The Science And Practice Of Cheese Making - A Treatise On The Manufacture Of American Cheddar Cheese And Other Varieties, Intended As A Textbook For The Use Of Dairy Teachers And Students In

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.