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- Author: Walter W Fisk
- Publisher: CreateSpace Independent Publishing Platform
- Year: 2017
- Pages: 418
- ISBN-10: 154831546X
- ISBN-13: 9781548315467
- Format: 21.6 x 28 x 2.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
"The Book of Cheese" was written in 1918 by Charles Thom and Walter W. Fisk and is a comprehensive almanac on the business of cheese. Features topics including The Milk in its Relation to Cheese, Coagulating Materials, Lactic Starters, Curd-Making, Cheese with Sour-Milk Flavor, Soft Cheeses Ripened by Mold, Semi-Hard Cheeses, Cheddar Cheese-Making, Swiss and Italian Groups and many more. This book is a rare and wonderful gift for your favorite Cheese-Head, or anybody interested in the history of agriculture or cheese-making. Note: This book is a reprint. This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.
EXTRA 10 % discount with code: EXTRA
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- Author: Walter W Fisk
- Publisher: CreateSpace Independent Publishing Platform
- Year: 2017
- Pages: 418
- ISBN-10: 154831546X
- ISBN-13: 9781548315467
- Format: 21.6 x 28 x 2.2 cm, minkšti viršeliai
- Language: English English
"The Book of Cheese" was written in 1918 by Charles Thom and Walter W. Fisk and is a comprehensive almanac on the business of cheese. Features topics including The Milk in its Relation to Cheese, Coagulating Materials, Lactic Starters, Curd-Making, Cheese with Sour-Milk Flavor, Soft Cheeses Ripened by Mold, Semi-Hard Cheeses, Cheddar Cheese-Making, Swiss and Italian Groups and many more. This book is a rare and wonderful gift for your favorite Cheese-Head, or anybody interested in the history of agriculture or cheese-making. Note: This book is a reprint. This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.
Reviews