. The book of cheese. Cheese. SOFT CHEESES RIPENED BY MOLD 123 149. Ripening the cheese. — The cheese is now ready for the ripening rooms (Fig. 20). For this process tem- peratures between 52° and 58° F. are desirable; lower. Fig. 20. — Halloir, the first ripening room for Camembert in nn Americun Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New Yo
. The book of cheese. Cheese. SOFT CHEESES RIPENED BY MOLD 123 149. Ripening the cheese. — The cheese is now ready for the ripening rooms (Fig. 20). For this process tem- peratures between 52° and 58° F. are desirable; lower. Fig. 20. — Halloir, the first ripening room for Camembert in nn Americun Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
Size: 1402px × 1783px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
