Fancy Cheese in America: From the Milk of Cows, Sheep and Goats
by: Chas. Publow

Hardcover. Chicago, American Sheep Breeder Compny, 1st, 1910, Book: Good, Dust Jacket: None, Hardcover, green cloth covers with gilt lettering, 96 pages plus ads in rear. b&w illustrations. Gilt faded on cover and spine, clean copy. The book provides a comprehensive overview of the different types of cheese made in America, specifically focusing on cheeses made from cow, sheep, and goat milk. The author delves into the history of cheese-making in America, discussing the various techniques and methods used to produce cheese. The book also includes detailed descriptions of different cheese varieties, their flavors, textures, and uses. It is a valuable resource for cheese enthusiasts, historians, and anyone interested in the history and culture of cheese-making in America.