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Cheese and Cheese-Making: Butter and Milk, with Special Reference to Continental Fancy Cheeses de John Benson

Cheese and Cheese-Making: Butter and Milk, with Special Reference to Continental Fancy Cheeses: Cooking in America

Autor John Benson, James Long
en Limba Engleză Paperback – 31 dec 2007
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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Specificații

ISBN-13: 9781429010627
ISBN-10: 1429010622
Pagini: 164
Dimensiuni: 153 x 232 x 12 mm
Greutate: 0.25 kg
Editura: Applewood Books
Seria Cooking in America

Extras

PROFESSOR HENRY, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his countrymen did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addition of foreign fat to milk, or by the removal of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality necessitates a close study of the subject and a recognition of the principles which underlie the practice of cheese-making...(Chapter I)

Notă biografică

James Long, former editor of Campus Life magazine, has won numerous Evangelical Press Association awards for his writing. He has authored eight books, including Why is God Silent When We Need Him the Most? His work experience includes evangelism, youth work, and worship ministries.

Descriere

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.