C. W. Walker-Tisdale - The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market

A Guide to the Manufacture of Soft Cheese and the
Preparation of Cream for the Market

By
C.W. Walker-Tisdale & Theodore R. Robinson

Read Country Books
Home Farm
44 Evesham Road
Cookhill, Alcester
Warwickshire
B49 5LJ
www.readcountrybooks.com

Read Books 2005
This book is copyright and may not be
reproduced or copied in any way without
the express permission of the publisher in writing.

ISBN No. 1-905124-59-7

Published by Read Country Books 2005

British Library Cataloguing-in-Publication Data
A catalogue record for this book is available
from the British Library.

Read Country Books
Home Farm
44 Evesham Road
Cookhill, Alcester
Warwickshire
B49 5LJ

THE PRACTICE OF
SOFT CHEESEMAKING

AND PREPARATION OF CREAM FOR
MARKET.

The Practice of
Soft Cheesemaking

ILLUSTRATED.

A GUIDE TO THE MANUFACTURE OF SOFT CHEESE
AND THE PREPARATION OF CREAM FOR MARKET.

THIRD REVISION.

BY

C. W. WALKER-TISDALE, F.C.S.,

Director and General Manager of the Wensleydale Pure Milk Society, Ltd.,
Northallerton; Formerly Lecturer on Dairy Farming and Dairy
Bacteriology, at the British Dairy Institute, Reading;
Author of Milk-Testing.

.. and . .

THEODORE R. ROBINSON, F.S.I.,

Formerly Lecturer on Agriculture, Dairying and Poultry Keeping, at the
South-Eastern Agricultural College, Wye (University of London).

Joint Authors of
Farm and Creamery Buttermaking.

SOME PRESS OPINIONS
OF
THE PRACTICE OF
SOFT CHEESEMAKING .
_________

The cheap and handy little volume should meet with a cordial reception. It supplies an amount and variety of information which renders a close study of its pages eminently instructive.

THE FIELD.

A really valuable handbook, which will be appreciated by all dairy students and others who are concerned in the manufacture of the various descriptions of soft cheese.

BRITISH DAIRY FARMERS JOURNAL.

Cannot fail to be useful to all engaged in cheesemaking or in the disposal of cream.... Its value is altogether out of proportion to its size, for the information is given concisely and the small volume provides quite a store of information.

FARM AND HOME.

The directions given are very clear.... The little volume will prove of much assistance.

AGRICULTURAL GAZETTE.

An excellent little handbook for all engaged in dairying. This little work will be of the utmost use to those who undertake cheesemaking for market.

MARK LANE EXPRESS.

A timely and useful handbook.... The authors have supplied a guide which is efficient without entering into needless detail.

FARMER AND STOCKBREEDER.

This practical little handbook supplies a distinctly-felt want. It forms a capital guide for those who engage in cheesemaking or in marketing cream.

RURAL WORLD.

Will be found most useful by all interested in cheesemaking.

THE QUEEN.

Just the book for everyone who makes cream cheese and wants to make a success of it.

AGRICULTURAL ECONOMIST.

The booklet is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired. Is exceedingly well illustrated.

NORTH BRITISH AGRICULTURIST.

This new edition of an excellent and well-known work will be heartily welcomed.... We have every confidence in recommending this useful book.

THE DAIRY.

IN preparing another Edition of this small book, the authors have made alterations and additions necessary to bring the subject-matter up to date.

The requirements of recent new Laws make it more than ever needful for the farmer to acquire a thorough knowledge of all that pertains to the production of sound, healthy milk and the manufacture of pure dairy products.

The general cost of producing milk has increased of recent years, and it is necessary to adopt the means by which the best financial returns are obtained in its disposal.

Small Holdings are multiplying rapidly in number and Agricultural Co-operation is making very marked progress, both of which are leading to a considerable increase in the production of milk and its products. It is to the small-holder and owner of a few cows that this book more particularly appeals, as for such the sale of new milk is usually out of the question unless effected through the agency of a Co-operative Dairy. It is of the utmost importance, however, to secure the maximum profit from cows, and to this end cream selling, as also butter-making, enables calf-rearing to be carried on to advantage, and at the present time the prospects for the rearer were never better.

The country is much in need of good, young stock, as rearing has been on the decline for some years past. This is due to the large increase in the sale of new milk to promote which there has been an all too heavy slaughter of calves.

The instructions in this book are made as simple as possible, and the figures given may be adjusted to local circumstances, which will enable the reader to compute financial returns.

C. W. W.-T. and T. R. R.

May, 1915.

IT appears to us that there is really a need for a simple guide to the preparation of cream for market and to the making of soft cheese, especially when we take into consideration the great interest evoked in the subjects. This is clearly evidenced by the large number of queries that are continually appearing in the agricultural papers, and the numerous applications we ourselves receive for recipes.