Cheese and Cheese-Making Butter and Milk

More about the book

Focusing on the art of cheese and cheese-making, this book offers a detailed exploration of butter and milk, emphasizing the production of continental fancy cheeses. As a reprint of the original 1896 edition, it maintains the historical insights and techniques relevant to the dairy industry of that time, making it a valuable resource for both enthusiasts and professionals interested in traditional cheese-making practices.