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

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.

Author: James Long, John Benson
Publisher: Applewood Books
Published: 12/15/2007
Pages: 164
Binding Type: Paperback
Weight: 0.55lbs
Size: 9.12h x 6.03w x 0.47d
ISBN13: 9781429010627
ISBN10: 1429010622
BISAC Categories:
- Cooking | Specific Ingredients | Dairy

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