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By authors: James Long, John Benson
Number of Pages:  164
Dimensions:  6 X 9 Inches (US)
Original publication year:  1896
ISBN:  978-1-4290-1062-7
Series:  Cooking in America
Availability: In stock.

Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.
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