Book on cheese history released
A new 160-page book titled Cheeses: All a History was published on October 15, 2026, by agronomic engineer and sociologist Éric Birlouez. The book traces the history of cheeses, from their origins to their status as a French passion, shared beyond French borders.History of cheese-making covered
The book covers transformations in cheese-making from antiquity to the Thirty Glorious years, passing through the Middle Ages. The author explores the evolution of cheese-making methods and the names given to cheeses, as well as the role of milk, ferments, and rennet in the cheese-making process.Modern role of cheese discussed
The book also examines the role of cheese in modern times, including the generous cheese platters served at the end of meals, consumption habits of the French, and the nutritional contributions of cheese. It presents different labels and highlights the diversity of cheeses from various regions.Publisher and price details
The book is published by Quæ Editions and is priced at 28 €.
