Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.
CHEESE AND CHEESE-MAKING
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Book Description
Editorial Reviews
About the Author
James Long, former editor of Campus Life magazine, has won numerous Evangelical Press Association awards for his writing. He has authored eight books, including Why is God Silent When We Need Him the Most? His work experience includes evangelism, youth work, and worship ministries.
John Benson is the editor of "Romance Without Tears: 50s Love Comics--With a Twist", and he was the first to do in-depth interviews with many major comics artists, including Will Eisner, Bernard Krigstein, Harvey Kurtzman, and Gil Kane. He is editor of two respected published periodicals about comics, "Panels" and "Squa Tront". He lives with his wife in New York City.
Excerpt. © Reprinted by permission. All rights reserved.
PROFESSOR HENRY, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his countrymen did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addition of foreign fat to milk, or by the removal 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 necessitates a close study of the subject and a recognition of the principles which underlie the practice of cheese-making...(Chapter I)
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3 of 5 people found the following review helpful:
1.0 out of 5 stars
waste of money, much better BIGGER and newer books avail,
This review is from: Cheese and Cheese-Making (Cooking in America) (Paperback)
this old book was a very dry read, there a much better books on cheese making that are more detailed and longer for same price.
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