Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Sc

Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918) by John Langley Sammis is a comprehensive guide to the art and science of cheese making. The book covers all aspects of the cheese making process, from milk production to packaging and marketing. It provides detailed instructions on how to make a variety of cheeses, including cheddar, Swiss, and Roquefort, as well as lesser-known varieties such as Limburger and Gorgonzola. The book also includes information on the history and culture of cheese making, as well as the equipment and tools needed for the process. Written for practical cheesemakers, factor patrons, agricultural colleges, and dairy schools, Cheese Making is a valuable resource for anyone interested in the art and science of cheese making.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.