Cultured: The Epic Story of Cheese

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.)

Genres: Audiobook, Nonfiction, History, Food, Historical

Audible Audio

Published January 1, 2021

About the author

Janet Fletcher, a columnist for the San Francisco Chronicle, is the author of numerous books on food and wine. She lives in Napa Valley.

Reviews

[A.M. · Rating 3 out of 5]

Points to a person who refers to themself as the curd nerd.

I found this very interesting, and I learnt that reindeer milk has an average of 25% fat, seven times that of cow’s milk, and the Sami people used to make cheese, but sadly it is a declining thing.

3 stars
Oh my gosh, I forgot to mention that I was in Ellsworth Wisconsin at the time of the cheese curd festival, and ate deep fried cheese curds (they are meant to squeak as you chew them) and watched the proud festival queen get her crown. Though I can’t see Royalty on the current program I reckon Reverend Raven & The Chain Smokin’ Altar Boys is a great band name. lmao

[Gilbert Stack · Rating 3 out of 5]

There was a lot more here than I wanted to know, but that didn’t keep the book from being interesting. It just turns out that I have been exposed to a lot less cheese than I would have thought and I’m probably happy that way. Still, I can’t pretend that it wasn’t fascinating exploring both the history of this food, how it’s produced, and just a lot about the different forms it takes around the world.

If you liked this review, you can find more at www.gilbertstack.com/reviews.

[Xerxia · Rating 4 out of 5]

Deeply enjoyed this. An engaging look at the history, chemistry, techniques and social conventions in cheese making across the globe. I learned a ton about cheese. And was hungry the entire time.

[ConfusedMagpie · Rating 2 out of 5]

Waaaaaay too centered in thw US foe a book about cheese, for the love of god cheeseburgers are not a “cheese containing dish” deserving of any time in a world with so many amazing cheese dishes, amwricans are way too proud of their lack of culture

[KC Comal · Rating 3 out of 5]

Way too much product placement, making me wonder if she was paid by the creameries she mentions so much, but I did get a great list of cheeses to try!

[Mike · Rating 3 out of 5]

Cultured: The Epic Story of Cheese — Memory-Jogger Review

Core Concepts: Cheese is humanity’s covenant with microbes: milk entrusted to time, technique, and microbial action. Styles arose from geography and necessity—Alpine wheels for storage, brined cheeses for hot climates, bloomy rinds for microbial ripening, blue cheeses in caves, and fresh cheeses for immediate use. Microbial cultures and terroir shape flavor, while affinage (aging) elevates both taste and texture. Industrialization democratized cheese through pasteurization and standardization but narrowed diversity. The artisan revival seeks to restore microbial richness while balancing modern safety. Fletcher also highlights tasting as a civic act: supporting artisans sustains ecological landscapes and traditions.


Quick Reference Takeaways:

• Cheese = preservation technology + cultural expression.

• Families of cheese reflect geography, necessity, and ingenuity.

• Microbes are partners in flavor; time and place matter.

• Industrialization brought safety and scale but reduced diversity.

• Artisan revival balances heritage with modern science.

• Tasting well is an ethical act sustaining landscapes and traditions.


Key Quotes:

“Every cheese tells a story of people, place, and patience.”

“To taste cheese attentively is to taste history, landscape, and the unseen life of microbes.”

“The rind is not a barrier but a frontier, where human craft meets microbial creativity.”

“Industrial cheese created abundance, but at the cost of character.”

“Learning to taste is an act of citizenship.”

Central Metaphors & Symbols: Cheese as covenant between humans and microbes; rind as frontier; affinage as time’s signature.


Author’s Purpose / Intellectual Context: Fletcher’s goal is to tell cheese’s epic history while advocating for the artisan renaissance. The book sits within food writing that links gastronomy, ecology, and cultural heritage.


Challenges, Gaps, and Counterarguments:

1) Romanticizing tradition: Risks assuming older methods are inherently superior.

2) Terroir ambiguity: A powerful idea, but scientifically slippery—difficult to isolate from starter cultures and global supply chains.

3) Public health tension: Raw milk advocacy is celebrated, but safety concerns are underexplored.

4) Environmental ledger: Focus on biodiversity but light on climate impact analysis (methane, land use).

5) Cultural elitism: Cheese literacy framed as civic virtue risks excluding those without access to artisan products.


(created by ChatGPT)

[Kari · Rating 3 out of 5]

Underwhelming.

I recognize that it's unfair of me to judge books like this against Proof: The Science of Booze or The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements, which are outstanding, but I did and I do, and I'm glad I didn't pay for this.

