Fancy Cheese In America: From The Mild Of Cows, Sheep And Goats (1910)

""Fancy Cheese In America: From The Mild Of Cows, Sheep And Goats"" is a book written by Charles Albert Publow in 1910. The book provides a comprehensive overview of the different types of cheese made in America, specifically focusing on cheeses made from cow, sheep, and goat milk. The author delves into the history of cheese-making in America, discussing the various techniques and methods used to produce cheese. The book also includes detailed descriptions of different cheese varieties, their flavors, textures, and uses. It is a valuable resource for cheese enthusiasts, historians, and anyone interested in the history and culture of cheese-making in America.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.