OP: The History of Cheese Making in New York State
Lewis Group Ltd., 1991. Paperback. Very Good.
From the Dutch establishment of New Netherland to late twentieth century New York State, cheesemaking has played a vital role in the commerce and survival of settlers in this land. This richly detailed and readable account of cheese making in New York quickly establishes that the dairy industry on these shores had its own unique trajectory, distinct from its European antecedents.
By the 1650s, Dutch settlers were already innovating and had found that English cows bred with Holland bulls produced ideal stock which could survive cold winters while yielding more milk than any other breed. Eventually, after English production styles had been incorporated with existing practices, New York started to develop its own distinct cheese culture and varieties.
A hyper-focused deepdive on a subject many will appreciate. We’re pleased to offer an unused paperback copy, which bears a crease and dog-earing to the top fore corner, affecting both the cover and the first few pages of the book block.
