The Dairy
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In our eReader you can find the full English version of the book. Read The Dairy Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Dairy
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Both makes are languishing; indeed, some makers do not hesitate to exhibit cheese made upon the Cheddar system, but in different moulds, as Gloucester oi Derby. We have frequently listened to the recitals of the ^orious days that are past, when cheese in these two counties was a specialite — a thing to be remem- bered. Happily, the speakers possessed no means of inviting comparison with the cheese.of to-day. Certain it is that, ihowever favourably they might at one time have compared with other... British makes, they can com- pare no longer; and it is equally certain that Cheddar and Cheshire have never been so skilfully made and so good as they are now. No other varieties but Cheddar, Cheshire, anc^ Stilton, not even the Leicester cheese, are recognised at our dairy schools, and it is questionable whether a single application has ever been made for instruction in any but these and the soft cheeses.
The Aceommodation needed for Cheese - maldng varies in different districts. Everywhere, however, the sar- ^ instructions as to cleanliness are of course impera- tive.
What to read after The Dairy?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Both makes are languishing; indeed, some makers do not hesitate to exhibit cheese made upon the Cheddar system, but in different moulds, as Gloucester oi Derby. We have frequently listened to the recitals of the ^orious days that are past, when cheese in these two counties was a specialite — a thing to be remem- bered. Happily, the speakers possessed no means of inviting comparison with the cheese.of to-day. Certain it is that, ihowever favourably they might at one time have compared with other... British makes, they can com- pare no longer; and it is equally certain that Cheddar and Cheshire have never been so skilfully made and so good as they are now. No other varieties but Cheddar, Cheshire, anc^ Stilton, not even the Leicester cheese, are recognised at our dairy schools, and it is questionable whether a single application has ever been made for instruction in any but these and the soft cheeses.
The Aceommodation needed for Cheese - maldng varies in different districts. Everywhere, however, the sar- ^ instructions as to cleanliness are of course impera- tive.
What to read after The Dairy?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
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