The Online Books Page

Cheese

Online books by this author are available.

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• Dairy products

• Cheese -- Analysis
• Cheese -- Canada
• Cheese -- Composition
• Cheese -- Congresses
• Cheese -- Curing
• Cheese -- Early works to 1800
• Cheese -- Economic aspects
• Cheese -- Grading
• Cheese -- Great Britain
• Cheese -- Handbooks, manuals, etc.
• Cheese -- Health aspects
• Cheese -- Illinois (State)
• Cheese -- Inspection
• Cheese -- Iowa
• Cheese -- Italy
• Cheese -- Marketing
• Cheese -- Microbiology
• Cheese -- Minnesota
• Cheese -- New York (State)
• Cheese -- Ontario
• Cheese -- Packaging
• Cheese -- Packing
• Cheese -- Patents
• Cheese -- Poetry
• Cheese -- Prices
• Cheese -- Québec (Province)
• Cheese -- Societies, etc.
• Cheese -- Storage
• Cheese -- Switzerland
• Cheese -- Taxation
• Cheese -- Transportation
• Cheese -- United States
• Cheese -- Varieties
• Cheese -- Varieties. from old catalog
• Cheese -- Wisconsin
• Cooking (Cheese)
• Goat cheese
• Process cheese
• Agric -- Dairy -- Cheese

• The Complete Book of Cheese (New York: Gramercy Pub. Co., 1955), by Bob Brown, illust. by Erik Blegvad (Gutenberg text and illustrated HTML)
• Swiss cheese. Report of the United States Tariff commission to the President of the United States. (U. S. Govt. print. off., 1927), by United States Tariff Commission and United States. President (1923-1929 : Coolidge) (page images at HathiTrust)
• Report of the Federal trade commission on milk and milk products 1914-1918. June 6, 1921. (Govt. Print. Off., 1921), by United States Federal Trade Commission (page images at HathiTrust)
• Butter, cheese ([Washington, 1946), by Association of American Railroads. Railroad Committee for the Study of Transportation and L. B. Horton (page images at HathiTrust)
• Fancy cheese in America, from the milk of cows, sheep and goats (American sheep breeder company, 1910), by Charles Albert Publow (page images at HathiTrust)
• The book of cheese (The Macmillan company, 1918), by Charles Thom and W. W. Fisk (page images at HathiTrust)
• The book of cheese (The Macmillan Company, 1925), by Charles Thom and W. W. Fisk (page images at HathiTrust)
• Illustrated story of a large family. (Globe Press, 1920), by Phenix Cheese Company (page images at HathiTrust)
• Process cheese abstracts. (Dept. of Dairy and Food Industries, University of Wisconsin, 1955), by D. M. Irvine and Walter V. Price (page images at HathiTrust)
• Tekhnologii︠a︡ syra. (Pishchepromizdat, 1900), by Irinei Ivanovich Klinovskiǐ (page images at HathiTrust; US access only)
• Cheese and cheese-making, butter and milk, with special reference to continental fancy cheeses (Chapman and Hall, 1896), by James Long and John Benson (page images at HathiTrust)
• The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom : prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations (Orange Judd, 1913), by Lucius L. Van Slyke and Charles Albert Publow (page images at HathiTrust)
• Die essigfabrikation, die zucker- und stärke-fabrikation, die fabrikation des stärkegummis, stärkesyrups und stärkezuckers, sowie die butter- und käse-bereitung. Für chemiker, landwirthe, fabrikanten, architekten, ingenieure and steuerbeamte. (F. Vieweg und sohn, 1867), by Friedrich Julius Otto (page images at HathiTrust)
• Quesos y manteca; higienización de la leche; productos derivados (Alrededor del mundo, 1918), by Santos Arán (page images at HathiTrust; US access only)
• Handbuch für die praktische Käserei. (M. Heinsius, 1901), by W. Eugling (page images at HathiTrust; US access only)
• Caseificio: Storia--Sviluppo--Scienza del latte--Analisi--Igiene--Conservazione del latte--Latterie di città--Crema--Burro--Formaggio--Presame--Tecnica casearia--Maturazione dei formaggi--Indirizzo tecnico del caseificio--Sottoprodotti del caseificio--Organizzazione casearie--Leggi e regolamenti sui latticini. (U. Hoepli, 1918), by Giuseppe Fascetti (page images at HathiTrust)
• Studies on the Chemical Nature of Casein and Paracasein and the Colloid Chemistry of the Cheese Clotting Process ([s.n.], 1927), by George Arthur Richardson (page images at HathiTrust)
• L'industrie fromagère (J.-B. Baillière et fils, 1926), by Maurice Beau and Ch Bourgain (page images at HathiTrust)
• Cheshire: its cheese-makers, their homes, landlords, and supporters; with appendices. (Derwent, 1909), by Edmund Driver (page images at HathiTrust)
• Ost og Osteproduktion (Gyldendalske Boghandel, 1911), by G. Ellbrecht (page images at HathiTrust)
