Cheese Making: Cheddar, Swiss, Brick, Limburger, Edam, Cottage

by John W. Decker

$175 · Offered by Eric Chaim Kline Bookseller · No longer available

First edition

Columbus, Ohio: Published by the author, 1900. First edition. Hardcover. Quarto. xiii, 192pp. Original yellow cloth with decorative black frame and lettering on cover, black lettering and ruling on spine. Frontispiece photograph. Contents: Constitution of Milk, Secretion and Contamination, Milk Testing, Enzymes, The Deportment of Rennet, Cheddar Cheese, Cutting and Heating the Curd, Drawing the Whey–Dipping and Milling

• Binding: Hardcover

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