Cheese and Cheese-Making, Butter and Milk: Butter and Milk, with Special Reference to Continental Fancy Cheeses - Brossura

Long, James; Benson, John

Brossura

ISBN 10: 1429010622 ISBN 13: 9781429010627

Casa editrice: Applewood Books, 2008

Riassunto

Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.

Su questo libro

Dal risvolto di copertina interno

I. THE PRINCIPLES OF CHEESE-MAKING I By James Long II. THE TRADE IN FOREIGN CHEESE 12 By James Long III. SOFT CHEESE MANUFACTURE 23 By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE 37 By James Long V. OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND 53 By James Long VI. ON THE BEST METHODS OF MANUFAC- TURING CHEDDAR CHEESE 66 By John Benson VII. ON THE BEST METHODS OF MANUFAC- TURING STILTON CHEESE 80 By John Benson VIII. ON THE BEST METHODS OF MANUFAC- TURING CHESHIRE CHEESE 94 By John Benson IX. ON THE BEST METHODS OF MANUFAC- TURING WENSLEYDALE CHEESE 104 By John Benson X. THE MILK INDUSTRY 115 By James Long XI. THE PRINCIPLES OF BUTTER-MAKING 127 By James Long XII. CREAMERIES AND FACTORIES 138 By James Long

Dettagli dell'edizione

• Editore: Applewood Books
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 1429010622
• ISBN 13: 9781429010627
• Rilegatura: Copertina flessibile
• Numero di pagine: 150
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile