Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language – Francis Percival — Barista Guild
Francis Percival speaking at CoLab Barcelona 2016. Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth cent