The Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese

by Charles Thom

"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.

Genres: Food and Wine

416 pages, Paperback

First published January 1, 2007

Reviews

[Susan Molloy · Rating 5 out of 5]

🔻 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.