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3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese

The Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese

Paperback

Sustainable Living

ISBN10: 154831546X
ISBN13: 9781548315467
Publisher: Createspace
Published: Jun 23 2017
Pages: 418
Weight: 2.12
Height: 0.85 Width: 8.50 Depth: 11.02
Language: English
The Book of Cheese was written in 1918 by Charles Thom and Walter W. Fisk and is a comprehensive almanac on the business of cheese. Features topics including The Milk in its Relation to Cheese, Coagulating Materials, Lactic Starters, Curd-Making, Cheese with Sour-Milk Flavor, Soft Cheeses Ripened by Mold, Semi-Hard Cheeses, Cheddar Cheese-Making, Swiss and Italian Groups and many more. This book is a rare and wonderful gift for your favorite Cheese-Head, or anybody interested in the history of agriculture or cheese-making. Note: This book is a reprint. This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.

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