||3 of 6 people found the following review helpful.| waste of money, much better BIGGER and newer books avail|By Paul Holtman|this old book was a very dry read, there a much better books on cheese making that are more detailed and longer for same price.|From the Inside Flap|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 VARIETIE
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[PDF.cf18] Cheese and cheese-making, butter and milk: with special reference to continental fancy cheeses Rating: 4.94 (581 Votes)
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