Cheese And Cheese Making, Butter And Milk: With Special Reference To Continental Fancy Cheeses (1896)

Cheese And Cheese Making, Butter And Milk: With Special Reference To Continental Fancy Cheeses is a comprehensive guide to the art of cheese making, butter production, and milk processing. Written by James Long and John Benson, this book was first published in 1896 and provides an in-depth look at the various types of cheese, their origins, and the methods used to create them.The book covers a wide range of topics related to cheese making, including the different types of milk used, the various stages of the cheese-making process, and the different techniques used to produce different types of cheese. It also includes detailed information on the production of butter and milk, including the different methods used to churn butter and the various types of milk used in dairy production.One of the unique features of this book is its focus on continental fancy cheeses. The authors provide detailed descriptions of various types of cheeses from countries such as France, Italy, and Switzerland, including their history, flavor profiles, and production methods. This makes the book a valuable resource for anyone interested in learning more about the world of cheese and dairy production.Overall, Cheese And Cheese Making, Butter And Milk: With Special Reference To Continental Fancy Cheeses is a comprehensive guide to the art of cheese making and dairy production. Its detailed descriptions and practical advice make it an essential resource for anyone interested in the world of cheese and dairy.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

I. THE PRINCIPLES OF CHEESE-MAKING I By James Long II. THE TRADE IN FOREIGN CHEESE 12 By James Long III. SOFT CHEESE MANUFACTURE 23 By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE 37 By James Long V. OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND 53 By James Long VI. ON THE BEST METHODS OF MANUFAC- TURING CHEDDAR CHEESE 66 By John Benson VII. ON THE BEST METHODS OF MANUFAC- TURING STILTON CHEESE 80 By John Benson VIII. ON THE BEST METHODS OF MANUFAC- TURING CHESHIRE CHEESE 94 By John Benson IX. ON THE BEST METHODS OF MANUFAC- TURING WENSLEYDALE CHEESE 104 By John Benson X. THE MILK INDUSTRY 115 By James Long XI. THE PRINCIPLES OF BUTTER-MAKING 127 By James Long XII. CREAMERIES AND FACTORIES 138 By James Long