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Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
In 1999, Who Moved My Cheese Inc was founded to handle the Who Moved My Cheese? book order demands from businesses. In 2005, the company was reorganized as Spencer Johnson Partners with the idea of bringing in partners and additional content from Dr. Spencer Johnson, the author.
Patrick Spencer Johnson (November 24, 1938 – July 3, 2017) was an American writer. He was known for the ValueTales series of children's books, and for his 1998 self-help book Who Moved My Cheese?, which recurred on the New York Times Bestseller list, on the Publishers Weekly Hardcover nonfiction list.
In 2012, Schinner published Artisan Vegan Cheese, a cookbook that focused entirely on the production of vegan cheese. In 2021, Food & Wine referred to it as "the seminal cookbook that put vegan cheesemaking on the map," [ 14 ] and VegNews listed it as one of the "Top 100 Vegan Cookbooks of All Time" in 2024.
Studd has published two books, Chalk and Cheese (1999) and Cheese Slices (2007), both of which have been recognized by cheese specialists around the world as valuable guides to understanding cheese. ‘Chalk and Cheese’ won Best Book on Cheese at the 2009 World Cookbook Fair Awards, Best in the World in France.
Etching of Cheese Maker Joseph Harding (1805-1876) of Wanstrow, Somerset, England The memorial to Joseph Harding in the Church of St Peter, Marksbury. Joseph Harding (22 March 1805 in Sturton Farm, Wanstrow, Somerset, England – 1 May 1876 in Vale Court Farm, Marksbury, Somerset) was responsible for the introduction of modern cheese-making techniques and has been described as the "father of ...
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