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

“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.