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) /
by: Monrad, J. H. (John Henry), 1848-1915
Published: (1909)
