wunder · LibraryCHAPTER VI
Read in the Wunder reader — freeCLASSIFICATION 81-88
Basis of classification, 104; Processed cheeses, 105; Whey cheeses, 106; Soft and hard cheeses, 107; Relation of moisture to classes, 108; Relation of heat to classes, 109.
The Book of Cheese · The Wunder Library — complete classics, free to read, with narration.
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