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The husband and wife team behind Reinventing the Wheel are a professional cheese buyer and a food journalist, respectively; their wealth of knowledge and passion for their subject is evident in this engaging work. They cleverly weave together humor, personal stories, interviews, and historical background to lure the reader into the world of cheese making (or perhaps more to the authors' point, "cheese farming"). This text brings a richly interdisciplinary approach to its subject, and it will appeal to readers interested in microbiology, agriculture, animal science, food science, and food culture, as well as to students of history, civil engineering, and business. It is written at a comfortable level for both amateurs and experts in any of the fields mentioned. The authors present eloquent, multifaceted arguments regarding cheese-making laws and conventions, allowing readers to draw their own conclusions. From this book, one gains a real appreciation for the complexity, science, and artistry of cheese making.Summing Up: Highly recommended. All readers.