A B C in cheese-making : A short manual for farm cheese-makers and dairy students in cheddar, gouda, Danish export (skim cheese), brie, neufchatel and cream cheese. Sour milk cheese, such as "hand" cheese, cottage "schmierkase", "pultost" and "nieheimer"; also "whey" cheese (Norwegian) /
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| Author / Creator: | Monrad, J. H. (John Henry), 1848-1915. |
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| Edition: | 5th ed. |
| Imprint: | New York : Printed by Urner-Barry Co., [pref. 1909] |
| Description: | 73, [1] p. : ill., ports. ; 23 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/3936979 |
Crerar, Lower Level, Bookstacks
| Call Number: |
SF271.M752 1909
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| c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |
