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.