Author Description

In 'Neufchâtel and Cream Cheese', K. J. Matheson provides readers with a detailed and practical guide to the production and uses of these two popular types of cheese. Drawing on years of experience in the dairy industry, Matheson offers clear and concise instructions for every stage of the process, from milking the cows to packaging the finished product. With delicious recipes and helpful tips, this book is an essential resource for anyone interested in cheese-making. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.