Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611

Dairy in 2011

The Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter by Various
101 Recipes for Making Cheese: Everything You Need to Know Explained Simply by Martin, Cynthia
Goat's Milk and Its Uses: With Information on Milking and Making Cheese, Butter and Cream by Various
The Definitive Guide to Canadian Artisanal and Fine Cheese by Pretty, Gurth
Jeni's Splendid Ice Creams at Home by Bauer, Jeni Britton
Cheeses of the World by Simon, André L.
The Ripening of Cheese and the Rôle of Micro-Organisms in the Process by Harrison, F. C.
The Story of Wensleydale Cheese by Calvert, T. C.
New Zealand Butter and Cheese - With Cheese Recipes and Childrens' Picture Section of Geography and History by Anon
Cheddar Cheese Making - A Historical Article on the Production of Cheddar by Thom, Charles
A Guide to Cheshire Cheese - A Collection of Articles on the History and Production of Cheshire Cheese by Various Authors
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook] by Karlin, Mary
Ice Cream Happy Hour: 50 Boozy Treats That You Spike, and Freeze and Serve by Lum, Valerie, Addison, Jenise
Goat School: A Master Class in Caprine Care and Cooking by Spaulding, Janice
Facts About Butter: Suggestions For A Standard by
Cost Of Milk Product by Anonymous