This practical guide offers tips and advice for professionals involved in cheese-making. From selecting the right milk to aging your cheese to perfection, this book covers all the key aspects of cheese-making. Whether you're a dairyman, a factoryman or a manufacturer, you'll find valuable information here to help you make the best cheese possible. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.