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Cheese and Cheese-Making

Cheese and Cheese-Making
by James Long, John Benson

Publisher: Chapman and Hall 1896
ISBN/ASIN: 1429010622
Number of pages: 172

Description:
This work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.

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