Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses (Classic Reprint)

CI-IEESE AND CHEESE-MAI(ING CHAPTER I THE PRINCIPLES OF CHEESE-MAKING PROFESSOR HENRY, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great • Britain vas owing to the fact that his countrymen did not lnake the best article, and that in many cases imitation cheese ,vas produced fot the sake of a possible temporary profit, but to the ultimate loss of all concerned. iVhatever tnay be the immediate gain effected by the addition of foreign fat to milk, or by the renloval of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality B

Table of Contents

1 THE PRINCIPLES OF CHEESE-MAKING 1; By James Long; II THE TRADE IN FOREIGN CHEESE 12; By James Lor{;; Ill SOFT CHEESE MANUFACTURE 23; By James Long; [v GORGONZOLA, AND THE VARIETIES OF; BLUE OR MOULDED CHEESE ••• 37; By James Long; v OTHER VARIETJES OF FANCY CHEESE; ADAPTED FOR MANUFACTURE IN; ENGLAND; By James Long; VI ON THE BEST l·lETHODS OF MANUFACTURING; CHEDDAR CHEESE ••• 66; By John Benson; VH ON THE DEST METHODS OF MANUFACTURJNG; STILTON CHEESE 'ff 80; By John Benson; VIII CONTENTS; CIiAP I'AC;I!;; VIII: ON THE BEST METHODS OF lIANUFACTURING; CHESHIRE CHEESE 94; By John Benson; IX ON THE· BEST METHODS OF MANUFACTURING; WENSLEYDALE CHEESE 104; By John Benson; X THE MILK INDUSTRY lIS; By James Long; XI' THE PRINCIPLES Ol4" DUTTER-MAKING • 127; By James Long; XlI CREAMERIES AND FACTORIES; By James Long

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