• Fancy cheese; a practical treatise on the popular soft cheeses. (Olsen, 1925), by Walter Warner Fisk (page images at HathiTrust)
• Paturages des fromageries. (s.n., 1865), by Jean Baptiste Munier (page images at HathiTrust)
• Butter and cheese: a commercial and technical guide to good qualities and defects (The Technical Press, Ltd., 1925), by George Sutherland Thomson (page images at HathiTrust)
• Butter and cheese (Sir I. Pitman & sons, ltd., 1920), by Charles William Walker-Tisdale and Jean Jones (page images at HathiTrust)
• Eugling's Handbuch der praktischen Käserei. (P. Parey, 1923), by Hermann Weigmann and Wilhelm Eugling (page images at HathiTrust)
• Rapport à la Société Départementale d'Agriculture de l'Ain sur les fromageries et fruitières suisses (Victor Authier, 1884), by L. J. Grandvoinnet (page images at HathiTrust)
• Préparation et maturation des caillés de fromagerie (Asselin et Houzeau, 1905), by R. Lezé (page images at HathiTrust)
• A B C in cheese-making : a short manual for farm cheese-makers ... (J.H. Monrad, 1905), by John H. Monrad (page images at HathiTrust)
• Manuel de la fabrication des fromages (Imprimerie du "Progrès Agricole", 1893), by E. Rigaux (page images at HathiTrust)
• Memoire sur la fabrication du fromage du mont Cénis (Imprimerie de Mme. Huzard, 1833), by M. Bonafous (page images at HathiTrust)
• La fabrication du fromage cheddar (Eusèbe Senécal & Fils, 1894), by John Wright Decker and Emile Castel (page images at HathiTrust)
• Kleines Handbuch für die praktische Käserei (M. Heinfius Nachfolger, 1892), by W. Eugling (page images at HathiTrust)
• Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage, etc. (Mendota book company, 1909), by John Wright Decker and Fritz Wilhelm Woll (page images at HathiTrust; US access only)
• Methoden zur untersuchung von milch und milcherzeugnissen (F. Enke, 1927), by Kurt Teichert (page images at HathiTrust; US access only)
• Cheese in family meals : a guide for consumers (Dept. of Agriculture, Agricultural Research Service, [Consumer and Food Economics Institute, 1972), by United States. Agricultural Research Service and United States. Agricultural Research Service. Consumer and Food Research Division (page images at HathiTrust)
• Cheese : a treatise on the manufacture of American Cheddar cheese and some other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom : prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese factory operations (Orange Judd Publishing Company ;, 1927), by Lucius L. Van Slyke and Walter V. Price (page images at HathiTrust)
• Vacuum treatments of cheese (Experiment Station, College of Agriculture, University of Wisconsin, 1965), by Walter V. Price, A. Grimstad, Norman F. Olson, and University of Wisconsin. College of Agriculture (page images at HathiTrust)
• The Cold curing of cheese (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1903), by S. M. Babcock (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)
• Cultural studies of species of Penicillium (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910), by Charles Thom (page images at HathiTrust)
• The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom. (O. Judd, 1909), by Lucius L. Van Slyke and Charles A. Publow (page images at HathiTrust)
• Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools (Mendota Book Company, 1918), by John Langley Sammis and John Wright Decker (page images at HathiTrust)
• An economic analysis of cheese factory operations in Ontario. (Published by authority of the Hon. Robt. Weir, Dominion Minister of Agriculture, 1933), by Canada. Department of Agriculture and Ontario. Department of Agriculture (page images at HathiTrust)
• Cheese makers' manual, designed to give specific directions for making fine cheese by a new system called the time system ... (Lancaster, Ont., 1886), by David M. MacPherson (page images at HathiTrust)
• Studier over de flygtige syrer i ost, og bidrag til ostefermenternes biologi. (Jul. Gjellerups boghandel, 1904), by Orla Jensen (page images at HathiTrust; US access only)
• Cheese; a treatise on the manufacture of American Cheddar cheese and some other varieties--intended as a text-book for the use of dairy teachers and students in classroom and workroom--prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese factory operations (Orange Judd Pub. Co., 1952), by Lucius L. Van Slyke and Walter V. Price (page images at HathiTrust)
• Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools (The Cheese maker book co., 1946), by John Langley Sammis (page images at HathiTrust)
• Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools (The Cheese maker book co., 1930), by John Langley Sammis and John Wright Decker (page images at HathiTrust)
• Swiss cheese industry ([Printed by Monroe evening times company], 1936), by Emery A. Odell (page images at HathiTrust)
• Practical cheesemaking. (O.S.C. Cooperative Association, 1959), by Gustav Hans Wilster (page images at HathiTrust)
• Handbuch der Käserei-Technik. (M. Heinsius, 1884), by Hippolyt Ludwig von Klenze (page images at HathiTrust)
• Praktische anleitung zur fabrikation und behandlung des Emmentalerkäses. Für käser und molkereifachleute (K. J. Wyss, 1914), by A. Peter and J. Held (page images at HathiTrust; US access only)
• L'industrie laitière; le lait, le beurre - le fromage. (J. -B. Baillière, 1888), by E. Ferville (page images at HathiTrust)
• Sirarstvo. (Zadružna tiskarna, 1925), by Anton Pevc (page images at HathiTrust; US access only)
• The story of cheese. A short treatise on the manufacture of various kinds of domestic and foreign cheese. (Macmillan co., 1923), by Johan Ditlev Frederiksen (page images at HathiTrust)
• The practice of soft cheesemaking. (J. North, 1918), by Charles William Walker-Tisdale and Theodore R. Robinson (page images at HathiTrust)
• Cheese making; a book of practical cheesemakers, factory patrons, agricultural colleges and dairy schools (The Cheesemaker Book Co., 1924), by John Langley Sammis and John Wright Decker (page images at HathiTrust)
• Cheese mading : Cheddar, Swiss, brick, Limburger, Edam, cottage (The author, 1905), by John Wright Decker (page images at HathiTrust)
• Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer. (Roberts, printer, 1870), by Thomas Day Curtis (page images at HathiTrust)
• A treatise on commercial starters in butter and cheese making (C. Hansen's laboratory, 1909), by Martin H. Meyer (page images at HathiTrust)
• The history of a great industry (State historical society of Wisconsin, 1899), by John Luchsinger (page images at HathiTrust)
• American cheese and cheese-making. (J. B. Lippincott company, 1889), by Henry Stewart (page images at HathiTrust)
• The meat that comes from milk, the health and strength value of cheese as a main dish in the daily diet (Priv. print. by the People's home journal, 1921), by C. Houston Goudiss (page images at HathiTrust)
• Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc. (The Mohawk book company, 1918), by Johan Ditlev Frederiksen (page images at HathiTrust)
• Om osttilvirkning paa farmen. (Skandinaven's boghandel, 1887), by H. Galtung (page images at HathiTrust)
• Cheese manual (Advertiser printing house, 1889), by Harvey W. Richardson (page images at HathiTrust)
• Making cheese at home. (University of Wisconsin--Extension, 1976), by Charlotte M. Dunn and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust)
• The manufacture of low-acid rennet-type cottage cheese. (U.S. Govt. Print. Off., 1948), by Harry R. Lochry (page images at HathiTrust)
• Factors controlling the moisture content of cheese curds (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910), by J. L. Sammis, F. W. Laabs, and S. K. Suzuki (page images at HathiTrust)
• Report of the Federal trade commission on milk and milk products, 1914-1918. (Govt. print. off., 1921), by United States Federal Trade Commission (page images at HathiTrust)
• Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage (The author, 1905), by John Wright Decker (page images at HathiTrust)
• The book of cheese (The Macmillan Company, 1921), by Charles Thom and W. W. Fisk (page images at HathiTrust)
• A laboratory handbook for the analysis of milk, butter and cheese ([n.p.], 1905), by James Rittenhouse Evans (page images at HathiTrust)
• Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese (Macmillan, 1908), by Henry Hiram Wing (page images at HathiTrust)
• [Dairy science pamphlets] (in the 1890s), by John H. Monrad (page images at HathiTrust)
• The story of cheese : a short treatise on the manufacture of various kinds of domestic and foreign cheese, cheddar, Dutch, Swiss, Italian, French, limburger, neufchatel, cream, cottage cheese, etc. (Macmillan, 1916), by Johan Ditlev Frederiksen (page images at HathiTrust)
• Cheese making on the farm (U.S. Dept. of Agriculture, 1903), by Henry E. Alvord (page images at HathiTrust)
• Making American cheese on the farm for home consumption (U.S. Dept. of Agriculture, 1934), by H. L. Wilson (page images at HathiTrust)
• An American-type cheese : how to make it for home use (U.S. Dept. of Agriculture, 1954), by Homer E. Walter (page images at HathiTrust)
• Cheese in family meals : a guide for consumers (The Institute, 1977), by Consumer and Food Economics Institute (U.S.) (page images at HathiTrust)
• How to buy cheese (U.S. Dept. of Agriculture, 1971), by F. E. Fenton (page images at HathiTrust)
• The manufacture of brick cheese (U.S. Dept. of Agriculture, 1935), by H. L. Wilson and Walter V. Price (page images at HathiTrust)
• Cheese in your meals. (U.S. Dept. of Agriculture, 1943), by United States. Agricultural Research Administration and United States. Bureau of Home Economics (page images at HathiTrust)
• Butter and cheese markets in South America (Government Printing Office, 1926), by M. A. Wulfert and United States Bureau of Foreign and Domestic Commerce (page images at HathiTrust)
• Butter and cheese markets in the West Indies (Govt. print. off., 1925), by M. A. Wulfert (page images at HathiTrust)
• Certain nonquota cheese from Belgium, Denmark, the Federal Republic of Germany, France, Ireland, Italy, Luxembourg, the Netherlands, and the United Kingdom : determination of no material injury or threat thereof in investigations nos.701-TA-52-60 (final) under the Tariff act of 1930, together with the information obtained in the investigations (The Commission, 1980), by United States International Trade Commission, N. Tim Yaworski, Norman R. Elrod, and J. Fred Warren (page images at HathiTrust; US access only)
• Soft cheese making (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1916), by R. W. Brown and M. Mortensen (page images at HathiTrust)
• Soft cheeses that are easily made (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1924), by E. F. Goss (page images at HathiTrust)
• The manufacture of cornhusker cheese (University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1942), by E. L. Reichart and Paul A. Downs (page images at HathiTrust)
• Utilization of surplus milk in the small dairy plant. 3, Old fashioned sage cheddar cheese (University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1957), by Paul A. Downs (page images at HathiTrust)
• Utilization of surplus milk in the small dairy plant. 4, Stirred curd types of cheese (University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1959), by Paul A. Downs and Kay M. Nilson (page images at HathiTrust)
• Utilization of surplus milk in the small dairy plant. 1, Soft cheeses, spreading types (The Experiment Station of the University of Nebraska, College of Agriculture, 1957), by Paul A. Downs (page images at HathiTrust)
• Utilization of surplus milk in the small dairy plant. 2, Soft and semi-soft hoop drained cheeses (The Experiment Station of the University of Nebraska College of Agriculture, 1957), by Paul A. Downs (page images at HathiTrust)
• Milk-fat and cheese yield (New York Agricultural Experiment Station, 1896), by Lucius L. Van Slyke (page images at HathiTrust)
• The influence of the temperature of curing upon the commercial quality of cheese (New York Agricultural Experiment Station, 1900), by George A. Smith (page images at HathiTrust)
• A study of enzymes in cheese (New York Agricultural Experiment Station, 1901), by Lucius L. Van Slyke, H. A. Harding, and E. B. Hart (page images at HathiTrust)
• Conditions affecting weight lost by cheese in curing (New York Agricultural Experiment Station, 1901), by Lucius L. Van Slyke (page images at HathiTrust)
• Rennet-enzyme as a factor in cheese-ripening (New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke, E. B. Hart, and H. A. Harding (page images at HathiTrust)
• Investigation of cheese. (New York Agricultural Experiment Station, 1891) (page images at HathiTrust)
• Experiments in the manufacture of cheese during June. (New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• Experiments in the manufacture of cheese. (New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• Experiments in the manufacture of cheese. (New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Experiments in the manufacture of cheese. (New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. Part I., Results of work done in the no. 1 factory of E.L. Stone at Mansville, Jefferson Co., during the season of 1893. (New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. Part II., Results of work done in the factory of G. Merry at Verona, Oneida Co., during the season of 1893. (New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Shrinkage of cold-cured cheese during ripening (University of Wisconsin, Agricultural Experiment Station, 1903), by S. M. Babcock, H. L. Russell, and U. S. Baer (page images at HathiTrust)
