Long and Benson’s 1896 landmark guide to cheese making is an early American handbook to the art. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie. The collection of historic recipes also include traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale. Discover the methods and principles that shaped turn of the century cheese making in this delectable volume.