[Alex Shrugged · Rating 3 out of 5]

This was a good audio course on cheese and if you are into cheese (I means really into it) then you will probably rate it higher than I did. But I am not that much into cheese. I was glad to know how it was made, some of the differences between cheeses and the history of cheese, but I was pretty well satisfied a little over half way through. I finished out the course with a sense of duty. In an objective sense it was of good quality through out. (It's me, not the author.)

I doubt I will return to this course, but I would like to explore how to make cheese... maybe give it a try.

[Gregory Eakins · Rating 3 out of 5]

This is a fun overview of a number of aspects of cheese - regional varieties, history of cheese, the cheese making process, how to eat cheese, and how to cook cheese.

It's very short, so a lot of the facts are just spit out without any context, such as the cheese from various regions of the world.

If you listen to this book, you'll probably be inspired to pick up something weird in the fancy cheese section of the store, and you'll appreciate all the work that went into it.

[Annie · Rating 5 out of 5]

This audiobook provides an excellent foundation on cheese: cheese-making process, names, origins, smells, textures, and appearances. Do you or don't eat the rind (depends on the cheese and preference)? Is mold bad (depends on the cheese)? What's a good melting cheese (gruyere and fontina are good choices).

[Toni · Rating 4 out of 5]

Cheese me, please. This course made me realize that I missed my calling in life. Thankfully, I'm not dead so I can chase down more cheeses to sample. If you live history and knowledge and are especially interested in one of your favorite foods, then I recommend this audiobook.

Who knew there were laws for cheeses??

[kodi · Rating 2 out of 5]

2.75 ⭐️

idk man I just wanted to learn about cheese! go wisco!

this was a very interesting audiobook, and I appreciate the narration being done by the author. it was clear that she loves her niche little field.

I found myself zoning out a lot, but did have a good time learning about the history of cheese.. weird stuff but pretty cool.

[Jouni Koskinen · Rating 3 out of 5]

It's ok. Good for an Audible freebie. Goes through history, techniques and cheese areas and types. Would be 4/5 but the book is pretty US-centric at times and the chapter on "is cheese unhealthy" was unnecessary and so dumbed down it almost insults the reader.

[Britt Richards · Rating 5 out of 5]

This was such an informative book! Janet Fletcher has such a nice voice to listen to. She did a tremendous job talking about the history of cheese, various types of cheeses, what cheeses are made where, and how to enjoy them. I learned so much! It was a truly fascinating book.

[Fluff Berger · Rating 5 out of 5]

Yes, a book about cheese! It was fun to learn the hows and whys of so many different styles. The author/narrator was engaging. I hope to listen to this one again (or get a hard copy) in order to find the names and try some new types of cheese in the future.

[Deirdre E Siegel · Rating 5 out of 5]

Cheese, mmm, mmm, mmm… with bacon at the top of my food pyramid.
This is American cheese history, interesting and informative.
Thank you for your collection of words Janet Fletcher, much appreciated (-:

[Nathan Perrin · Rating 5 out of 5]

Life is strange. A year ago, I literally thought, "Ya know... Maybe I am not the domestic type. Maybe I should swear off romance and live like a hip Mennonite monk."

And now I am listening to lectures about the history of cheese with my partner. We're both invested in this dairy journey. Wow.

[Ryan Watkins · Rating 4 out of 5]

Fun short lecture series on cheese. It covers the history of cheese, various styles and their places of origin, as well as affinage and tasting.

[Niniane · Rating 4 out of 5]

I learned:
- how cheese is made
- the regions that make Cheddar, Gouda, Gruyere, etc.
- esoteric cheeses

[Andrew · Rating 3 out of 5]

Lectures about cheese. Moderately interesting. In parts reminded me of Michael Pollan's work.

[Jeff J. · Rating 3 out of 5]

Probably more than I needed to know but interesting nonetheless.

[Mike · Rating 3 out of 5]

Janet Fletcher did a good job, but I would have liked more in depth. Nice enough broad overview, and, as I said, I like her style.

[LemontreeLime · Rating 3 out of 5]

This was a fun overview.

[Patrick Flannery · Rating 4 out of 5]

I learned a lot about cheese! It did at times feel like an infomercial but in a pleasant way

[Cristiana · Rating 1 out of 5]

I just can't stand the chatty informal style of these "lectures" [sic]. Definitely not for me!

[Matthew · Rating 4 out of 5]

Kinda cheesy ;D

[Victor N · Rating 3 out of 5]

Many fun facts

[Elizabeth · Rating 3 out of 5]

2.5

[Nick Harriss · Rating 4 out of 5]

Any interesting series of lectures.