The "Handbook of Cheese-Making Technology" by Hippolyt von Klenze is a comprehensive reference work that deals with the art and science of cheese production. It offers detailed insights into the various techniques and processes developed since the 19th century to optimize cheese production. With 194 black-and-white illustrations and 33 plates, the book illustrates the complex relationships between microorganisms, aging, and flavor. Readers will learn how significant scientists like Ferdinand Cohn and Louis Pasteur contributed to the improvement of cheese-making. Additionally, the different types of cheese and their specific production methods are explained, making the book a valuable resource for all cheese lovers and professionals. The reprint of the original edition from 1884 preserves the historical relevance and the well-founded insights of that time.