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BOOKS & MATERIALS
In Cheddar Cheese Making & Elements of Dairying, John Wright Decker offers us a unique firsthand account of how cheese was made in the late 1800s, a time when the science of cheese making was just beginning to unravel its mysteries. The experiences of his students were not unlike those being faced by today’s farmstead and artisanal cheese makers. Decker was an instrumental force in the United States and Canada, establishing the idea that to develop a better overall dairy industry, cheese makers had to produce better cheeses. And better cheeses come from educated cheese makers.
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