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Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.

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Book Details

ISBN: 9781429010627
ISBN-10: 1429010622
Format: Paperback / softback
(232mm x 153mm x 12mm)
Pages: 164
Imprint: Applewood Books
Publisher: Applewood Books
Publish Date: 1-Jan-2008
Country of Publication: United States

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