On the history of cheese

A snippet from my early drafts

This is the second installment in my series where I share first drafts, footnotes, typos, and run-on sentences intact, of Our Fermented Lives.

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Our Fermented Lives book club: On the history of cheese

Today, we’re diving into the world of cheesemaking: I pulled these notes out of my larger drafts to add a bit of historical background to the Essential Preserving Handbook (which I’m currently writing), though ultimately I’ll be distilling that history into a very general paragraph or so for the handbook so we can focus our attention on the cheesemaking process itself.

Cheese plate somewhere out and about in Dublin, 2013

Read on for cheese! And please ask me questions in the comments about process and product here.

A fun note:
For this series going forward, I have compiled whole documents of draft material for you, plus book club-style discussion questions and activities.

You’ll be getting those once this next book is in!

For now, and the next several months, I’m focusing my attention on sharing the notes I’m pulling out of my drafts as part of my research and writing for my next book. It’s really fun to go back and play with and learn from old writing as I create new work.

This is one small taste of everything I wrote on cheesemaking, so if you have an area you want me to dive into more, I want to know!

If you want to ask me your specific questions about how I use content across projects (without veering into the territory of self-plagiarism or derivative work), I’m also happy to answer those.

Now, on to cheese!