 |
 |
 |
 |
| Kellscraft
Studio Home Page |
Wallpaper
Images for your Computer |
Nekrassoff Informational Pages |
Web
Text-ures© Free Books on-line |
CHEESE AND CHEESE-MAKING BUTTER AND MILK WITH SPECIAL REFERENCE TO CONTINENTAL FANCY CHEESES BY JAMES LONG JOHN BENSON London: Chapman and Hall Ld 1896 CONTENTS I.
THE PRINCIPLES OF CHEESE-MAKING
By James Long II. THE TRADE IN FOREIGN CHEESE By James Long III. SOFT CHEESE MANUFACTURE By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE By James Long V. OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND By James Long VI. ON THE BEST METHODS OF MANUFACTURING CHEDDAR CHEESE By John Benson VII. ON THE BEST METHODS OF MANUFACTURING STILTON CHEESE By John Benson VIII. ON THE BEST METHODS OF MANUFACTURING CHESHIRE CHEESE By John Benson IX. ON THE BEST METHODS OF MANUFACTURING WENSLEYDALE CHEESE By John Benson X. THE MILK INDUSTRY By James Long XI. THE PRINCIPLES OF BUTTER-MAKING By James Long XII. CREAMERIES AND FACTORIES By James Long |
