Cheese & Fermented Milk Foods

by Frank Y. Kosikowski

This bible for cheese-making is a testimony to Frank Kosikowski's dedication and love of both the cheese industry and his former students at Cornell University. It was first published in 1966 and contains recipes for, and descriptions of, hundreds of cheeses. Frank offers expertise in every aspect of cheese-making, from home to industrial scale. He was the founder of the American Cheese Society in 1983 and gave us great vision for the future of domestic cheese-making. From novice to professional, you are in for an education extraordinaire with this two-volume set of Professor Kosikowski's classic book.

Hardcover

First published June 1, 1982