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Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage (Classic Reprint) - Couverture souple
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Excerpt from Cheese Making
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Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
The digital edition of all books may be viewed on our website before purchase.
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EUR 17,87
Gratuit expédition depuis Royaume-Uni vers Etats-Unis
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Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book delves into the fascinating world of cheesemaking, a craft that has captivated people for centuries. The author, a pioneer in the field, provides a comprehensive guide to the science and art of creating delectable cheeses, drawing on his extensive experience and research at the Wisconsin Experiment Station. The book chronicles the rapid evolution of dairy technology, including the introduction of the revolutionary Babcock test for accurately measuring milk fat content, a pivotal development in the dairy industry. Beyond practical instruction, the author explores the profound impact of factors like milk quality, bacterial contamination, and curing conditions on the final flavor and texture of cheese. The book takes readers through the entire cheesemaking process, from the selection of milk and the careful management of fermentation to the crucial stages of pressing, salting, and curing. Through meticulous observations and insightful analysis, the author unveils the intricate interplay between science and craftsmanship that gives rise to cheese's unique character. The book's insights, borne from decades of experience, offer a unique and valuable perspective on the principles and practices that underpin successful cheese production, leaving readers with a deeper appreciation for this timeless culinary art. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781332112289_0
Quantité disponible : Plus de 20 disponibles
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Cheese Making
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332112289
Quantité disponible : 15 disponible(s)
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Cheese Making
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332112289
Quantité disponible : 15 disponible(s)