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The Book of Cheese

By Charles Thom, Walter W. Fisk
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By Charles Thom, Walter W. Fisk
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The Book of Cheese by Charles Thom, Investigator in Cheese, Formerly at Connecticut Agricultural College and Walter W. Fisk, Assistant Professor of Dairy Industry (Cheese-Making), New York State College of Agriculture at Cornell University

Copyright, 1918, by the Macmillan Company.

This book is intended as a guide in the interpretation of the processes of making and handling a series of important varieties of cheese. The kinds here considered are those made commercially in Americ…

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