This groundbreaking practical guide to raw milk microbiology was written by a group of French scientists. In 2015 we used a Kickstarter campaign to fund and 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.