Cheese and Cheese-Making

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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 pro duced 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. Paperback Show more