Cheese Making

Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918) is a comprehensive guide to cheese making written by John Langley Sammis. The book covers all aspects of cheese making, from the selection of milk and the use of different types of starter cultures to the various techniques used in the production of different types of cheese. The book also includes information on the equipment and facilities needed for cheese making, as well as the principles of cheese storage and ripening. This book is intended for practical cheesemakers, factor patrons, agricultural colleges and dairy schools, and provides a detailed and practical guide to the art and science of cheese making. With its detailed descriptions, clear instructions, and practical advice, Cheese Making is an invaluable resource for anyone interested in the art of cheese making.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world’s literature in affordable, high quality, modern editions, that are true to their original work.