THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of
Soft Cheese and the Preparation of Cream for the Market. By C.W.
Walker-Tisdale And Theodore R. Robinson. Originally published in
1903 and updated and revised in 1915, this scarce early instruction
book on Soft Cheesemaking is both expensive and hard to find in its
first editions. READ COUNTRY BOOKS have republished it in an
affordable, high quality, modern edition, using the original text
and artwork. Ninety five pages contain detailed chapters on: - The
Production and Handling of Milk. - Cream: Its Production,
Composition and Properties. - Principles of the Manufacture of Soft
Cheese. - Varieties of Soft Cheese and Their Process of
Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted
Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or
York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. -
Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing
and Marketing. - Dairy Terms. - Regulations. - Preservatives and
Colouring. - Measures. - etc. The book is illustrated with full
page vintage photos and various line drawings. Twelve pages of
advertisements for dairy equipment and associated items have been
reproduced for their historical interest. This fascinating little
book will be of much interest to anyone with an interest in dairy
farming or the production of dairy products on a large or small
scale. "The book is a model of conciseness and clearness. The
instructions given as to the handling of milk are admirable, and
the particulars of making all kinds of soft and cream cheese leave
nothing to be desired." - FARMING PRESS.
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