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Cultured: A World History of Cheese
- Narrated by: Janet Fletcher
- Length: 4 hrs and 45 mins
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Cultured: A World History of Cheese
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Publisher's Summary
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.)
What listeners say about Cultured: A World History of Cheese
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
- Anonymous User
- 24-11-2021
Easy to listen and good explanations
I really enjoyed the exllanations and stories of cheese. However, I was interested in the history and process of cheese and not specifically from the US, which sound a bit like propaganda as is not a historic cheese producer.
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1 person found this helpful
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Overall3 out of 5 stars
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Performance3 out of 5 stars
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Story3 out of 5 stars
- DDD
- 13-01-2023
Long winded and presumes knowledge of cheese
As a person who knows nothing of cheese this title interested me. However from the get go there were a number of terms thrown at me that I didn't understand and in honesty I know very little of EU determinations of products. So the first two hours of this audiobook were not very interesting. I'm sure to some better versed in cheese this would be interesting but for a newbie like me sorry.
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