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The Boston Globe

Food & dining

An MIT anthropology professor writes about artisan cheese

CAMBRIDGE — Author Clifton Fadiman once called cheese “milk’s leap toward immortality.”

Heather Paxson, an anthropology professor at Massachusetts Institute of Technology, uncovered a similar sentiment when she explored the world of modern American artisan cheesemakers for her book “The Life of Cheese.” Both scholarly and accessible, the book profiles people who make cheese and delves into the science, art, politics, and culture, as it were, of these artisan products.

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