Cheese Making in France and Italy

Abstract

This article is based on a lecture given by Dr. Frank Kosikowski at the Fourth Annual Mar schall Invitational Italian Cheese Seminar, held in April 1967 at Madison, Wisconsin. Dr. Kosi kowski, an international authority on cheeses and cheese making, is the author of "Cheese and Fermented Milk Foods" (Edward Brothers, Inc., Ann Arbor, Michigan), published in 1966.