Hand-book on cheese making

About this book

In an era when American agriculture was evolving and dairy farming was gaining prominence, "Hand-book on Cheese Making" by George E. Newell emerges as a vital resource for aspiring cheesemakers. This practical guide delves into the intricate methods of cheese production, emphasizing quality standards that define American cheese. Newell meticulously outlines essential techniques, from curd formation to aging processes, ensuring readers grasp the nuances of this culinary craft. Ideal for students, culinary enthusiasts, and dairy industry professionals, this manual not only preserves traditional practices but also addresses the competitive landscape of cheese manufacturing. Discover how to elevate your cheese-making skills with insights from a pivotal period in American dairy history.