London, Book Club Associates, 1977 Illustrated with 24 line drawings. Provides step-by-step instructions for many delicacies: fresh milk cheese, cream cheese, traditional soft cheeses such as Crowdie, Colwick and Cambridge, the larger Smallholder cheese and the Small Cheshire. There are useful instructions for methods of making other dairy products at home, from yoghurt and butter to fresh clotted cream. Small 4to., pp88, including contents, reference list, index and metric conversion chart. Sepia toned photographic endpapers. A very attractive book and may be purchased with the companion book by the same author Curds and Whey on our site. Cloth in d/w VG - FINE