McSweeney’s ‘Cheese Problems Solved’

Anyone with cheese problems might consider reading the book Cheese Problems Solved, edited by Paul L.H. McSweeney, published by Elsevier in 2007. McSweeney is a Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland.

Readers of cheese detective stories might especially relish the report “How May the ‘Toad-Skin’ and Cat-Hair’ Defects of Camembert Cheese Be Solved?” by H.E. Spinnler and M. N. Leclercq-Perlat, on pages 280-281.

BONUS: “The importance of smelly feet and stinky cheese” [BMJ]

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