MAINE CHEESE GUILD
MITTMAN LIBRARY
The Maine Cheese Guild already has put together a good collection of reference books about cheesemaking and cheeses, largely thanks to an initial donation by a generous member. The collection is currently housed at the State of Maine Cheese Company offices, and Cheese Guild members have borrowing priviledges. For more information about borrowing, or donations, contact the guild.
AIDS TO GOATKEEPING
Cori A. Leach, 9th Edition, Dairy Goat Journal Publishing, Scottsdale, Az., 1983.
CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY
Volume 1, General Aspects
Volume 2, Major Cheese Groups
Edited by PF Fox, Department of Dairy and Food Chemistry, University College Cork, Ireland
Elsevier Applied Science Publishing, London and New York, 1987.
DAIRY MICROBIOLOGY
Edwin Foster, F. Eugene Nelson, Marvin L. Speck, Raymond N. Doetch, Joseph C.Olson
Ridgeview Publishing, 1979
GOAT CHEESE
Small Scale Production
Mont-Laurier Benedictine Nuns
Translated from the French by Eveline Inksetter & revised by Arthur Goll
New England Cheesemaking Supply, Ashfield, Mass. 1983.
GOAT HUSBANDRY
David Mackenzie, 4th edition, 1980, first published 1957, Faber & Faber Ltd., London
THE ILLUSTRATED STANDARD OF THE DAIRY GOAT, A Guide for Evaluating and Judging Conformation, Nancy Lee Owen, Dairy Goat Journal Publishing, Scottsdale Az., 1977.
MAKING CHEESE AT HOME, Susan Oglivy, The Cheese Press, Ashfield, Mass., 1981.
PROCEEDINGS OF THE INTERNATIONAL GOAT PRODUCTION SYMPOSIUM
Florida A& M University, USDA, International Science and Education Council, Tallahasse, Fla., 1990.
THE POCKET GUIDE TO CHEESE, Barbara Ensrud, Perigee Books, G.P. Putnam's Sons, 1981.
SUPER EASY STEP BY STEP CHEESEMAKING, Ivonne Young Tarn, Vintage Books
division of Random House, New York, 1975.
Spanish Language Collection
14 volumes in Spanish (Cheese making in Columbia)
Universidad Nacional De Columbia
Instituto de Cienciay Technologia de Alimentos ICIA
Junta Del Acuerdo de Cartagena, Programa Andino de Desarrollo
Tecnolologico para el Medio Rural-PADT-RURAL
Inventario Desarrollo de la tecnologia de Productos Lacteos campesinos en Columbia
Circa 1988
1) Manual de Elaboracion de Queso Doblecrema
2) Manual de Elaboracion de Crema Batida y mantequilla
3) Manual de Elaboration de Queso Campesino y Prensado
4) Manual de Elaboracion de Cuajada
5) Manual de Elaboracion de Queso Costeno Amasado
6) Manual de Elaboracion de Quesito Antioqueno
7) Manual de Elaboracion de Queso Molido Narinese
8) Manual de Elaboracion de Queso de maro (Charaleno, Quesadillo, Pera, de Mano, Garita y siete Cueros)
9) Manual de Elaboracion de Queso Molido O Amasado
10) Manual de Elaboracion de Dulces y Panelitas de Leche
11) Manual de Elaboracion del Queso Paipa
12) Manual de Elaboracion de Quesillo
13) Manual de Elaboracion de Productos Lacteos Fermentados
14) Manual de Elaboracion de Queso Costeno Picado
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