Description
A dissertation on cheese-making in Yorkshire, with particular reference to farmhouse methods employed in the Swaledale area of the county.
The study is divided into six chapters. The first provides an introduction to cheese, with an analysis of its constituents, origins and early history in Yorkshire. Chapter Two describes types of Yorkshire cheese, with sections on cheesemaking areas, skim-milk cheese, seasonal varieties and Blue Wensleydale. The third chapter looks in depth at cheese-making equipment, Chapter Four describes farmhouse methods and the fifth chapter discusses the farm economy, with sections on the animals, the dairymaid, butter-making, beastings and the marketing of farmhouse cheese. The final chapter looks at the cheesemaking factory and standardisation.
The second volume comprises photographs taken by the collector in the field, and shows the area of Swaledale, cheesemaking equipment (including presses) and modern-day processes at Wensleydale Creameries in Hawes. A number of cheesemaking artefacts were photographed at local museums (in particular, Craven Museum, Bowes Museum and the Ryedale Folk Museum.
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