Related Books

Cheese and Cheese-making, Butter and Milk
Language: en
Pages: 150
Authors: James Long, John Benson
Categories: Butter
Type: BOOK - Published: 1896 - Publisher:

Books about Cheese and Cheese-making, Butter and Milk
Cheese and Cheese-making, Butter and Milk
Language: en
Pages:
Authors: James Long, John Benson
Categories: Butter
Type: BOOK - Published: - Publisher:

Books about Cheese and Cheese-making, Butter and Milk
Cheese and Cheese-Making
Language: en
Pages: 150
Authors: James Long, John Benson
Categories: Cooking
Type: BOOK - Published: 2007-12-11 - Publisher: Applewood Books

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,
Cheese and Cheese-making, Butter and Milk. With Special Reference to Continental Fancy Cheeses. By J. Long [and] John Benson
Language: en
Pages: 150
Authors: James LONG (known as "Merlin, " of the Field Newspaper.), John BENSON (Writer on Cheese-making.)
Categories: Cooking
Type: BOOK - Published: 1896 - Publisher:

Books about Cheese and Cheese-making, Butter and Milk. With Special Reference to Continental Fancy Cheeses. By J. Long [and] John Benson
Cheese and Cheese-Making, Butter and Milk
Language: en
Pages: 166
Authors: James Long
Categories: Business & Economics
Type: BOOK - Published: 2015-08-05 - Publisher: Forgotten Books

Excerpt from Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses Professor henry, of the Wisconsin Agri cultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his country men did not make the best