Cheese and Cheese-Making, Butter and Milk

Cheese and Cheese-Making, Butter and Milk

by John Benson, 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,

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Overview

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.

Product Details

ISBN-13:
9781429010627
Publisher:
Applewood Books
Publication date:
01/01/2008
Series:
Cooking in America Series
Pages:
164
Product dimensions:
6.00(w) x 9.00(h) x 0.37(d)

Read an Excerpt

PROFESSOR HENRY, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his countrymen did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addition of foreign fat to milk, or by the removal of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality necessitates a close study of the subject and a recognition of the principles which underlie the practice of cheese-making...(Chapter I)

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