The Manufacture of Camembert Cheese (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
£ 13.30
Quantity: Over 20 available
Add to basketItem description from seller
Print on Demand. This book is a guide to producing and selling Camembert cheese. It offers guidance on all aspects of manufacturing the product, from preparing the milk and creating the curd to ripening and packaging. It's an insightful look at the history and production of a cheese whose specific growth and ripening processes demand careful and controlled conditions. The author details how temperature, humidity, and ventilation all play crucial roles in developing the right flavours and textures, and the book includes numerous tables and charts of data on everything from curd acidity, to ideal salt content, and humidity levels required during ripening. Whether you're a seasoned cheesemaker or a curious home cook, this book will give you the information and insight you need to make and appreciate great cheese. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.…
Seller Inventory # 9781527802360_0
- Title
- The Manufacture of Camembert Cheese (Classic Reprint)
- Author
- Kenneth Jesse Matheson, S. A. Hall
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1527802361
- ISBN 13
- 9781527802360
- Seller catalogs
- Home and Household
Camembert: Production and Practice unlocks how American factories craft flavor, texture, and consistent results.
This practical bulletin explores the manufacturing and marketing of Camembert cheese in the United States. It covers how curing conditions, equipment, and process control shape the final product, and it discusses the challenges of starting and sustaining a factory.
The book delves into:- The steps and machinery used in producing Camembert, from curd handling to hoop forms, draining boards, and ripening rooms.
- How climate, ventilation, humidity, and temperature are managed to develop the right mold and flavor.
- The costs, yields, and market factors that affect profitability, including milk supply, packaging, and wholesale pricing.
Ideal for dairy professionals, students, and readers curious about how a traditional cheese is turned into a reliable industrial product.
{ "genre": "nonfiction", "confidence": 0.78 }
"Synopsis" may belong to another edition of this title.
Forgotten Books
London, United Kingdom
AbeBooks seller since June 2, 2021
Shipping rates from United Kingdom to U.S.A.
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Store description
Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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FB &c Ltd
Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR
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Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
The digital edition of all books may be viewed before purchase if you request a sample.
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