The Science of Cheese a nibble.
- for some of the variety of cheese eaten in England.
Michael Tunick (a research chemist at USDA) provides a brief history of cheese alongside an examination of the cheese-making process with the chemistry that creates the cheese you crave. The chapters consider various cheese types such as cheddar, surface mold ( Camembert and Brie), or cheeses with eyes (Swiss) along with discussions of texture, amino acids, aroma, and ketones. In other words, the author slips in the unique chemistry of the types of cheese while letting the reader enjoy the process.
But chemistry and cheese descriptions are not all that The Science of Cheese has to offer. Michael Tunick provides statistics (did you know that the Greeks manage to eat more cheese than anyone else? - 68.4 lbs. per person - p. 225), nutritional information, odd facts ( Edam cheese was used as a cannon ball in a naval battle in 1841 - p. 129), and even the worth of processed cheese. Plus each chapter opens with a cheese related quote and the author includes a Periodic Table of Cheeses!
So if the reader is interested in cheese, food chemistry, or just something different, give The Science of Cheese a nibble.
April 21, 2025
What a fabulous book! No, I am not going to claim - even for a moment - that I understand ort could follow all of the science here and there is little allowance made for teh non-scientist. However I could follow easily enough for most of this to make perfect sense. I think that you have to be somewhat of a cheese fanatic to read this BUT if you want to understand the varied tastes and textures of 'God's greatest food gift' then this book will fascinate and educate. It is guaranteed, however, that you will disagree with some of the author's statements about which is the "best-tasting" cheese but that is a good part of the product.
FASCINATING, educational and very well worth reading.
FASCINATING, educational and very well worth reading.
December 20, 2017
I was excited to learn about cheeses and how they come to be with this book, and while I did learn a good bit, it was much more technical than I had hoped, and really not suited to the audiobook format. It grouped cheeses into how they are cured, and then talked about various alcohols, esters, bacteria, and molds that are used to make individual cheeses. It was very specific, but would have worked better in text rather than narration, and with that level of detail, was ultimately rather dry.
October 19, 2019
More of a list than a book. Can't say I read the four or five pages carefully detailing and defining the adjectives professional cheese tasters use when preparing their reports, and I eventually lost interest in the "heat milk to x degrees, use x-length blades to cut the curd, age for x months" descriptions that came with every variety's description. But there are LOTS of fun, well-explained facts in here, and even when his writing gets a bit dry, the author's enthusiasm is clear.
October 4, 2017
I received this book via Goodreads first reads program.
The book is like an encyclopedia of Cheese.
It has scientific terms, but nothing too difficult.
It is a good gift for cheese lovers or in food stores.
I like this kind of books to have them in my library
The book is like an encyclopedia of Cheese.
It has scientific terms, but nothing too difficult.
It is a good gift for cheese lovers or in food stores.
I like this kind of books to have them in my library
March 18, 2022
I've been taking a number of cheese courses at George Brown and think this is an essential reference book.
It's really easy to read and gets into just the right amount of science/chemistry. Highly recommended for any cheese nerds out there.
It's really easy to read and gets into just the right amount of science/chemistry. Highly recommended for any cheese nerds out there.
June 8, 2023
I enjoyed this book. The only issue I had was that there were stretches of it being dry.
You have to want to know about cheese (why else would you be reading the book though) to enjoy the book.
Worthwhile and I'm happy I read it! Probably would give it another readthrough down the line!
You have to want to know about cheese (why else would you be reading the book though) to enjoy the book.
Worthwhile and I'm happy I read it! Probably would give it another readthrough down the line!
June 22, 2017
I like cheese. This book was a bit too template-like...but now I appreciate cheese more.
May 10, 2020
pretty dry, but then again its an entire book on cheese, so...
December 31, 2020
A lot of detail and interesting however the content/delivery can be rather dry. You need the written copy rather than audiobook.
April 15, 2021
Specific but not so specific that it leaves you in the dust scratching your head. Perfection. A wonderful intro into the science of cheese.
September 24, 2021
Well written,entertaining ,. Learned so much about the topic
June 5, 2014
I received a copy of this through the Goodreads first reads program and was really excited when it came in the mail - I love cheese and I'm a scientist, win!
I should mention I'm not a chemist and have no experience working in food science, so although I'm used to reading about some of these terms and about bacteria/fungi in general, I didn't know most of the material discussed in the book beforehand.
There was much more hard science than I was expecting in this book, lots of specific information about flavour compounds - how they're produced, how they work together and how they are measured. How casein proteins bind together to make harder, softer or even stretchy cheeses like mozzarella, and how this changes the way they melt.
The information is broken down very well and each type of compound is discussed in a separate chapter along with other information so it's not overwhelming and easily understood, then all are discussed together in the final chapters of the book. Despite this, it is still rather heavy-going and would be better to dip in and out of than to read cover to cover.
I've seen another review stating it is sort of like an encyclopedia of cheese, and would have to agree with that. There isn't a story or follow a distinct time line like you find in other popular science books, but instead it moves from fresh cheeses, through to hard and interior mould cheeses in a logical way.
I noticed a few typos and that one of the chemical structures is wrong on p155 of my copy. Instead of S-limonene the image shows geraniol.
I should mention I'm not a chemist and have no experience working in food science, so although I'm used to reading about some of these terms and about bacteria/fungi in general, I didn't know most of the material discussed in the book beforehand.
