Bibliographies solely of cheese publications are difficult to come by, however, in more
comprehensive works significant bibliographies are present. One work is devoted to cheese making
and ripening as seen historically and the manufacturing methods used. It has the best
bibliography complete through 1966.
Davis, J. G. Cheese. New York: American Elsevier Publishing Co., 1965. 4 vols. [D.H.
Hill SF 271 .D23]