PRACTICAL CHEDDAR CHEESE-MAKING

The book is a reprint of a classic work on the craft of cheddar cheese production originally written by Dora Saker, an early 20th‑century English dairy instructor. Saker was a pioneering figure in cheese‑making education, emphasising good hygiene and precise control of acidification and moisture to achieve consistently high‑quality cheddar — advice that resonated through later artisan and farmhouse cheese circles. Her original Practical Cheddar Cheese‑making has been credited with helping to revive interest in traditional, hands‑on cheese‑making methods and holds a valued place among cheesemakers interested in both historical practice and practical technique.