• The quality of cheese as affected by rape and other green forage plants fed to dairy cows (University of Wisconsin, Agricultural Experiment Station, 1904), by U. S. Baer and W. L. Carlyle (page images at HathiTrust)
• The propagation of pure starters for butter and cheese making (The University of Wisconsin, Agricultural Experiment Station, 1909), by E. G. Hastings (page images at HathiTrust)
• Buttermilk cheesemaking at the creamery (The University of Wisconsin, Agricultural Experiment Station, 1911), by J. L. Sammis (page images at HathiTrust)
• Three creamery methods for making buttermilk cheese (Agricultural Experiment Station of the University of Wisconsin, 1914), by J. L. Sammis (page images at HathiTrust)
• Buttermilk cheese and cottage cheese : their manufacture and sale (Agricultural Experiment Station, University of Wisconsin, 1920), by J. L. Sammis (page images at HathiTrust)
• Dariworld process of making cheese (Research Division, College of Agricultural and Life Sciences, University of Wisconsin, 1970), by Walter V. Price and D. M. Irvine (page images at HathiTrust; US access only)
• The constitution of milk with especial reference to cheese production (University of Wisconsin, Agricultural Experiment Station, 1897), by S. M. Babcock (page images at HathiTrust)
• Standardization of milk for the manufacture of American cheese (Agricultural Experiment Station of the University of Wisconsin, 1931), by Walter V. Price and Leo Germain (page images at HathiTrust; US access only)
• The production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor (The University of Wisconsin Agricultural Experiment Station, 1910), by S. K. Suzuki, E. G. Hastings, and E. B. Hart (page images at HathiTrust)
• Consumer preferences for cheese (Agricultural Experiment Station of the University of Wisconsin, 1935), by Asher Hobson, Marvin A. Schaars, and University of Wisconsin. Agricultural Experiment Station (page images at HathiTrust; US access only)
• Factors controlling the moisture content of cheese curds (The University of Wisconsin Agricultural Experiment Station, 1910), by J. L. Sammis, F. W. Laabs, and S. K. Suzuki (page images at HathiTrust)
• Art de faire le beurre et les meilleurs fromages (Bouchard-Huzard, 1866), by James Anderson (page images at HathiTrust)
• A manual for cheese makers (West Goshen,Conn., 1866), by Hart Bros. & Co (page images at HathiTrust)
• Fabbricazione dei formaggi (Brigola, 1873), by G. Gorini and Antonio Cavagna Sangiuliani di Gualdana (page images at HathiTrust)
• Nuove norme di caseificio (Agricoltura Illustrata, 1890), by Federico Landriani, Antonio Cavagna Sangiuliani di Gualdana, and Carlo Antonio Landriani (page images at HathiTrust)
• The cheese and butter maker's handbook : a practical treatise on the arts of cheese and butter making (Dunn & Wright, 1885), by J.B. Harris (page images at HathiTrust)
• Cheese mading : Cheddar, Swiss, brick, Limburger, Edam, cottage (The author, 1900), by John Wright Decker (page images at HathiTrust)
• Butter and cheese (Sir I. Pitman & sons, ltd., 1925), by Charles William Walker-Tisdale and Jean Jones (page images at HathiTrust; US access only)
• Practical cheesemaking : a general guide to the manufacture of cheese (Headley bros., publishers, ltd., 1919), by Charles William Walker-Tisdale and Walter E. Woodnutt (page images at HathiTrust)
• Regulations 22 relating to the tax on filled cheese under the act of June 6, 1896. Rev. August, 1926. (Govt. print. off., 1926), by United States. Office of Internal Revenue (page images at HathiTrust)
• The manufacture of cottage cheese (University of California Printing Office, 1930), by C. A. Phillips (page images at HathiTrust)
• American dairying : a manual for butter and cheese makers (Rural Home Publishing Co., 1878), by Lauren Briggs Arnold (page images at HathiTrust)
• Annual reports .. (Journal Office., 1865), by Massachusetts Cheeses Manufacturers Association (page images at HathiTrust)
• Hand-book on cheese making (The Michigan Dairyman, 1889), by George E. Newell (page images at HathiTrust)
