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Cheese and Cheese-Making, Butter and Milk

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.

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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.

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Product Details

  • ISBN-13: 9781429010627
  • Publisher: Applewood Books
  • Publication date: 1/1/2008
  • Series: Cooking in America Series
  • Pages: 164
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.37 (d)

Meet the Author

James Long, former editor of Campus Life magazine, has won numerous Evangelical Press Association awards for his writing. He has authored eight books, including Why is God Silent When We Need Him the Most? His work experience includes evangelism, youth work, and worship ministries.

John Benson is the editor of "Romance Without Tears: 50s Love Comics—With a Twist", and he was the first to do in-depth interviews with many major comics artists, including Will Eisner, Bernard Krigstein, Harvey Kurtzman, and Gil Kane. He is editor of two respected published periodicals about comics, "Panels" and "Squa Tront". He lives with his wife in New York City.

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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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Recipe

I. THE PRINCIPLES OF CHEESE-MAKING I By James Long II. THE TRADE IN FOREIGN CHEESE 12 By James Long III. SOFT CHEESE MANUFACTURE 23 By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE 37 By James Long V. OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND 53 By James Long VI. ON THE BEST METHODS OF MANUFAC- TURING CHEDDAR CHEESE 66 By John Benson VII. ON THE BEST METHODS OF MANUFAC- TURING STILTON CHEESE 80 By John Benson VIII. ON THE BEST METHODS OF MANUFAC- TURING CHESHIRE CHEESE 94 By John Benson IX. ON THE BEST METHODS OF MANUFAC- TURING WENSLEYDALE CHEESE 104 By John Benson X. THE MILK INDUSTRY 115 By James Long XI. THE PRINCIPLES OF BUTTER-MAKING 127 By James Long XII. CREAMERIES AND FACTORIES 138 By James Long
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