Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved

"Dairying Exemplified, or, The Business of Cheese-Making" by J. Twamley is a late 1700s book that seeks to teach others how to make cheese. The book contains detailed instructions and ideas about making cheese, based on thirty years of observations. The author recognized the differences in cheese quality and shows how to make great cheese. The book helps those in the cheese business, along with consumers and the author offers solutions to problems that cheese makers experienced. It includes important things such as milk temperature, when to collect curd, and that high-quality items should be used to make cheese.