VI PREFACE 



sary. The relation of cheese to milk and to its production 

 and composition has been presented in so far as required 

 for this purpose. The principles and practices under- 

 lying all cheese-making have been brought together into 

 a chapter on curd-making. A chapter on classification 

 then brings together into synoptical form our knowledge 

 of groups of varieties. These groups are then discussed 

 separately. The problems of factory building, factory 

 organization, buying and testing milk, and the proper 

 marketing of cheese, are briefly discussed. 



Such a discussion should be useful to the student, to 

 the beginner in cheese-making, as a reference book on 

 many varieties in the hands of makers who specialize in 

 single varieties, and to the housekeeper or teacher of 

 domestic science. The material has been brought to- 

 gether from the experience of the writers, supplemented 

 by free use of the literature in several languages. Stand- 

 ard references to this literature are added in the text. 



No introduction to the subject of cheese should fail 

 to mention the work of J. H. Monrad, who has recently 

 passed away. Mr. Monrad never collected his material 

 into a single publication, but his contributions to cheese- 

 making information, scattered widely in trade literature 

 over a period of thirty years, form an encyclopedia of the 

 subject. 



Bulletins of the Agricultural Experiment Stations and 

 United States Department of Agriculture have been 

 quoted extensively, with citation of the sources of the 

 material. Personal assistance from Professor W. A. 

 Stocking and other members of the Dairy Department of 

 Cornell University, and C. F. Doane of the United States 

 Department of Agriculture, is gladly acknowledged. 



Students cannot learn out of books to make cheese. 



