Investigations in the Manufacture and Curing of Cheese. VII.--Directions for Making the Camembert Type of Cheese

This book provides detailed instructions for making Camembert cheese, one of the most famous cheeses in the world. It also delves into the science of cheese-making, covering topics such as milk composition and coagulation. Ideal for cheese-makers and cheese-lovers alike, this book is a must-have for anyone interested in the art and science of cheese-making.
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