There was much more hard science than I was expecting in this book, lots of specific information about flavour compounds - how they're produced, how they work together and how they are measured. How casein proteins bind together to make harder, softer or even stretchy cheeses like mozzarella, and how this changes the way they melt.
The information is broken down very well and each type of compound is discussed in a separate chapter along with other information so it's not overwhelming and easily understood, then all are discussed together in the final chapters of the book. Despite this, it is still rather heavy-going and would be better to dip in and out of than to read cover to cover.
I've seen another review stating it is sort of like an encyclopedia of cheese, and would have to agree with that. There isn't a story or follow a distinct time line like you find in other popular science books, but instead it moves from fresh cheeses, through to hard and interior mould cheeses in a logical way.
I noticed a few typos and that one of the chemical structures is wrong on p155 of my copy. Instead of S-limonene the image shows geraniol.
January 5, 2015
"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.
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.
July 10, 2016
How can you govern a country that has 246 varieties of cheese?" -- Charles de Gaulle
Tunick has no advice for de Gaulle but he has figured out how to write a delightful book about cheese and the artistry of "bacteria wrangling" that produces it in all its glory. The author is a scientist with the USDA and clearly really likes cheese. I think he's being a little coy about his opinions on unpasteurized cheese sale restrictions in the US, given his employer. And a copy editor introduced an extra carbon atom on glucose on page 18 which is probably driving him crazy. I have nothing else negative to say. This book doesn't just hit your Cheddars and Emmenthalers and Goudas, it's will also inform the uninitiated on the existence of bryndza or Humboldt Fog as well. It is a book that is made to geek out about, with each chapter insert boxes of trivia ("Can you make cheese from any mammal's milk? Would a nice dense Edamer work as a cannon ball? What does green cheese mean and why is the moon made of it?") along with the main narrative, which is organized by cheese type and covers production & history in each chapter, followed by a drill down on the science of one aspect.
Tunick has no advice for de Gaulle but he has figured out how to write a delightful book about cheese and the artistry of "bacteria wrangling" that produces it in all its glory. The author is a scientist with the USDA and clearly really likes cheese. I think he's being a little coy about his opinions on unpasteurized cheese sale restrictions in the US, given his employer. And a copy editor introduced an extra carbon atom on glucose on page 18 which is probably driving him crazy. I have nothing else negative to say. This book doesn't just hit your Cheddars and Emmenthalers and Goudas, it's will also inform the uninitiated on the existence of bryndza or Humboldt Fog as well. It is a book that is made to geek out about, with each chapter insert boxes of trivia ("Can you make cheese from any mammal's milk? Would a nice dense Edamer work as a cannon ball? What does green cheese mean and why is the moon made of it?") along with the main narrative, which is organized by cheese type and covers production & history in each chapter, followed by a drill down on the science of one aspect.
June 3, 2014
A strange book on a great topic. In format it felt like someone had printed out a blog using Internet Explorer and then bound it in cloth. Once you get over the problem with medium, though, it's a pleasantly nerdy introduction to the scientific side of cheese with some occasional folk tales about history or medicine as they abut cheese. Reading it made me miss my grandfather, who was a cheese scientist at Minnesota, and I thought about how much I'd like to spend a couple weeks with him in his lab, appreciating him not just as a loving grandfather but as a scientist working to make the world a better and more beautiful place.
December 21, 2014
I was really hoping for a much more dynamic, interesting book on cheese -- which is a fascinating subject, for those of us cheese eaters. Instead, what I got was an intensely dry, self-referential read that was, honestly, incredibly boring. Much of the book covered subjects I already know with an approach that resembled an agricultural manual, and the book really didn't get into subjects like terroir in detail.
If you want to know the basics of how cheese is made, great. If you want to know about the fascinating and wonderful science behind cheese, uh, don't read this book.
If you want to know the basics of how cheese is made, great. If you want to know about the fascinating and wonderful science behind cheese, uh, don't read this book.
December 22, 2015
The first few chapters have some of the coolest random facts... I have shared the barn-paint fact with practically everyone I have come in contact with. It gets a little dry in the later chapters, because it is talking more specific and sciencey. I am not... I read the book as a hobby, so I didn't understand most of the big words and stuff, but it was written so that it is understandable without that knowledge. I do hope to learn more about this topic, so as to understand this book more. I really enjoyed reading it and am looking forward to adding it to my shelf.
August 3, 2015
so good i ate it all up! i'm not sure what more the author could have included. perhaps a little dubious in support of nutritional benefits of cheese. yes, there are many nutritional benefits but the author says the jury is out on cholesterol and saturated fat. really? i'm pretty sure the sugar and sodium could also be a problem. the bias is understandable given the author and the nature of the book. overall excellent.
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April 11, 2014637.3 T9266 2014
May 14, 2015
A very interesting read. I wish I could have it for longer but it must return to the library for someone else to read.
June 28, 2016
Apparently I got really bad at checking books off of my currently reading list...
April 5, 2017
While this book definitely had more of a scientific viewpoint, which makes sense because of the name, it was still very interesting. At times, I did actually get a bit lost because of some of the science and biology information, however a few read throughs helped. As a massive cheese fan, it was a fascinating read!
April 23, 2017
This book would be much better as a hard copy because of the recipes.
Displaying 1 - 27 of 27 reviews