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Melbourne: Lansdowne Press, 1971. 1.1 kg; pp. 152; 16 coloured plates (included in pagination), numerous black-and-white illustrations & maps. This book includes the history and development of cheese, Australian cheesemakers and the style, differences and individual qualities of their cheeses; the marketing of cheese and how the consumer should choose it; the changes in Australian tastes in cheese; etc. The book also contains a wide selection of recipes plus a complete glossary of cheese types and their uses and characteristics. Please enquire as to postage costs for delivery outside Australia, because, with packaging this book will weigh more than 1 kg. First Edition. Hardcover. Good/Good. Illus. by Photographic. quarto - over 9¾" - 12" Tall. Cookery.
