Publisher's Synopsis
Cheese And Cheese Making, Butter And Milk: With Special Reference To Continental Fancy Cheeses is a comprehensive guide to the art of cheese making, butter production, and milk processing. Written by James Long and John Benson, this book was first published in 1896 and provides an in-depth look at the various types of cheese, their origins, and the methods used to create them.The book covers a wide range of topics related to cheese making, including the different types of milk used, the various stages of the cheese-making process, and the different techniques used to produce different types of cheese. It also includes detailed information on the production of butter and milk, including the different methods used to churn butter and the various types of milk used in dairy production.One of the unique features of this book is its focus on continental fancy cheeses. The authors provide detailed descriptions of various types of cheeses from countries such as France, Italy, and Switzerland, including their history, flavor profiles, and production methods. This makes the book a valuable resource for anyone interested in learning more about the world of cheese and dairy production.Overall, Cheese And Cheese Making, Butter And Milk: With Special Reference To Continental Fancy Cheeses is a comprehensive guide to the art of cheese making and dairy production. Its detailed descriptions and practical advice make it an essential resource for anyone interested in the world of cheese and dairy.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.
