Cultured: A World History of Cheese by Janet Fletcher, The Great Courses

Cultured: A World History of Cheese

Janet Fletcher, The Great Courses

4 hours, 45 minutes first pub 2021 (editions) user-added

nonfiction food and drink history informative medium-paced
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Description

Some of us go weak in the knees for silky, buttery Brie.Some of us consume stinky, washed-rind cheeses like French Muenster with great pride.Some of us can’t imagine a plate of pasta without a hurricane of grated Parmigiano Reggiano.But cheese is ...

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