Cheke, Val. The Story of Cheese-making in Britain. London: Routledge & Kegan Paul,
1959. [D.H. Hill SF 274 .G7 C474 1959]
This is one type of history available. This work traces the tale of British cheese against the
agricultural, societal and economic backgrounds from early history to modern cheese making
methods. The scientific interpretation has been modified for the lay reader to make an easily
accessible book.
Pourrat, Henri and translated by Mary Mian. The Roquefort Adventure. France: Soci?t?
Anonyme des caves et des Producterus Reunis de Roquefort, 1956. [D.H. Hill SF 272 .R6 P613 1956]
This is another type of history. It is presented in a fictional form, but has facts about the
production of Roquefort cheese in pre-industrial times.