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Cheese and Cheese-making

Abstract

THOUGH this little volume bears the names of two authors, they can hardly be regarded as collaborateurs. What was the origin of the book does not appear, for there is no preface or introduction. Mr. Long writes five chapters at the beginning and three at the end, whilst the intermediate chapters, four in number, are by Mr. Benson. Each author writes independently of the other, and their respective contributions might equally well have appeared as separate pamphlets. The volume, of course, suffers from this lack of cohesion. Mr. Long's chapters are devoted to the principles of cheese-making, the trade in foreign cheese, soft cheese manufacture, Gorgonzola and the varieties of blue or moulded cheese, other varieties of fancy cheese, the milk industry, the principles of butter-making, and creameries and factories.

Cheese and Cheese-making.

By James Long John Benson. Pp. viii + 150. (London: Chapman and Hall, 1896.)

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Cheese and Cheese-making. Nature 56, 152 (1897). https://doi.org/10.1038/056152a0

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