Title
Ending The War On Artisan Cheese: The Inside Story Of Government Overreach And The Struggle To Save Traditional Raw Milk Cheesem
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A Prominent Food Scientist Defends The Use Of Raw Milk In Traditional Artisan Cheesemaking.Raw Milk Cheesecheese Made From Unpasteurized Milkis An Expansive Category That Includes Some Of Europes Most Beloved Traditional Styles: Parmigiano Reggiano, Gruyre, And Comt, To Name A Few. In The United States, Raw Milk Cheese Forms The Backbone Of The Resurgent Artisan Cheese Industry, As Consumers Demand Local, Traditionally Produced, And Highquality Foods. Internationally Awardwinning Artisan Cheeses Like Bayley Hazen Blue (Jasper Hill, Vt) Would Have Been Unimaginable Just Forty Years Ago When American Cheese Meant Kraft Singles.Unfortunately The Artisan Cheese Industry Faces An Existential Regulatory Threat. Over The Past Thirty Years The Us Food And Drug Administration (Fda) Has Edged Toward An Outright Ban On Raw Milk Cheeses. Their Assault On Traditional Cheesemaking Goes Beyond A Debate About Raw Milk Safety; The Fda Has Also Attempted To Ban The Use Of Wooden Boards, The Use Of Ash In Cheese Ripening, And Has Set Stringent Microbiological Criteria That Many Artisan Cheeses Cannot Meet. The David Versus Goliath Existence Of Small Producers Fighting Crushing Regulations Is True In Parts Of Europe As Well, Where Beloved Creameries Are Going Bellyup Or Being Bought Out Because They Cant Comply With Eu Health Ordinances. Centuriesold Cheese Styles Like Fourme Dambert And Cantal Are Nearing Extinction, Leading Prince Charles To Decry The Bacteriological Correctness Of European Regulators.The Dirty Secret Is That Listeria And Other Bacterial Outbreaks Occur In Pasteurized Cheeses More Often Than In Raw Milk Cheeses, And Traditional Processes Like Ashripening Have Been Proven Safe. In Ending The War On Artisan Cheese, Dr. Catherine Donnelly Forcefully Defends Traditional Cheesemaking, While Exposing Government Actions In The United States And Abroad Designed To Take Away Food Choice Under The False Guise Of Food Safety. This Book Is Fundamentally About Where And How Our Food Is Produced, The Values We Place On Methods Of Food Production, And How The Roles Of Tradition, Heritage, And Quality Often Conflict With Advertising, Politics, And Profits In Influencing Our Food Choices.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this book have? A: This book has two hundred twenty-four pages. It provides an in-depth exploration of the artisan cheese industry and its challenges.
- Q: What is the binding type of this book? A: The binding type is paperback. This makes it lightweight and easy to handle for readers.
- Q: Who is the author of this book? A: The author is Dr. Catherine Donnelly. She is a prominent food scientist known for her expertise in traditional cheesemaking.
- Q: What genre does this book belong to? A: This book belongs to the genre of non-fiction. It focuses on food science and the regulatory issues surrounding artisan cheese.
- Q: Is this book suitable for all ages? A: Yes, this book is suitable for all ages. However, it is recommended for readers interested in food production and regulation.
- Q: What themes are explored in this book? A: The book explores themes of traditional food production, government regulations, and the preservation of artisan cheese. It emphasizes the conflict between tradition and modern food safety standards.
- Q: How should I care for this book? A: To care for this book, keep it in a cool, dry place to prevent damage. Avoid exposure to direct sunlight to preserve the cover and pages.
- Q: Can I store this book on a bookshelf? A: Yes, you can store this book on a bookshelf. Ensure it stands upright to maintain its shape and prevent bending.
- Q: Is this book safe to read while eating? A: Yes, this book is safe to read while eating. However, be cautious with food spills to avoid staining the pages.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you can return it for a replacement. Check the return policy for specific instructions.
- Q: Is there a warranty for this book? A: No, books typically do not come with a warranty. However, you can inquire about the return policy for any issues.
- Q: How do I contact support for this book? A: You can contact customer support through the retailer's website. Look for contact information or a support section.
- Q: Can I gift this book? A: Yes, this book makes a great gift for food enthusiasts. Its insights into artisan cheese are valuable for anyone interested in food culture.
- Q: Is this book available in digital format? A: Yes, this book is available in digital format. You can check e-book platforms for availability.
- Q: Does this book include any illustrations? A: No, this book does not include illustrations. It focuses on text to convey information about artisan cheesemaking.