• [Milk and the handling of milk; patents concerning sterilization apparatus] (Government Printing Office, 1856), by United States Patent Office (page images at HathiTrust)
• De kaasbereiding aan de fabriek (Alg. ned. zuivelbond, 1920), by B. van der Burg, S. Hepkema, and Algemeene Nederlandsche Zuivelbond (page images at HathiTrust; US access only)
• Del cacio o formaggio : articolo estratto dal Dizionario pittoresco della storia naturale e delle manifatture (Borroni e Scotti, 1840), by Ercole Marenesi (page images at HathiTrust)
• The clarification of milk for cheese making (Cornell University Agricultural Experiment Station, 1923), by Walter W. Fisk and Walter Price (page images at HathiTrust)
• Il cacio : tecnologia, chimica e microbiologia generale del caseificio ... (Unione tipografico-editrice, 1887), by Giovanni Musso (page images at HathiTrust)
• Cheese making. (The author, 1900), by John Wright Decker (page images at HathiTrust)
• La fabrication du fromage cheddar (s.n.], 1894), by John W. Decker (page images at HathiTrust)
• La fromagerie canadienne manuel à l'usage des fabricants de fromage et des cultivateurs (Presse du Collège de Monnoir, 1874), by J. A. Chagnon (page images at HathiTrust)
• Cream cheese (Dept. of Agriculture, 1916), by E. S. Archibald, J. Meilleur, and Dominion Experimental Farms and Stations (Canada) (page images at HathiTrust; US access only)
• Notes for cheesemakers (Dept. of Agriculture, 1903), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Coulommier cheese (Dept. of Agriculture, 1919), by E. S. Archibald, J. Meilleur, and Dominion Experimental Farms and Stations (Canada) (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)
• Cheese making and butter making (Dept. of Agriculture, 1912), by R. Harcourt and Ontario. Dept. of Agriculture (page images at HathiTrust)
• The probable scarcity of rennet for the manufacture of cheese with some direction for securing a supply (Dept. of Agriculture, 1916), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese (Dept. of Agriculture, 1917), by J. A. Ruddick, George H. Barr, and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Ripening of cheese in cold-storage compared with ripening in the ordinary curing room (Dept. of Agriculture, 1902), by H. H. Dean, F. C. Harrison, R. Harcourt, and Ontario Agricultural College (page images at HathiTrust)
• Ripening of cheese in cold-storage (Dept. of Agriculture, 1903), by H. H. Dean, R. Harcourt, and Ontario Agricultural College (page images at HathiTrust)
• Notes for factory cheesemakers (Dept. of Agriculture, 1911), by J. A. Ruddick, George H. Barr, and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Cream cheese (Dept. of Agriculture, 1911), by G. Bagnall and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• The use of pepsin as substitute or partial substitute for rennet in the manufacture of cheese (Dept. of Agriculture, 1916), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• The making of cheese (Dept. of Agriculture, 1893), by Ontario Agricultural College. Special Dairy School, Ontario Agricultural College, and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Dairy bulletin (Ontario Dept. of Agriculture, 1894), by Ontario Agricultural College. Special Dairy School and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Cheese making (Dept. of Agriculture, 1897), by Gabriel Henry and Quebec (Province). Dept. of Agriculture (page images at HathiTrust)
• Conditions affecting chemical changes in cheese-ripening (New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke and E. B. Hart (page images at HathiTrust)
• Experiments in curing cheese at different temperatures (New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke, George A. Smith, and E. B. Hart (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. Part IV, Summary of the results of the work done in cheese-factories during the seasons of 1892 and 1893. (New York Agricultural Experiment Station, 1894) (page images at HathiTrust)
• Cheese and butter dairying (Georgia Experiment Station, 1892), by R. J. Redding (page images at HathiTrust)
• Investigations of cheese-making (Iowa Agricultural College, Experiment Station, 1893), by Henry Cantwell Wallace (page images at HathiTrust)
• Experiments in the manufacture of cheese. (New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• The relation of the number of bacteria in milk to quality and yield of cheese (New York Agricultural Experiment Station, 1921), by G. J. Hucker (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. Part V, Fat in milk as a practical basis for determining the value of milk for cheese-making. (New York Agricultural Experiment Station, 1894) (page images at HathiTrust)
