goat.sheep.cow., north is honored to be hosting Bronwen and Francis Percival, authors of 


Percival_Reiventing the Wheel - US Jacket

on Wednesday,Oct.18th from 6 to 8 pm

We’re delighted that the Percivals have selected our 804 Meeting Street location as a stop on the USA portion of their book tour. 

Their highly acclaimed new release is garnishing praise from notables in every part of the food world from cheese authority and author Max McCalman to Dan Barber, chef at Blue Hill and Blue Hill at Stone Barns.

During their visit we’ll be talking about the future of raw milk cheeses while having the opportunity to taste four of them, properly paired with wines by our friends at Grassroots. They’ll be happy to answer your questions and autograph copies of their book which will be available for purchase.

 Event is $10 per person at the door.* 

*$10 cover charge can be used as a credit toward book purchase, one per book.


Here’s what people are saying about this book and its authors:

“Not since Harold McGee’s monumental ‘On Food and Cooking’ (1984) and Sandor Katz’s masterly ‘The Art of Fermentation’ (2012) have I enjoyed and learned so much as I did from the Percivals’ book.”

-The Wall Street Journal

“A rich and eye-opening insider’s account of the modern cheese world: the anonymous uniformity underlying the apparent bounty of the cheese counter, the near extinction of truly exceptional cheeses, and the new scientific appreciation of prescientific cheesemaking, with its canny reliance on biodiversity in pastures and cattle and the dairy, which may help bring more distinctive and flavorful cheeses to tomorrow’s table.”

-Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

“This beautifully written and inspiring book is calling for nothing short of a revolution of cheesemaking and cheese culture. Bronwen and Francis Percival movingly remind us that real cheese is a living embodiment of the landscapes, soils, bacteria, grasses, native-breed cows, and cultural traditions that form its backstory. We should read this book mindful of the real risk that unless we rage against the headlong rush into industrialization, commodification, and sterilization that characterizes most modern cheesemaking, a priceless part of our cultural heritage will be lost forever.”

-Patrick Holden, Chief Executive, Sustainable Food Trust

“Provides input that is as valuable to a contemporary wine drinker as it may be to anyone interested in delicious cheese, or in personal health.”

-Wine & Spirits

“Reinventing the Wheel is a cheese love story that’s so well told you won’t be able to put it down. If you are even half as fascinated by cheese, culinary history, and good stories as I am, this will be the most compelling book you read this year.”

-Ari Weinzweig, cofounder of Zingerman’s Community of Businesses

“Vigorous, precise writing and admirable clarity of thought allied to a vision seemingly as wide and deep as all of nature make this a must-read, and not only for cheeseheads!”

-Terry Theise, author of Reading between the Wines