Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer

This practical guide offers a clear, hands‑on look at the art of cheese‑making, drawing from a series of newspaper articles that have been refined into a single, accessible volume. It welcomes both seasoned producers and newcomers, urging readers to test ideas, question established practices, and develop their own methods based on careful observation and experimentation.

The first sections focus on the essentials of setting up a cheese‑making operation, from choosing a suitable building size for a herd of a few hundred cows to selecting the right vats, presses, and heating systems. Detailed advice on layout, construction materials, and equipment design helps anyone considering a small‑scale factory create a functional, efficient workspace while keeping costs in check. Throughout, the tone remains encouraging, inviting readers to contribute their own insights to the evolving craft of cheese production.