• A B C in cheese-making. A short manual for farm cheese-makers in cheddar, French cream cheese, Neufchatel and skim milk cheese. (Walker & Robertson, printers, 1889), by John Henry Monrad (page images at HathiTrust)
• Experiments in the manufacture of cheese during May. (New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• Summary of results of experiments made in the manufacture of cheese during the season of 1892. (New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• A. B. C. in cheese-making; a short manual for farm cheese-makers in cheddar, gouda, Danish export (skim cheese) ... (Winnetka, Ill., 1902), by John Henry Monrad (page images at HathiTrust)
• Treatise on the new process for manufacturing butter and cheese. The Vacuum process, perfected by the Powell Manufacturing co. (Burlington, VT., 1885), by Burlington Powell Manufacturing Co. (page images at HathiTrust)
• Summary of butter and cheese made in factories in the state of New York : during the season of 1892. (Argus Co., printer, 1893), by New York (State). Department of Agriculture (page images at HathiTrust)
• Series of educational illustrations. (U.S. G.P.O., 1937), by United States. Office of Cooperative Extension Work, United States. Extension Service, United States. Bureau of Agricultural Economics, United States. Bureau of Animal Industry, and United States Department of Agriculture (page images at HathiTrust)
• Sul caglio vitellino; memorie ([Milano, 1857), by Davide Nava and Giorgio Francesco Selmi (page images at HathiTrust)
• The controlling of gassy cheese milk by starters (1902), by Norman B. Horton (page images at HathiTrust; US access only)
• Practical cheese manufacture and cheese technology. (O.S.C. Cooperative Association, 1951), by G. H. Wilster (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. Part III, Results of work done during the season of 1893 in forty-eight different factories, located in eight different counties. (New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• The salting and cooking of curds in the manufacture of several varieties of cheeses (New York State Agricultural Experiment Station, 1936), by J. C. Marquardt (page images at HathiTrust)
• The making of processed cheese (Agricultural Experiment Station of the University of Wisconsin, 1939), by Hugo H. Sommer and Hugh L. Templeton (page images at HathiTrust; US access only)
• Composition et valeur alimentaire des fromages ... ([Paris], 1899), by A. Balland (page images at HathiTrust)
• Petit guide de la fermière de l'Aube ou l'art de fabriquer les fromages et le beurre suivant les indications du dr. Pourriau : Au comice agricole de l'aube. (Troyes, 1883), by Huguier-Truelle (page images at HathiTrust)
• The cheddar box : in two volumes (The Oregon Journal, 1933), by Dean Collins (page images at HathiTrust; US access only)
• Construction of cheese curing rooms for maintaining temperatures of 58⁰ to 68⁰ F. (University of Wisconsin, Agricultural Experiment Station, 1898), by F. H. King (page images at HathiTrust)
• Cheese in family meals (The Institute, 1976), by Consumer and Food Economics Institute (U.S.) (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)
• A soft cheese of the Bel Paese type (U.S. Dept. of Agriculture, 1939), by Robert R. Farrar (page images at HathiTrust)
• An economic analysis of cheese factory operation in Ontario. ([Printed by J. O. Patenaude, King's printer], 1933), by Canada. Dept. of Agriculture and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Cheese and its economical uses in the diet (U.S. Dept. of Agriculture, 1912), by C. F. Langworthy and Caroline Louisa Hunt (page images at HathiTrust)
• Report of Royal commission to enquire into alleged complaints relating to weighing of butter and cheese in Montreal. (C.H. Parmelee, 1913), by Canada. Royal Commission on Weighing of Butter and Cheese and Robert Alexander Pringle (page images at HathiTrust)
• The world of cheese; a guide to the world's favorite cheeses. ([Educational Dept.], Kraft Foods, 1962), by Kraft Foods Company (page images at HathiTrust; US access only)
• The romance of cheese. (Educational Dept., Kraft-Phenix Cheese Corp., 1935), by Kraft Foods Company (page images at HathiTrust)
