Excerpt from Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage The American dairy school is of recent origin, the first one having been started in Wisconsin in 1891. With the dairy school came the need of pedagogic statements of the subjects taught therein. It fell to the lot of the author of this book to make such a statement of cheese making. His first attempt was printed in 1893 under the title of "Cheddar Cheese Making." This first attempt met with an encouraging reception and was translated into the French language by Emile Castel for the use of the Canadians in the Province of Quebec. A second and revised edition under the same name was printed in 1895, and is now nearly exhausted. In the meantime our experiment stations have turned their attention to the subject and much valuable information has been produced. The author has been confronted with the necessity of bringing out a new revision of the book by a certain date, and that under pressure of other work. He has attempted to bring Cheddar cheese making up to date, and to present for the first time a treatment of the other kinds of cheese included in the title of the volume. Because of their relation to the subject, milk testing, and dairy bacteriology have been touched upon briefly. An exhaustive treatment has not been necessary as there are text books treating on these subjects. This is primarily a text book and not a reference volume. To make the latter out of it would make it unwieldly for the former purpose. An analytical index, a complete table of contents, and references to original matter will, however, assist the busy man, student or instructor to look up references quickly or to find original data. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.