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The next frontier for cheese: harnessing natural microbes to make cheeses that are not only safe, but exceptional and unique.
The next frontier for cheese: harnessing natural microbes to make cheeses that are not only safe, but exceptional and unique.
The next frontier for cheese: harnessing natural microbes to make cheeses that are not only safe, but exceptional and unique.
237 backers pledged £17,174 to help bring this project to life.

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Raw Milk Microbiology for Cheesemakers

£17,174

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This groundbreaking practical guide to raw milk microbiology was written by a group of French scientists. Our aim is to publish an English translation.

Within its pages, the authors show how protecting the natural diversity of carefully produced raw milk is not only crucial for maintaining the identity and flavour of cheese, but also promotes a barrier effect that can help to protect against the growth of pathogens. Rather than subverting modern food safety targets, this approach may actually help cheese producers to achieve them.

We’ve tried to keep the entry level contribution low in order to make the book accessible to the largest possible number of people. We also greatly appreciate larger contributions from those who understand that this information has the potential to transform the production and quality of artisan cheese in the English-speaking world.

Nothing like this book is currently available in English. Please join us and help to reshape modern farmhouse cheesemaking knowledge and practice.

 Sample pages from the book:

Risks and challenges

This project involves coordinating a large group of people across several countries, transcending a language barrier, and working within the requirements of governmental institutions. Here are some of the main risks and how I hope to avoid them:

1) The translated text might be hard to read; if we’re not careful we might come up with a book that’s a collection of translated words, not translated meanings.

To address this, we’ve found a very reputable and experienced translator, a native speaker of English who has lived in France for many years. She has a good technical knowledge of cheese and knows several of the book’s authors personally. We have planned several rounds of editing to preserve meaning and readability.

2) The technical information contained within the book is complex and any inaccuracy could spread misinformation or lead people to make expensive mistakes.

The French team who wrote the book will be proofreading the translated text to ensure that the translation is clear and that the meaning isn’t obscured. We will also be working with a leading UK-based dairy microbiologist, who will query the French team directly about anything that doesn’t make sense or might have been lost in translation.

3) The conditions of our agreement with the French authors do not allow us to make any profit, so there is a narrow margin for error.

We have got quotations from all parties involved and created a budget that will cover the costs. The print-on-demand model will allow us to avoid ending up with excessive stock.

4) This is a very important document, capable of starting conversations that could transform an industry, but at the same time, it has a small and widely-dispersed target audience. If we don’t collect orders for enough copies we won’t be able to go ahead with the project.

We hope that the book will appeal to a variety of raw milk and cheese producers, as well as consumers, retailers, and cheese enthusiasts. We also hope those who employ other forms of natural fermentation in their work may find useful information and perspective on the microbial world within its pages.

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  1. Select this reward

    Pledge £40 or more About $68

    A copy of the published book (approximately 130 pages, full-colour, softbound).

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    Pledge £75 or more About $128

    A copy of the published book and one place at a Neal's Yard Dairy cheese tasting in London (transportation not included). http://goo.gl/CyJDQk

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    Pledge £100 or more About $170

    A copy of the published book and a tour of the Neal's Yard Dairy cheese maturation facility in London (transportation not included).

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    Pledge £500 or more About $852

    Your name or your company's logo printed in the acknowledgements section at the front of the book and 15 hard copies.

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  5. Select this reward

    Pledge £1,000 or more About $1,704

    Your name or your company's logo printed in the acknowledgements section at the front of the book, 15 hard copies, and a tour of the raw milk research facility at INRA-Aurillac, France, led by Dr Marie-Christine Montel (does not include travel costs).

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    Pledge £2,000 or more About $3,407

    Your name or your company's logo printed in the acknowledgements section at the front of the book, 15 hard copies, and a two-day trip to visit cheese makers in the north of England and select cheese with Neal's Yard Dairy on a mutually agreed date in late 2015 (includes transportation from London and accommodation during the trip).

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    Pledge £5,000 or more About $8,518

    Your name or your company's logo printed in the acknowledgements section at the front of the book, 15 hard copies, and a three-day British Cheese tour (includes transportation from London and accommodation during the trip).

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Funding period

- (37 days)