George E. Newell

A late-19th-century American writer on dairying, George E. Newell is best known for Hand-book on Cheese Making, originally published in 1889. The book was written as a practical manual rather than a theory-heavy treatise, aiming to help people involved in cheese production understand better methods, equipment, cleanliness, and quality control.

His writing shows a strong interest in the growth of the American cheese industry, including the spread of factory-based production and the pressure of competition from Canadian cheese makers. That makes his work useful not only as instruction for cheese makers, but also as a small window into the business and agricultural concerns of the period.

Available today through public-domain collections, Newell's handbook still appeals to readers interested in food history, traditional craft, and the early development of modern dairy practice.