author

J. (Josiah) Twamley

Best known for practical books on cheesemaking and dairy work, this little-known 18th-century writer brought decades of hands-on experience to the farm and dairy. His books preserve working knowledge gathered from everyday practice rather than theory alone.

1 Audiobook

Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved

Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved

by J. (Josiah) Twamley

About the author

Josiah Twamley was a British writer on dairying and cheesemaking, active in the late 18th century. Reliable catalog and reference sources identify him as J. (Josiah) Twamley, and surviving records point to him as a historical figure from that period rather than a modern food writer.

He is best known for Dairying Exemplified, or, The Business of Cheese-Making, first published in 1784, and for Essays on the Management of the Dairy. The titles and surviving editions describe work built from long practical observation in the cheese trade, with advice on cheese, butter, grazing land, and dairy management.

Very little clearly documented biographical detail seems to survive beyond his authorship and subject area. What stands out is the tone of his work: practical, experience-based, and closely tied to the knowledge of working dairywomen and rural production. For modern listeners, Twamley offers a direct window into everyday agricultural life and food craft in his era.