The Cheesemaker's Library: 3 Classic Guides to Traditional Cheesemaking
Classic Guides to Dairy Craft, Cultures, Ripening, and Artisan Cheese ProductionBy T. D. Curtis, Charles Thom, W. W. Fisk, Bob Brown
Length23h 21m
About this audiobook
The Cheesemaker's Library gathers three classic guides into a compact record of traditional cheesemaking, where rural craft, food science, domestic economy, and agricultural practice meet. Its materials range from lucid procedural instruction and observational prose to discussions of milk handling, curd formation, pressing, ripening, and the cultivation of reliable flavor. Read together, the guides illuminate cheesemaking not merely as recipe following but as an exacting art of time, temperature, locality, and judgment. The volume's particular value lies in preserving methods whose apparent simplicity conceals considerable technical and cultural knowledge. The contributing writers—T. D. Curtis, Charles Thom, W. W. Fisk, and Bob Brown—represent complementary strands of practical expertise surrounding dairy production and artisanal food preparation. Their collected perspectives belong to a broader tradition of agricultural manuals and early food-technology writing, in which empirical observation was translated into accessible instruction for farmers, household producers, and aspiring specialists. Rather than presenting a single doctrine, the anthology stages a productive convergence of experience, scientific attention, and inherited craft. Recommended for culinary historians, home cheesemakers, food scholars, and readers interested in material traditions, this volume offers an unusual opportunity to compare methods and assumptions across classic texts. Its breadth encourages close attention to the changing language of expertise while furnishing durable practical insight. The dialogue among its guides makes the collection both an educational resource and a compelling invitation to understand cheese as culture, technique, and living heritage.
Audiobook details
Rating★★★★ 4.1 (62)
Includes Goodreads, Amazon
GenreOther, Literary Classics
Length23 hrs 21 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateMar 4, 2025
LanguageEnglish
Table of contents
1Hints on Cheese-Making, for the Dairyman, the Factoryman, and the Manufacturer
17Index of Recipes
2Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer
18ABOUT THE AUTHOR
3INTRODUCTORY.
19The Book of Cheese
4CHAPTER IX. CONDUCTORS, STRAINERS, ETC.
20PREFACE
5CHAPTER XIX. TAINTED MILK.
21CHAPTER I
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6The Complete Book of Cheese
22CHAPTER IV
7The Complete Book of Cheese
23CHAPTER VI
8PHIL
24CHAPTER VIII
9Native Americans
25CHAPTER X
10The Fondue
26CHAPTER XII
11Pizzas, Blintzes, Pastes, Cheese Cakes, etc.
27CHAPTER XIII
12Au Gratin, Soups, Salads and Sauces
28CHAPTER XIV
13"Fit for Drink"
29CHAPTER XV
14Lazy Lou
30CHAPTER XVIII
15The A-B-Z of Cheese (pt. 1)
31CHAPTER XX
16The A-B-Z of Cheese (pt. 2)
32CHAPTER XXI
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