Traditional Cheesemaking

An introduction

By: Josef Dubach, Bill Hogan (Editor)

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Paperback | 15 December 1989

At a Glance

Paperback
86 Pages

Dimensions(cm)
23.4 x 15.7 x 0.7

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There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit. 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.

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