{"id":4532,"key":"Traditional_Cheesemaking","title":"Traditional Cheesemaking","latest":{"id":1219139,"timestamp":"2025-12-17T17:14:09Z"},"content_model":"wikitext","license":{"url":"https://www.appropedia.org/Appropedia:Copyrights","title":"CC-BY-SA-4.0"},"source":"{{Open access}}\n\n{{Traditional Cheesemaking navigation}}\n\n{{Publication data\n| type = Book\n| year = 1989\n}}\n\n[[File:B1132.gif|thumb|Cover]]\n\n== Copyrights ==\n\nJosef Dubach\n\nSKAT 1989\n\n== Acknowledgments ==\n\nTranslated by Bill Hogan\n\nIntermediate Technology Publications in association with the Swiss Centre for Appropriate Technology (SKAT) 1989\n\n== See also ==\n\n* [[Cheese]]\n\n{{Page data\n| license = CC-BY-SA-3.0\n| keywords = Bacteria\n| description = Learn traditional cheesemaking on Appropedia. Discover natural processes, bacteria, and tools to craft cheese from milk sustainably.\n}}\n\n[[Category:Food and agriculture]]\n[[Category:Books]]\n[[Category:Publications]]"}