Cheese is one of the great achievements of humankind. Not any cheese in particular, but cheese in its astonishing multiplicity, created anew every day in the dairies of the world. Cheese began as a simple way of concentrating and preserving the bounty of the milking season. Then the attentiveness and ingenuity of its makers slowly transformed it into something more than mere physical nourishment: into an intense, concentrated expression of pastures and animals, of microbes and time.
