Dairying Exemplified, Or, The Business of Cheese-Makinglaid Down from Approved Rules, Collected from the Most Experienced Dairy-Women, of Several Counties. Digested Under Various Heads. from a Series of Observations, During Thirty Years Practice in the Cheese Trade. the Second Edition Corrected and Improved

A scientific publication written in the late 18th century. This work aims to provide detailed instructions and insights into the art of cheese-making, based on practical experience and observations accumulated over three decades. It discusses various methods, challenges, and improvements in dairying, particularly the process of producing high-quality cheese. The opening of the book begins with a preface that acknowledges the valuable contributions of experienced dairy-women and sets the stage for a comprehensive exploration of cheese-making techniques. Twamley highlights the notable variability in cheese quality, depending on the methods employed, and emphasizes the need for more structured guidance for dairy managers. He proposes that many common issues plaguing cheese production, such as inconsistencies in quality and taste, can be addressed through better practices and observations, ultimately benefiting both makers and consumers of cheese. Throughout this early section, Twamley outlines the critical factors to consider in cheesemaking, including the influence of milk temperature, the timing of curd collection, and the importance of using high-quality ingredients.