Bibliographic references
Journal article
Yorkshire cheesemaking
Published in: Folk Life
Resource verified by SHCG editorial group
Date(s): 1968
Notes:
Throughout the world, people in most pastoral countries make cheese in one form or another. Milk, a highly perishable food, is converted into a nutritious, easily stored and readily transportable commodity. Each region has its own type of cheese, due to variations in the type of soil and vegetation, and to the modifications in the processes involved in the conversion of liquid milk to cheese.
SHIC codes:
2,2.6,2.63,4,4.51,4.513,4.5132
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