CONTENTS 



CHAI< - PAGE 



I. THE PRINCIPLES OF CHEESE-MAKING ... I 



By James Long 



II. THE TRADE IN FOREIGN CHEESE ... 12 



By James Long 



III. SOFT CHEESE MANUFACTURE ... 23 



By James Long 



IV. GORGONZOLA, AND THE VARIETIES OF 



BLUE OR MOULDED CHEESE ... 37 



By James Long 



V. OTHER VARIETIES OF FANCY CHEESE 

 ADAPTED FOR MANUFACTURE IN 

 ENGLAND ... ... ... 53 



By James Long 



VI. ON THE BEST METHODS OF MANUFAC- 

 TURING CHEDDAR CHEESE ... ... 66 



By John Benson 



VII. ON THE BEST METHODS OF MANUFAC- 

 TURING STILTON CHEESE ... ... 80 



By John Benson 



8668' 



