"Cheddar Cheese Making: How To Make Cheddar Cheese The Old Fashioned Way" by John W. Decker was first published in 1895, so his idea of the "old fashioned way" would be very old indeed Decker's book delves into all aspects of making the perfect cheddar cheese and topics include Milk, Fermentation of Milk, The Rennet Test, First Steps in Cheese Making, Cutting the Curd, Heating the Curd, Drawing the Whey, Hints on Operating the Factory and many more. A wonderfully thoughtful and rare gift for anybody interested in the history of cheesemaking, or in food or agricultural history in general. Note: This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.