Hand-book on cheese making

A practical, down‑to‑earth guide for anyone interested in the craft of cheese making, this handbook speaks directly from the floor of a working factory. Written by an experienced cheesemaker, it skips abstract theory and focuses on the everyday decisions that turn fresh milk into market‑ready cheese, offering clear explanations that both seasoned producers and newcomers can follow.

The text walks readers through choosing a well‑drained site, arranging a modest yet efficient building, and setting up the essential vats, scales, and drainage systems. It also touches on the broader context of the American cheese industry in the late 19th century, addressing competition and the drive to match the highest standards of quality. Listeners will come away with a solid understanding of the fundamentals of dairy processing and a glimpse into the historical push for American cheese excellence.