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For anyone interested in cheese, I really enjoyed the book "Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese" by Bronwen Percival and Francis Percival

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The title alone deserves an award. As a hobbyist cheesemaker, thanks for the suggestion, too.

It's not a hands-on book, though, but more of a detailed history of natural cheese-making.

No worries. I'm as interested in the history as much as any particular recipe. :)

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