Hand-book on cheese making

Thanks are due Messrs. Hunter, Walton & Co., of New York; Childs & Jones, of Utica, and D. H. Burrell & Co., of Little Falls, N. Y., for some statistical information contained i...

But, to return to the subject of scalding a vat of curd in normal condition. On the start, using your hands as described, manipulate it with such care that the tender cubes are...

One great set-back to good cheese making is inexperienced and careless labor. This is another cog in the wheel that has been retrograding the reputation of our goods during the...

Curd should stand not less than forty or more than sixty minutes after the application of rennet before cutting, the variation in time to be governed by season, condition of mil...

As a general thing, less acid is deemed necessary for the October make than was applied to the September product. I believe that in making this important change the majority of...