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Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese

by Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese

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Description

"The Book of Cheese" was written in 1918 by Charles Thom and Walter W. Fisk and is a comprehensive almanac on the business of cheese. Features topics including The Milk in its Relation to Cheese, Coagulating Materials, Lactic Starters, Curd-Making, Cheese with Sour-Milk Flavor, Soft Cheeses Ripened by Mold, Semi-Hard Cheeses, Cheddar Cheese-Making, Swiss and Italian Groups and many more. This book is a rare and wonderful gift for your favorite Cheese-Head, or anybody interested in the history of agriculture or cheese-making. Note: This book is a reprint. This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.

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Product Details

  • CreateSpace Independent P Brand
  • Jun 23, 2017 Pub Date:
  • 154831546X ISBN-10:
  • 9781548315467 ISBN-13:
  • English Language
  • 11 in * 0.94 in * 8.5 in Dimensions:
  • 2 lb Weight: