CHEESE AND CHEESE-MAKING
BUTTER AND MILK 

WITH SPECIAL REFERENCE TO
CONTINENTAL FANCY CHEESES

BY
JAMES LONG
JOHN BENSON

London: Chapman and Hall Ld
1896


CONTENTS

I. THE PRINCIPLES OF CHEESE-MAKING
By James Long

II. THE TRADE IN FOREIGN CHEESE
By James Long

III. SOFT CHEESE MANUFACTURE
By James Long

IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE
By James Long

V. OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND
By James Long

VI. ON THE BEST METHODS OF MANUFACTURING CHEDDAR CHEESE
By John Benson

VII. ON THE BEST METHODS OF MANUFAC­TURING STILTON CHEESE
By John Benson

VIII. ON THE BEST METHODS OF MANUFACTURING CHESHIRE CHEESE
By John Benson

IX. ON THE BEST METHODS OF MANUFAC­TURING WENSLEYDALE CHEESE
By John Benson

X. THE MILK INDUSTRY
By James Long

XI. THE PRINCIPLES OF BUTTER-MAKING
By James Long

XII. CREAMERIES AND FACTORIES
By James Long