The Book of Cheese
The Book of Cheese
Cooking & Drinking, Science - Chemistry/Biochemistry, Science - Earth/Agricultural/Farming
The Book of Cheese, written by Charles Thom in the early 20th century, is an educational text that delves into the science and art of cheese-making. It serves as a comprehensive guide for students in agricultural and dairy science, as well as cheese-making practitioners, exploring the processes involved in producing various cheese varieties, particularly those made in America. The book discusses the evolution of cheese-making, the impact of technological advancements, and the chemical composition of milk essential for successful cheese production.
Editions
The Book of Cheese
The Book of CheeseCurrent
Project Gutenberg · 379 pages
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Thom, Charles. The Book of Cheese. Lex, lex-books.com/book/the-book-of-cheese-d719cdd6-6f32-46a6-bd79-d7f8a32f3fba.APA
Thom, C. (n.d.). The Book of Cheese. Lex. https://lex-books.com/book/the-book-of-cheese-d719cdd6-6f32-46a6-bd79-d7f8a32f3fbaChicago
Thom, Charles. The Book of Cheese. Lex. https://lex-books.com/book/the-book-of-cheese-d719cdd6-6f32-46a6-bd79-d7f8a32f3fba.
