Traditional Cheesemaking in Wales

Cheese has been made in Wales for centuries, and both old and new varieties have achieved international renown. Traditional Cheesemaking in Wales traces the history of cheesemaking from its early development, through the rise and decline of the creameries or factories, to the resurgence of farmhouse cheese. Along the way the author describes the cheesemaking process, the role of women, the growth and decline of education and training, and regulation. The volume also includes a comprehensive directory of present-day cheesemakers in Wales.

Author: Eurwen Richards
Publisher: Gwasg Carreg Gwalch
Extra Details: Pictorial Card Covers 6 x 8 inches tall, 104 Pages,Lavishly illustrated with Colour and B&W photos throughout