Traditional Cheesemaking
An introduction
Published on 15. December 1989
Book
Paperback/Softback
84 pages
978-0-946688-43-2 (ISBN)
Description
Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
More details
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 234 mm
Width: 156 mm
Thickness: 5 mm
Weight
132 gr
ISBN-13
978-0-946688-43-2 (9780946688432)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Now deceased, Josef Dubach was a Swiss cheese-maker and was sent by the Swiss Development Corporation to poorer countries to teach them the art of cheese-making. The aim was to help raise standards of living in the same way that cheese had done in the Swiss valleys.