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Cheddar cheese

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• Cheese -- Varieties

• 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)
• The manufacture of cheese of the cheddar type from pasteurized milk. (Washington, Govt. print. off., 1913), by John Langley Sammis (page images at HathiTrust)
• The influence of lactic acid on the quality of cheese of the Cheddar type. (Washington, Govt. print. off., 1910), by Charles Francis Doane (page images at HathiTrust)
• Notes on cheddar cheese-making [electronic resource] / (Toronto : Dept. of Agriculture, 1910), by Frank Herns, G. G. Publow, and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• La fabrication du fromage cheddar [ressource électronique] / ([Montréal? : s.n.], 1894), by John W. Decker (page images at HathiTrust)
• Defects in American cheddar cheese / (Ithaca, N.Y. : 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 / (Ithaca, N.Y. : Cornell University Agricultural Experiment Station, 1913), by Walter W. Fisk (page images at HathiTrust)
• The cheddar box : in two volumes / (Portland : The Oregon Journal, 1933), by Dean Collins (page images at HathiTrust; US access only)
• The influence of lactic acid on the quality of cheese of the cheddar type / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910), by C. F. Doane (page images at HathiTrust)
• Packaging sliced cheddar and swiss cheese in cans for sandwich dispensers / (Washington, D.C. : U.S. Dept. of Agriculture, 1940), by H. L. Wilson (page images at HathiTrust)
• Cheddar cheese making, (Madison, Wis., The author, [c1893]), by John Wright Decker (page images at HathiTrust)
• Farm-to-retail price spreads for cheddar cheese in the South / (Washington, D.C. : Agricultural Marketing Service, Marketing Research Division, U.S. Dept. of Agriculture, 1959), by Irving Dubov and D. D. MacPherson (page images at HathiTrust)
• The relation of bacteria to the flavors of cheddar cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1904), by L. A. Rogers (page images at HathiTrust)
• The relation of carbon dioxide to proteolysis in the ripening of cheddar cheese / (Geneva, N.Y. : 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 / (Logan : Experiment Station of the Agricultural College of Utah, 1901), by F. B. Linfield (page images at HathiTrust)
• The role of the lactic-acid bacteria in the manufacture and in the early stages of ripening of cheddar cheese / (Geneva, N.Y. : New York Agricultural Experiment Station, 1903), by H. A. Harding (page images at HathiTrust)
• Merchandising natural cheddar cheese in retail food stores / (Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Marketing Service, [1956]), by Hugh M. Smith, William S. Hoofnagle, and Wendell E. Clement (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)
• The manufacture of cheese of the cheddar type from pasteurized milk / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1913), by J. L. Sammis and A. T. Bruhn (page images at HathiTrust)
• Relationship of microorganisms to the disappearance of rancidity in cheddar cheese / (Moscow, Idaho : Agricultural Experiment Station, University of Idaho, 1948), by V. A. Cherrington and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Standardization of milk with skimmilk powder for the manufacture of cheddar cheese / (Moscow, Idaho : University of Idaho, Agricultural Experiment Station, 1930), by Henry Christian Hansen and D. R. Theophilus (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1941), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Some of the compounds present in American cheddar cheese / (Geneva, N.Y. : New York Agricultural Experiment Station, 1902), by Lucius L. Van Slyke and E. B. Hart (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 (London : H.M.S.O., 1899), by F. J. Lloyd and Great Britain. Board of Agriculture (page images at HathiTrust)
• Cheddar cheese manufacturing costs / ([St. Paul, Minn.] : 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 / (State College, Miss. : 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 / (Lincoln : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1948), by Paul A. Downs (page images at HathiTrust; US access only)
• Studies on the Australian short time method of making cheddar cheese / (Lincoln : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1961), by Paul A. Downs and Kay M. Nilson (page images at HathiTrust; US access only)
• The manufacture of cheddar cheese from milk pasteurized by the holder method / (Ithaca, N.Y. : Cornell University, 1927), by Walter V. Price (page images at HathiTrust; US access only)
• Rate of ripening in cheddar cheese / (State College : Pennsylvania State College, School of Agriculture and Experiment Station, 1938), by T. R. Freeman and C. D. Dahle (page images at HathiTrust; US access only)
• Cheddar cheese from pasteurized milk / (Madison : Agricultural Experiment Station, University of Wisconsin, 1944), by Walter V. Price (page images at HathiTrust; US access only)
• Marketing costs and margins for selected lots of Wisconsin cheddar cheese / (Madison : Agricultural Experiment Station, University of Wisconsin, 1959), by Hugh L. Cook and J. Kenneth Little (page images at HathiTrust; US access only)
• Cheeses : report to the President on investigation no. 22-31 under section 22 of the Argricultural Adjustment Act, as amended. (Washington : United States Tariff Commission, 1973), by United States Tariff Commission (page images at HathiTrust; US access only)
• How to buy cheddar cheese. ([Washington, D.C. : Consumer and Marketing Service, 1967]), by United States. Consumer and Marketing Service (page images at HathiTrust)
• Packing, curing, and merchandising American cheddar cheese in cans / (Washington, D.C. : U.S. Dept. of Agriculture, 1935), by H. L. Wilson (page images at HathiTrust)
• Making American Cheddar cheese of uniformly good quality from pasteurized milk / (Washington, D.C. : U.S. Dept. of Agriculture, 1951), by Harry R. Lochry (page images at HathiTrust)
• A study of some of the salts formed by casein and paracasein with acids : their relations to American cheddar cheese / (Geneva, N.Y. : 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 / (Geneva, N.Y. : New York Agricultural Experiment Station, 1905), by Lucius L. Van Slyke (page images at HathiTrust)
• Studies on the factors concerned in the ripening of cheddar cheese / (Madison, Wis. : 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 / (Madison, Wis. : The University of Wisconsin Agricultural Experiment Station, 1912), 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 [electronic resource] / (London : H.M.S.O., 1899), by F. J. Lloyd (page images at HathiTrust)
• La fabrication du fromage cheddar / (Montréal : Eusèbe Senécal & Fils, 1894), by John Wright Decker and Emile Castel (page images at HathiTrust)
• Observations on cheddar cheese-making. Report for ... (Bath, [1892-<1897>]), by F. J. Lloyd (page images at HathiTrust)
• The practice of cheddar cheese making / (London : Spottiswoode, 1892), by George Gibbons (page images at HathiTrust)
• Factors affecting the quality of southern short cure cheddar cheese / (College Station, Tex. : 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; US access only)

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

• Varieties, of cheese: descriptions and analyses. By C. F. Doan ... and H. W. Lawson ... (Washington, Govt. print. off., 1911), by Charles Francis Doane (page images at HathiTrust)

More items available under broader and related terms at left.