1 option
Fancy cheese : a practical treatise on the popular soft cheeses / by Prof. Walter W. Fisk New York State College of Agriculture Cornell University.
LIBRA - Blank Collection SF271 .F5 1925
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Fisk, W. W. (Walter Warner), 1888-
- Language:
- English
- Subjects (All):
- Cheese.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- 80, xvi, [9] pages, 4 unnumbered pages of plates : illustrations ; 20 cm
- Place of Publication:
- Milwaukee, Wis. : Published by The Olsen Publishing Company, 1925.
- Contents:
- The unripened or soft cheese
- Quality of milk
- Starter
- Commercial starters or pure cultures
- Pot cheese
- Bakers' cheese
- Cottage cheese
- Round cheese and hoop cheese
- Pressed cheese, hard cheese and farmers' cheese
- Neufchatel cheese
- Cream cheese
- Pimento cheese
- Roquefort cheese
- Loaf cheese
- Useful information
- The packing of loaf cheese.
- Notes:
- Advertisements: [8] pages at end.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate of Chef Fritz Blank.
- Other Format:
- Online version: Fisk, W.W. (Walter Warner), b. 1888. Fancy cheese; a practical treatise on the popular soft cheeses.
- OCLC:
- 11339361
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.