Handboek voor den kaasmaker in Nederland

A rare glimpse into 19th‑century Dutch dairy science, this handbook was commissioned after a national cheese‑making contest revealed widespread inconsistency in quality. Backed by the King and the Hollandse Maatschappij van Landbouw, the author sets out to lift the fortunes of countless farm families by turning practical advice into a respected art. The original text retains its historic spelling, complete with hand‑drawn woodcuts and vivid colour plates that bring the era’s workshops to life.

The work opens with a clear, scientific look at milk—its composition, how pasture, feed and animal health shape its character, and which weeds or illnesses can spoil the batch. From there it moves into step‑by‑step guidance on curdling, pressing and ageing, profiling the most celebrated Dutch varieties and warning of common defects. Listeners will discover a blend of meticulous research and hands‑on know‑how that still feels relevant to anyone curious about the craft of cheese.