| Title: | 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) |
| Author: | Monrad, John H. |
| Note: | Printed by Urner-Barry Co., 1909 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Cheese |
| Subject: | Fromage |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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