PREFACE vii 



They may, however, be aided in understanding the prob- 

 lems from such study. To make cheese successfully they 

 must have intimate personal touch with some person who 

 knows cheese. Sympathetic relations with such a teacher 

 day by day in the cheese-room are essential to suc- 

 cess in making cheese which, at its best, is one of the 

 most attractive of food-products. 



THE AUTHORS. 



