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 book written by James Long and John Benson in 1896. The book provides a comprehensive guide to cheese making, butter production, and milk processing, with a particular focus on continental fancy cheeses. It covers topics such as the history of cheese making, the different types of cheese and their characteristics, the equipment and ingredients required for cheese making, and the science behind the cheese-making process. The book also includes recipes for making a variety of continental cheeses, as well as tips for storing and serving cheese. Additionally, it provides information on butter making and milk processing, including the different types of milk and their uses, as well as the equipment and techniques required for butter production. Overall, ""Cheese And Cheese Making, Butter And Milk"" is a valuable resource for anyone interested in the art and science of cheese making and milk processing.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