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Enterprise and Society Advance Access originally published online on October 17, 2006
Enterprise and Society 2006 7(4):705-739; doi:10.1093/es/khl044
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© The Author 2006. Published by Oxford University Press on behalf of the Business History Conference. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org.

From Artisans to "Factories": The Interpenetration of Craft and Industry in English Cheese-Making, 1650–1950

Richard Blundel and Angela Tregear

RICHARD BLUNDEL is a senior lecturer in the Business School, Brunel University. Contact information: Brunel Research in Enterprise, Innovation, Sustainability and Ethics, Elliot Jaques Building, Brunel University, Uxbridge UB8 3PH, UK. E-mail: richard.blundel{at}brunel.ac.uk.
ANGELA TREGEAR is a lecturer in the Management School, University of Edinburgh. Contact information: Management School and Economics, University of Edinburgh, William Roberston Building, 50 George Square, Edinburgh EH8 9JY, UK. E-mail: angela.tregear{at}ed.ac.uk.

This article traces the uneven development of English cheese-making from its early commercialization to the eventual triumph of the "cheese factory." The narrative shows how contemporary actors initiated and adapted to changes in technology, distribution, consumption, and regulation. It indicates that artisanal practices have both borrowed from and become integrated with industrial logics and strategies, exemplifying a process that Charles F. Sabel and Jonathan Zeitlin termed the "recombinablility and interpenetration" of different forms of economic organization [World of Possibilities: Flexibility and Mass Production in Western Industrialization (Cambridge, U.K., 1997), 2–3]. International comparisons are introduced to clarify the reasons for England’s halting and idiosyncratic transition to industrial-scale cheese-making.


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