Victoria University of Wellington Library
Title: Reports on the Relation of Dairy Produce of New Zealand to the English Market, Together with Practical Hints on Cheese-Making
Author: James Long
In: The Pamphlet Collection of Sir Robert Stout: Volume 68
Publication details: Victoria University of Wellington Library, Wellington
Part of: The Pamphlet Collection of Sir Robert Stout
License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence
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The cheese should be capped, the cloth pressed and left on the cheese for at least two weeks in the curing-room.