This is part of a series introducing younger children to food examining why we eat it, how and where it is grown and produced, its nutritional value, who eats it and its historical background. This particular book takes the theme of cheese, which is a valuable source of protein and calcium, and investigates how the many different varieties of cheese are made and how the cheesemaker can create a huge range of flavours and textures. It includes three recipes and shows how to make your own cheese.
- ISBN10 1852102594
- ISBN13 9781852102593
- Publish Date 28 February 1990
- Publish Status Out of Print
- Out of Print 21 April 2005
- Publish Country GB
- Publisher Hachette Children's Group
- Imprint Hodder Wayland
- Format Hardcover
- Pages 32
- Language English