Title: Cheese and Cheese Making, Butter and Milk With Special Reference to Continental Fancy Cheeses 1896
Publisher: Literary Licensing, LLC
Publication Date: 2014
Language: English
ISBN 10: 1498140912
ISBN 13: 9781498140911
Binding: HRD
Condition: New
Weight: 456 grams

About this title

Synopsis

""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. This book provides a comprehensive guide to the art of cheese making, butter production, and milk processing, with a particular focus on the production of continental fancy cheeses. The book covers various topics related to cheese making, including the different types of cheese, the process of making cheese from different types of milk, the use of rennet, the curing and storage of cheese, and the chemistry of cheese. It also includes information on the production of butter and milk, including the different types of butter, the process of making butter, and the composition of milk. The authors provide detailed instructions and practical advice for those interested in making their own cheese, butter, or milk products. This book is a valuable resource for anyone interested in the history and science of cheese making, as well as for those who want to learn how to make their own dairy products at home.This Is A New Release Of The Original 1896 Edition.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.

From the Inside Flap

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

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