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.Learn about accountability on Kickstarter
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