The Book of Cheese

by Charles Thom

Originally published in 1918. We have analyzed the processes; discovered micro-organisms that hinder or help; perfected devices and machines; devised tests of many kinds; studied the chemistry; developed markets for standardized commodities. Here is one of the old established farm industries that within a generation has passed from the housewife and the home made-made hand press to highly perfected factory processes employing skilled service and handling milk by the many tons from whole communities of cows. This is an example of the great changes in agricultural practice. This book is intended as a guide in the interpretation of the process of making and handling a series of important varieties of cheese. Many of the earliest books, particularly those dating back to the 1900's 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.

Genres: Food and Wine

414 pages, Hardcover

First published January 1, 2007

Reviews

[Susan Molloy]

🔻 Genre: How to purchase, make, and handle cheese.
✔️Published in 1918.
👁 Point of view: First person.
🖊 My review: Informative and interesting. The Project Gutenberg edition has the original black and white photographs.
🔥 Dénouement: n/a

🔲 Excerpts :

🔸 This book is intended as a guide in the interpretation of the processes of making and handling a series of important varieties of cheese.

🖋 The writing style: Smooth and easy to read.
🗝 What I learned: There is such a thing as cheese poisoning.
💫 What I like best: The wealth of information.
📌 Would I read this again? Yes; it is a good reference.
🤔 My rating 🌟🌟🌟🌟🌟
◼️ Fun fact: No one knows who cuts the cheese.
🟣 Media form: Kindle version.
🟢 Media form: Project Gutenberg.