Cheese in the Early 20th Century : Fancy Cheese Production

In this book, this particular paper is about the production of "Fancy" Cheese in Vermont written by Mr. Cook directed towards the President of the Vermont Dairyman's Association. Mr. Cook explains his background in Vermont and the experiences that he has had with all sorts of different types of cheese. Towards the end of page 32, Mr. Cook begins to explain the actual process of making the Fancy Cheese. 

Following the last couple pages of this paper, these pages 36 through 38, Mr. Cook has a conversation with Mr. Nicholas who is the President of The Vermont Dairyman's Association. During this discussion, they talked about how Mr. Cook handles his cheese and what methods he uses to create his famous, Fancy Cheese.