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portada The Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese
Type
Physical Book
Author
Introduction by
Publisher
Language
English
Pages
418
Format
Paperback
Dimensions
28.0 x 21.6 x 2.2 cm
Weight
0.96 kg.
ISBN13
9781548315467
Categories

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

Charles Thom (Author) · Walter W. Fisk (Author) · Sam Chambers (Introduction by) · Createspace · Paperback

The Book of Cheese: A Text on the Making, Manufacture and Marketing of Cheese - Fisk, Walter W. ; Chambers, Sam ; Thom, Charles

New Book Imported to Taiwan
Delivery: 26 Aug - 09 Sep Shipping: 16 to 20 business days.
NT$ 1,227
NT$ 1,227

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

"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.

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The book is written in English.

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The binding of this edition is Paperback.

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