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wild yeast and 12 months in French oak (15% new)
unfiltered and with minimal sulphur
A benchmark Australian oil
Bruised stone fruit
and New Pinot is its playful
Cheese and Culture by Paul S Kindstedt day of the dead wild yeast and 12 monthsCheese and Culture: A History of Cheese and its Place in Western Civilization is food scientist Paul Kindstedt's account of cheese across roughly 9,000 years, from the Neolithic Age through ancient, medieval and modern times. It traces how cheesemaking shaped, and was shaped by, Western civilisation, including the role of monasteries in aged cheeses and modern debates over raw milk safety and trade. Authoritative yet warm and approachable, it is a
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