Part of the “Early 17th Century Food Series”. “This book deals with cheeses from 1580 to 1660. It sets out to identify the types of cheese produced and consumed in England, and to give some indication of the constraints on production and consumption which dictated the pattern. Although it contains the period instructions on how to make many of these cheeses it does not provide a detailed interpretation or modern instructions for the cheese. Another book under production on Dairying will cover such matters for the living history performer and other experimenters, this work is designed rather to aid the accuracy of the cook and consumer.”
Softcover: 16 pages.
Product Dimensions: 21.0 x 15.0 x 0.5 cm