This book contains classic material dating back to the 1900s and before.
The content has been carefully selected for its interest and relevance
to a modern audience. Carefully selecting the best articles from our
collection we have compiled a series of historical and informative
publications on the subjects of cheese making and dairy products. The
titles in this range include Bacteria and Dairy Products Cheeses of
Europe Testing in the Cheese Making Process and many more. Each
publication has been professionally curated and includes all details on
the original source material. This particular instalment, A Guide to
English Cheeses contains information on cheese varieties. It is intended
to illustrate the main types of English cheese and serves as a guide for
anyone wishing to obtain a general knowledge of the subject and
understand the field in its historical context. We are republishing
these classic works in affordable, high quality, modern editions, using
the original text and artwork.