author
Pierre Jean Hollman
Best remembered for a practical Dutch guide to cheesemaking, this little-known 19th-century writer focused on the craft behind making better cheese. His surviving work feels grounded, useful, and closely tied to everyday agricultural life in the Netherlands.
1 Audiobook
Handboek voor den kaasmaker in Nederland
by Pierre Jean Hollman
About the author
Pierre Jean Hollman is known for Handboek voor den kaasmaker in Nederland, a Dutch manual on cheesemaking first published in 1877. The book presents itself as a practical response to concerns about cheese quality and was aimed at improving methods used by farmers and makers.
Modern catalog and ebook records consistently connect his name with that handbook, but readily available sources offer very little confirmed biographical detail beyond the work itself. Based on the book and its framing, he appears to have written from close familiarity with Dutch dairy practice and the problems of producing reliable, high-quality cheese.
For readers today, Hollman stands out less as a literary figure than as a clear, practical voice from the history of food craft and agriculture. His work offers a snapshot of how technical knowledge was shared in the late 19th century, especially in a country where cheese was an important part of rural life and trade.