This article approaches the theme of “saving food” by
taking a fresh look at the renaissance of artisan cheesemaking
in recent years. Based upon fieldwork conducted over a decade
in thirteen countries, the author suggests that the “death” of
cheesemaking traditions and their “rebirth” are simultaneous
processes that depend upon ...
This article approaches the theme of “saving food” by
taking a fresh look at the renaissance of artisan cheesemaking
in recent years. Based upon fieldwork conducted over a decade
in thirteen countries, the author suggests that the “death” of
cheesemaking traditions and their “rebirth” are simultaneous
processes that depend upon one another in complex ways.
Invoking the idea that “managed decay” of milk imparts flavor
to cheese itself, the author argues that, on a larger scale, the
preservation of cheesemaking heritage involves the savoring of
dying tradition