LC Classification SF271
S. Agriculture
⮑ SF1-1100. Animal culture
⮑ SF191-275. Cattle
⮑ SF250.5-275. Dairy processing. Dairy products
Selected Works (436 total)
450 items
- Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll
- The Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese by Michael Paterniti
- Milk! A 10,000-Year Food Fracas by Mark Kurlansky
- Butter: A Rich History by Elaine Khosrova
- French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France by Kazuko Masui
- Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
- Artisan Cheese Making at Home by Mary Karlin
- The World Cheese Book by Juliet Harbutt
- A Cheesemonger's History of the British Isles by Ned Palmer
- The World Encyclopedia of Cheese by Juliet Harbutt
- One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! by Claudia Lucero
- Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith
- The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table by Liz Thorpe
- The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products by Ron Schmid
- Cheese and Culture: A History of Cheese and its Place in Western Civilization by Paul Kindstedt
- Extra Cheese, Please!: Mozzarella's Journey from Cow to Pizza by Cris Peterson
- The Whole Fromage: Adventures in the Delectable World of French Cheese by Kathe Lison
- French Cheeses (Eyewitness Companions) by Dorling Kindersley
- The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses by David Asher
- The New American Cheese by Laura Werlin