The Book of Cheese 1580-1660 by Stuart Peachey from the Early Seventeenth Century Food Series published by Stuart Press. 1st edition published 1993 © Historical Management Associates Ltd. 1993. ISBN 1 85804 027 2
16 page A5 booklet. Contents:
- Dairy Production
- Hard Cheese
- County Cheeses
- Local Cheeses
- Soft Cheese
- Foreign Cheeses
- Angelot Cheese
- Fresh Cheese
- Production Problems
- Abbreviations & Bibliography
- Glossary
Although this booklet contains the period instructions on how to make many of these cheeses it does not provide a detailed interpretation or modern instructions for the cheese. This work is designed to aid the accuracy of the cook and consumer.
New and unused.
Postage and Packing
U K 1.00 GBP
Europe 1.75 GBP
Rest of the World 2.25 GBP
If you buy multiple items from our online shop you can choose the Purchase Order option at checkout. We will then send you a PayPal invoice including the combined P&P charge or, if you would prefer to pay by cheque, we will send you an ordinary invoice. Please note that goods will not be dispatched until we have received payment.
If you wish to pay at the time of purchase then you can pay by PayPal and we shall refund any excess P&P after we have posted the items.
