This is a guidebook for cheese makers in America. It provides detailed information on the processes and techniques used in cheese production, covering everything from milk selection to aging and storage. The book is a valuable resource for anyone interested in cheese making, and provides insights into the science and art of this age-old craft. The book is an important artifact of American culinary history and offers a glimpse into the country's rich cheese-making tradition.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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