Title: A B C In CheeseMaking A Short Manual for Farm CheeseMakers in Cheddar, Gouda, Danish Export Skim Cheese, Brie, French, Neufchatel and Cream Pultost And Nieheimer Also Wh
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 1528467329
ISBN 13: 9781528467322
Binding: HRD
Condition: New
Weight: 322 grams

About this title

Synopsis

Practical cheese-making for the farm and small dairy

Learn proven methods and hands-on guidance for making quality cheese at home or on a small farm. This short manual covers the essentials from curd handling to curing, with clear how‑to steps and practical product ideas.

In one compact volume, you’ll find discussions of equipment, presses, and room layout, plus straightforward instructions for cheeses such as Gouda and other popular farm varieties. The book emphasizes reliability, efficiency, and honest production to help farmers improve dairy value.

Step-by-step processes for making cheese on a farm scale
Practical advice on presses, curing rooms, and temperature control
Notes on common cheese types and their specific handling needs
Guidance on improving reliability and consistency in small operations

Ideal for readers of small-dairy guides, hobbyists, and farmers exploring hands-on, cooperative approaches to cheese-making on the farm.

"About this title" may belong to another edition of this title.

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