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Blue cheese

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• Cheese -- Varieties

• Blue cheese -- Varieties

• Bleu cheese
• Blue mold cheese
• Blue vein cheese
• Blue-veined cheese
• Erborinato cheese

• Le roquefort (E. Carrère, 1906), by E. Marre (page images at HathiTrust; US access only)
• Fungi in cheese ripening : Camembert and Roquefort (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1906), by Charles Thom (page images at HathiTrust)
• Informe sobre la industria quesera de Roquefort (Aveyron-Francia) (Talleres Gráficos de Joaquín Sesé, 1910), by D. Bernier (page images at HathiTrust)
• Bacteriology of cheese. III, Some factors affecting the ripening of blue (roquefort type) cheese (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1938), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust)
• Bacteriology of cheese. V, Defects of blue (roquefort-type) cheese / c by H.W. Bryant and B.W. Hammer. (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1940), by H. W. Bryant and Bernard Wernick Hammer (page images at HathiTrust)
• Growth and enzyme activity of Penicillium roqueforti (University of Minnesota, Agricultural Experiment Station, 1942), by Richard Thibodeau and Harold Macy (page images at HathiTrust; US access only)
• Manufacture of Roquefort type cheese from goat's milk (Agricultural Experiment Station, 1925), by S. A. Hall and C. A. Phillips (page images at HathiTrust)
• Manufacture of cows'-milk Roquefort cheese (U.S. Dept. of Agriculture, 1921), by K. J. Matheson (page images at HathiTrust)
• Camembert and Roquefort cheese (s. n.], 1913), by Herbert A. Wise (page images at HathiTrust)
• Studies relating to Roquefort and Camembert type of cheese (Storrs Agricultural Experiment Station, 1914), by Charles Thom, James Nimrod Currie, and K. J. Matheson (page images at HathiTrust)
• Iowa blue cheese (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanical Arts, 1935), by E. F. Goss, V. Nielsen, and M. Mortensen (page images at HathiTrust; US access only)

Items below (if any) are from related and broader terms.

• Kleines Handbuch für die praktische Käserei (M. Heinfius Nachfolger, 1892), by W. Eugling (page images at HathiTrust)
• How to buy cheese (Dept. of Agriculture, Food Safety and Quality Service, 1977), by United States. Food Safety and Quality Service and United States Department of Agriculture (page images at HathiTrust)
• Varieties of cheese : descriptions and analyses (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1908), by C. F. Doane and H. W. Lawson (page images at HathiTrust)
• Varieties, of cheese: descriptions and analyses. (Govt. print. off., 1911), by Charles Francis Doane and Huron W. Lawson (page images at HathiTrust)
• Varieties of cheese : descriptions and analyses (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1911), by C. F. Doane and H. W. Lawson (page images at HathiTrust)
• Cheese varieties and descriptions (U.S. Dept. of Agriculture, 1953), by George P. Sanders (page images at HathiTrust)
• Varieties of cheese : descriptions and analyses (U.S. Dept. of Agriculture, 1918), by C. F. Doane and H. W. Lawson (page images at HathiTrust)
• Certain cheeses and substitutes for cheese, 47 cents per pound or more : report to the President on investigation no. 22-29 under section 22 of the Agricultural Adjustment Act, as amended. (United States Tariff Commission, 1971), by United States Tariff Commission (page images at HathiTrust)
• Romano type grating cheese (Pennsylvania State College, School of Agriculture, Agricultural Experiment Station, 1951), by J. F. Mattick, C. D. Dahle, and G. H. Watrous (page images at HathiTrust)
• Fancy cheeses for the farm and factory (Cornell University, 1909), by Charles Albert Publow (page images at HathiTrust)
• Camembert and Roquefort cheese (s. n.], 1913), by Herbert A. Wise (page images at HathiTrust)
• Studies on the manufacture of Trappist type cheese (New York State Agricultural Experiment Station, 1936), by J. C. Marquardt (page images at HathiTrust)
• Cheese varieties and descriptions. (Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Dairy Laboratory : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1978), by United States. Agricultural Research Service. Dairy Laboratory (page images at HathiTrust)
• How to buy cheese (U.S. Dept. of Agriculture, Agricultural Marketing Service, 1974), by J. A. Rubis and United States Department of Agriculture (page images at HathiTrust)
• Cheese buying guide for consumers (U.S. Dept. of Agriculture, 1961), by United States. Agricultural Marketing Service. Dairy Division (page images at HathiTrust)

• Cheese varieties and descriptions. ([For sale by the Supt. of Docs., U.S. Govt. Print. Off.], 1969), by United States. Agricultural Research Service. Dairy Products Laboratory and George P. Sanders (page images at HathiTrust)