• The world of cheese : a guide to the world's favorite cheeses (Kraft Foods Company, 1955), by Kraft Foods Company. Educational Department (page images at HathiTrust; US access only)
• Investigations in the manufacture and storage of cheese. VI, The cold curing of American cheese : with a digest of previous work on the subject (U.S. Dept. of Agriculture, Bureau of Animal Industry, 1906), by C. F. Doane (page images at HathiTrust)
• Cottage cheeses and other popular varieties (The Olsen Pub. Co., 1934), by Robert Mann Washburn and Alice Wiltse Washburn (page images at HathiTrust)
• The history of a great industry (State historical society of Wisconsin, 1899), by John Luchsinger (page images at HathiTrust)
• Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, etc. (Mendota Book Co., 1913), by John Wright Decker and F. W. Woll (page images at HathiTrust)
• Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc. (The Mohawk book company, 1918), by Johan Ditlev Frederiksen (page images at HathiTrust)
• De la fabrication du fromage. (Libraire Ency. de Roret, 1843), by Gera de Conegliano (page images at HathiTrust)
• Blue-mold cheese; report on the escape-clause investigation made and published pursuant to the provisions of section 7 of the Trade agreements extension act of 1951. (U.S. Govt. Print. Off., 1953), by United States Tariff Commission (page images at HathiTrust; US access only)
• Nuova esposizione comparativa delle norme proposte (Tip. Ronchetti, 1850), by C. A. Landriani (page images at HathiTrust)
• Butter and cheese control schemes. Annual report. (Dublin., 1921), by Irish Agricultural Organisation Society (page images at HathiTrust)
• The romance of cheese. (Educational dept., Kraft cheese company, 1942), by Kraft Foods Company (page images at HathiTrust; US access only)
• Revisions in the production of Creamery butter, cheese, and ice cream : by States, 1916-1939, and production and utilization of milk, United States, 1924-1952. ([United States, Department of Agriculture, Agricultural Marketing Service], 1953), by United States. Agricultural Marketing Service (page images at HathiTrust)
• Marathon packaging manual; cheese industry section. (Menasha, Wis., 1952), by Marathon Corporation (page images at HathiTrust; US access only)
• Cheese. (Mohawk Book Company, 1918), by Johann D. Frederiksen (page images at HathiTrust; US access only)
• Cheese making in Switzerland; describing Emmenthaler, Gruyère, Saanen, Battelmatt, Spalen, Swiss, Pfister skim, Schabzieger, Vacherin, Geikäse, as well as the American Swiss, brick and Limburger cheese. A condensed review of Swiss, German and French literature, combined with observations in Wisconsin factories. (J.H. Monrad, 1896), by John Henry Monrad (page images at HathiTrust)
• Les fromages. (J. Budry & Co., 1926), by Maurice Des Ombiaux and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• A B C in cheese-making. A short manual for farm cheese-makers and dairy students in cheddar, gouda, Danish export (skim cheese), brie, neufchatel and cream cheese. Sour milk cheese, such as "hand" cheese, cottage "schmierkase", "pultost" and "nieheimer"; also "whey" cheese (Norwegian) (Printed by Urner-Barry Co., 1909), by John H. Monrad (page images at HathiTrust)
• The Olsen directory of dairy industries; the first names and business locations of condensed and powdered milk manufacturers, creameries, cheese factories, milk dealers, ice cream manufacturers. (Olsen Publishing Co., 1924), by Olsen Publishing Company (page images at HathiTrust)
• Practical cheesemaking : a general guide to the manufacture of cheese (Headley Bros., 1917), by Charles William Walker-Tisdale and Walter E. Woodnutt (page images at HathiTrust)
• Hand-book on cheese making, by George E. Newell (Gutenberg ebook)
• Cheese and its economical uses in the diet, by C. F. Langworthy and Caroline Louisa Hunt (Gutenberg ebook)
• Dairying exemplified, or, The business of cheese-making: Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved, by J. Twamley (Gutenberg ebook)
• Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer, by T. D. Curtis (Gutenberg ebook)
• The Book of Cheese, by Charles Thom and W. W. Fisk (Gutenberg ebook)
• The Art of cheese-making, taught from actual experiments, by which more and better cheese may be made from the same quantity of milk. (Concord [N.H.]: : Printed by George Hough, under protection of the statute. Sold at his office wholesale and retail., 1793) (HTML at Evans TCP)

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