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A comprehensive guide to the art and science of cheesemaking, "Hand-book on cheese making" by Geo. E. Newell offers a detailed exploration of dairy farming and cheese production techniques. This historical text, meticulously prepared for print republication, delves into the specifics of creating various cheeses. From the fundamentals of dairy practices to the intricacies of cheesemaking processes, the book covers a wide range of topics relevant to both aspiring and seasoned cheesemakers. Explore the principles of food science as applied to the creation of this timeless food. Discover insights into animal husbandry and the processes involved in producing quality cheese. A valuable resource for anyone interested in the rich history of cheesemaking and dairy production. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.