Cheese and Cheese-Making, Butter and Milk, with Special Reference to Continental Fancy Cheeses

viii, 150 pp. Blue cloth boards with gilt titles on spine and on front board. CONTENTS: The Principles of Cheese-Making; The Trade in Foreign Cheese; Soft Cheese Manufacture; Gorgonzola, and the Varieties of Blue or Moulded Cheese; Other Varieties of Fancy Cheese Adapted for Manufacture in England; On the Best Method of Manufacturing Cheddar Cheese; On the Best Methods of Manufacturing Stilton Cheese; On the Best Methods of Manufacturing Cheshire Cheese; On the Best Methods of Manufacturing Wensleydale Cheese; The Milk Industry; The Principles of Butter-Making; Creameries and Factories.