• Handboek voor den kaasmaker in Nederland (in Dutch), by Pierre Jean Hollman (Gutenberg ebook)

• How to buy cheese (U.S. Dept. of Agriculture, 1995), by United States Department of Agriculture and United States. Agricultural Marketing Service (page images at HathiTrust)
• Cheeses : report to the President on investigation no. 22-31 under section 22 of the Argricultural Adjustment Act, as amended. (United States Tariff Commission, 1973), by United States Tariff Commission (page images at HathiTrust)

• Milk equivalents of Wisconsin cheese and related data (Wisconsin State Dept. of Agriculture, 1952), by Arthur J. Hintzman, Emery C. Wilcox, United States. Dept. of Agriculture, Federal-State Crop Reporting Service, and Wisconsin. Dept. of Agriculture (page images at HathiTrust; US access only)

• The Camembert type of soft cheese in the United States (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1905), by H. W. Conn (page images at HathiTrust)
• Proteolytic changes in the ripening of Camembert cheese (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1908), by Arthur Wayland Dox (page images at HathiTrust)
• Investigations in the manufacture and curing of cheese. VII, Directions for making the Camembert type of cheese (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1907), by Theodore W. Issajeff (page images at HathiTrust)
• Camembert cheese problems in the United States (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1909), by Charles Thom (page images at HathiTrust)
• Fungi in cheese ripening : Camembert and Roquefort (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1906), by Charles Thom (page images at HathiTrust)
• A report on a series of thirty experiments in Camembert cheese manufacture. (n. p., 1918), by Raplh Waldo Emerson Cowan (page images at HathiTrust; US access only)
• Experiments in the manufacture of Camembert cheese from pasteurized milk. ([Ithaca, N. Y.], 1926), by Walter Hochstrasser (page images at HathiTrust)
• Camembert cheese. (Ithaca, N. Y., 1918), by Ralph Waldo Emerson Cowan (page images at HathiTrust)
• Investigations in the manufacture and curing of cheese. VII.--Directions for making the Camembert type of cheese. (Giv't print. off., 1907), by Theodore Werner Issajeff (page images at HathiTrust)
• Camembert and Roquefort cheese (s. n.], 1913), by Herbert A. Wise (page images at HathiTrust)
• Studies relating to Roquefort and Camembert type of cheese (Storrs Agricultural Experiment Station, 1914), by Charles Thom, James Nimrod Currie, and K. J. Matheson (page images at HathiTrust)

