Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commerically or widely imported in America.
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The Book Of Cheese based on 0 ratings. 1 reviews.
It's entirely OCR. And very little of it is legible. You do know we're supposed to be able to READ a cookbook, right? That's why it's a cookBOOK. And here's a protip. When you say no OCR, try not doing OCR. Lying pieces of fail.