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The Life of CheeseCrafting Food and Value in America$
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Heather Paxson

Print publication date: 2012

Print ISBN-13: 9780520270176

Published to California Scholarship Online: May 2013

DOI: 10.1525/california/9780520270176.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2019. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 17 October 2019

The Art and Science of Craft

The Art and Science of Craft

Chapter:
(p.128) 5 The Art and Science of Craft
Source:
The Life of Cheese
Author(s):

Heather Paxson

Publisher:
University of California Press
DOI:10.1525/california/9780520270176.003.0005

“The Art and Science of Craft” investigates what makes artisan cheese artisanal. In contrast to industrial cheesemaking, which begins with standardized ingredients and hyper-sterile conditions to produce an utterly consistent product, artisan cheesemakers adjust their methods to work with rather than against seasonal and climatic variations in milk that affect fermentation and coagulation as well as the color and flavor of cheese. What distinguishes a cheese as artisanal is the synaesthetic reason of the artisan, engaging her senses to evaluate the empirical conditions and behavior of the curd as it forms in the vat and matures in a wheel of cheese.

Keywords:   craft, science, artisanship, synaesthetic reason, taste, aesthetics

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