A B C in cheese-making.
Subtitle: 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: By J.H. Monrad ...
Edition: 5th ed.
Publisher: Printed by Urner-Barry Co.
Published: 1909
Place of publication: New York
Language: eng
Number of pages: 73
Subjects: Cheese
Notes: Cover-title.

Illustrated title page.

1 leaf for "Memoranda" at back.