Excerpt from The Book of Cheese Such a discussion should be useful to the student, to the beginner in cheese-making, as a reference book on many varieties in the hands of makers who specialize in single varieties, and to the housekeeper or teacher of domestic science. The material has been brought to gether from the experience of the writers, supplemented by free use of the literature in several languages. Stand ard references to this literature are added in the text. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.