""Cheese And Cheese Making, Butter And Milk: With Special Reference To Continental Fancy Cheeses"" is a book written by James Long and John Benson in 1896. This book provides a comprehensive guide to the art of cheese making, butter production, and milk processing, with a particular focus on the production of continental fancy cheeses. The book covers various topics related to cheese making, including the different types of cheese, the process of making cheese from different types of milk, the use of rennet, the curing and storage of cheese, and the chemistry of cheese. It also includes information on the production of butter and milk, including the different types of butter, the process of making butter, and the composition of milk. The authors provide detailed instructions and practical advice for those interested in making their own cheese, butter, or milk products. This book is a valuable resource for anyone interested in the history and science of cheese making, as well as for those who want to learn how to make their own dairy products at home.This Is A New Release Of The Original 1896 Edition.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.