• Practical Cheddar Cheese-Making (St. Albans, UK: Camfield Press, ca. 1917), by Dora G. Saker (PDF with commentary at WordPress)
• Practical Cheddar Cheese-Making (second edition; St. Albans, UK: Camfield Press, ca. 1917), by Dora G. Saker (page images at HathiTrust; US access only)
• Cheddar cheese making (The author, 1893), by John Wright Decker (page images at HathiTrust)
• La fabrication du fromage cheddar (Eusèbe Senécal & Fils, 1894), by John Wright Decker and Emile Castel (page images at HathiTrust)
• Weekly estimates of creamery butter and American cheese production, August 1941-December 1948. (Chicago, 1950), by United States. Bureau of Agricultural Economics (page images at HathiTrust; US access only)
• Weekly estimates of creamery butter and American cheese production, January 1949-December 1957. (Chicago, 1959), by United States. Agricultural Marketing Service. Agricultural Estimates Division and United States. Bureau of Agricultural Economics (page images at HathiTrust; US access only)
• Observations on cheddar cheese-making. Report for ... (Bath, 1892), by F. J. Lloyd (page images at HathiTrust)
• The manufacture of cheese of the cheddar type from pasteurized milk. (Govt. print. off., 1913), by John Langley Sammis and Aksel Theodor Bruhn (page images at HathiTrust)
• The influence of lactic acid on the quality of cheese of the Cheddar type. (Govt. print. off., 1910), by Charles Francis Doane (page images at HathiTrust)
• The relation of bacteria to the flavors of cheddar cheese (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1904), by L. A. Rogers (page images at HathiTrust)
• The influence of lactic acid on the quality of cheese of the cheddar type (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910), by C. F. Doane (page images at HathiTrust)
• The practice of cheddar cheese making (Spottiswoode, 1892), by George Gibbons (page images at HathiTrust)
• How to buy cheddar cheese. (Consumer and Marketing Service, 1967), by United States. Consumer and Marketing Service (page images at HathiTrust)
• Making American Cheddar cheese of uniformly good quality from pasteurized milk (U.S. Dept. of Agriculture, 1951), by Harry R. Lochry (page images at HathiTrust)
• Relationship of microorganisms to the disappearance of rancidity in cheddar cheese (Agricultural Experiment Station, University of Idaho, 1948), by V. A. Cherrington and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. I, Effect of pasteurizing the milk on the nitrogenous decomposition in cheddar cheese (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust)
• Bacteriology of cheese. II, Effect of Lactobacillus casei on the nitrogenous decomposition and flavor development in cheddar cheese made from pasteurized milk (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust)
• Bacteriology of cheese. VI, Relationship of fat hydrolysis to the ripening of cheddar cheese (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1941), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust)
• Cheddar cheese manufacturing costs (Agricultural Experiment Station, University of Minnesota, 1970), by Nicholas Brier Lilwall and Jerome W. Hammond (page images at HathiTrust; US access only)
• A study of factors influencing the market grade of Mississippi cheddar cheese (Mississippi State University, Mississippi Agricultural Experiment Station, 1958), by Joe Thomas Cardwell and F. H. Herzer (page images at HathiTrust; US access only)
• The manufacture of export-type cheddar cheese from pasteurized milk (University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1948), by Paul A. Downs (page images at HathiTrust)
• Studies on the Australian short time method of making cheddar cheese (University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1961), by Paul A. Downs and Kay M. Nilson (page images at HathiTrust)
• The manufacture of cheddar cheese from milk pasteurized by the holder method (Cornell University, 1927), by Walter V. Price (page images at HathiTrust)
• A study of some of the salts formed by casein and paracasein with acids : their relations to American cheddar cheese (New York Agricultural Experiment Station, 1902), by Lucius L. Van Slyke and E. B. Hart (page images at HathiTrust)
• Some of the relations of casein and paracasein to bases and acids, and their application to cheddar cheese (New York Agricultural Experiment Station, 1905), by Lucius L. Van Slyke (page images at HathiTrust)
• Rate of ripening in cheddar cheese (Pennsylvania State College, School of Agriculture and Experiment Station, 1938), by T. R. Freeman and C. D. Dahle (page images at HathiTrust)
• Factors affecting the quality of southern short cure cheddar cheese (Texas Agricultural Experiment Station, 1944), by F. E. Hanson, C. N. Shepardson, W. S. Arbuckle, Texas Agricultural Experiment Station, and Texas A & M University (page images at HathiTrust)
• Studies on the factors concerned in the ripening of cheddar cheese (The University of Wisconsin Agricultural Experiment Station, 1912), by E. G. Hastings, Alice C. Evans, and E. B. Hart (page images at HathiTrust)
• The manufacture of cheddar cheese from pasteurized milk (The University of Wisconsin Agricultural Experiment Station, 1912), by J. L. Sammis and A. T. Bruhn (page images at HathiTrust)
• Cheddar cheese from pasteurized milk (Agricultural Experiment Station, University of Wisconsin, 1944), by Walter V. Price (page images at HathiTrust)
• Defects in American cheddar cheese (Cornell University, 1908), by Charles Albert Publow (page images at HathiTrust)
• A study of some factors influencing the yield and the moisture content of cheddar cheese (Cornell University Agricultural Experiment Station, 1913), by Walter W. Fisk (page images at HathiTrust)
• La fabrication du fromage cheddar (s.n.], 1894), by John W. Decker (page images at HathiTrust)
• Report on the results of investigations into cheddar cheese-making, carried out on behalf of the Bath and West and Southern Counties Society in the years 1891-98 (H.M.S.O., 1899), by F. J. Lloyd (page images at HathiTrust)
• Notes on cheddar cheese-making (Dept. of Agriculture, 1910), by Frank Herns, G. G. Publow, and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• Standardization of milk with skimmilk powder for the manufacture of cheddar cheese (University of Idaho, Agricultural Experiment Station, 1930), by Henry Christian Hansen and D. R. Theophilus (page images at HathiTrust)
• The relation of carbon dioxide to proteolysis in the ripening of cheddar cheese (New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke and E. B. Hart (page images at HathiTrust)
• Experiments in butter-making and cheese-making (Experiment Station of the Agricultural College of Utah, 1901), by F. B. Linfield (page images at HathiTrust)
• The manufacture of cheese of the cheddar type from pasteurized milk (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1913), by J. L. Sammis and A. T. Bruhn (page images at HathiTrust)
• Report on the results of investigations into cheddar cheese-making, carried out on behalf of the Bath and West and Southern Counties Society in the years 1891-98 (H.M.S.O., 1899), by F. J. Lloyd and Great Britain. Board of Agriculture (page images at HathiTrust)

More items available under broader and related terms at left.