This early work on cheese making is both expensive and hard to find in
its first edition. It contains information on the methods, science and
equipment used in cheese production. This is a fascinating work and is
thoroughly recommended for anyone interested in cheese making. Many of
the earliest books, particularly those dating back to the 1900s and
before, are now extremely scarce. We are republishing these classic
works in affordable, high quality, modern editions, using the original
text and artwork.