Incoming Resources
- Making artisan cheese, 50 fine cheeses that you can make in your own kitchen, Tim Smith
- The book of cheese
- The joy of cheesemaking, the ultimate guide to understanding, making, and eating fine cheese, Jody Farnham and Marc Druart
- Cheese sex death, a bible for the cheese obsessed
- Little Book of Charcuterie and Cheese, Lynda Balslev
- Great balls of cheese
- From milk to cheese
- The complete guide to making cheese, butter, and yogurt at home, everything you need to know explained simply
- 101 Amazing Facts about Cheese
- Cheese maker, Josh Gregory
- Hot cheese, over 50 gooey, oozy, melty recipes
- From cow to cheese
- Homemade cheese, recipes for 50 cheeses from artisan cheesemakers, Janet Hurst
- Cheese & Beer, Janet Fletcher
- MODERN CHEESEBOARD, pair your way to the perfect grazing platter
- The cheese handbook;, a guide to the world's best cheeses, over 250 varieties described, with recipes, [by] T.A. Layton
- Cheese sex death, a bible for the cheese obsessed
- The home creamery, Kathy Farrell-Kingsley
- The mini farming guide to fermenting, self-sufficiency from beer and cheese to wine and vinegar
- The practice of soft cheesemaking
- Sheridans' guide to cheese, a guide to high-quality artisan farmhouse cheeses
- Making cheese, butter & yogurt, Ricki Carroll
- The Joy of Cheesemaking
- Cheese maker
- Cheese & beer, Janet Fletcher ; with assistance from Adam Dulye
- Conseils aux fabricants de fromage pour le mois d'août, [par J.W. Robertson]
- Conseils aux fabricants de fromage pour le mois de mai, [par J.W. Robertson]
- The use op [sic] pepsin as substitute or partial substitute for rennet in the manufacture of cheese, [J.A. Ruddick]
- Ripening of cheese in cold-storage compared with ripening in the ordinary curing room, by H.H. Dean, F.C. Harrison and R. Harcourt
- La fabrication du fromage cheddar, par John W. Decker ; traduit de l'anglais avec l'authorisation de l'auteur par Emile Castel
- La fromagerie canadienne, manuel à l'usage des fabricants de fromage et des cultivateurs, par Joseph Chagnon
- Coulommier cheese, by E.S. Archibald and J. Meilleur
- World cheese book, editor-in-chief, Juliet Harbutt ; contributors, Martin Aspinwall ... [et al.]. --
- The making of cheese, by the Special Dairy School
- Ripening of cheese in cold-storage, by H.H. Dean and R. Harcourt
- The art of plant-based cheesemaking, how to craft real, cultured, non-dairy cheese, Karen McAthy
- Dairy School bulletin, part I, cheese making and butter making
- Cream cheese, by E.S. Archibald and J. Meilleur
- Dairy bulletin, by the Special Dairy School
- The probable scarcity of rennet for the manufacture of cheese, with some direction for securing a supply, by J.A. Ruddick
- The complete guide to making cheese, butter, and yogurt at home, everything you need to know explained simply, by Richard Helweg
- Notes for factory cheesemakers, [J.A. Ruddick and Geo. H. Barr]
- Conseils aux fabricants de fromage pour le mois de juin, [par J.W. Robertson]
- Cream cheese, by G. Bagnall
- Cheese making, [Gabriel Henry]
- Notes on cheddar cheese-making, by Frank Herns and G. G. Publow
- Notes for cheesemakers, [by J.A. Ruddick]
- Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese, [J.A. Ruddick and Geo. H. Barr]