A Description of an Easily Made Hard Pressed Cheese

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Date
1947
Authors
Barrett,M. A.
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Abstract
In the course of instruction on cheesemaking.at the Egerton School of Agriculture it was found that no English cheese met the first. Requirements of the Kenya settler-ease and, ' .rapidity of make, and full ftavour. The cheese which probably most nearly met these requirements was a Lancashire one and it was from this starting point tha£ the following method was evolved; certain family resemblances are obvious. However, the resultant cheese approximates very closely indeed to the accepted characteristics of a farmhouse Cheddar, despite the simplifications made its manufacture.
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East African Agricultural And Forestry Journal, XIII (No 2), p. 114-115
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