Cheese and Cheese-Making

 
Subtitle
Butter and Milk, With Special Reference to Continental Fancy Cheeses
 
 
Author
James Long
 
Long and Benson's 1896 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.
 
Binding
Paperback
 
Pages
164
 
Dimensions
0x6x9 in
 
Original Publication Year
1896
 
ISBN
9781429010627
 
$12.95
 
 
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