Cheese: From Start to Finish cover

Cheese: From Start to Finish

Author: Kreger, Claire

Reading Metrics

Grade Level Middle Grades (MG 4-8)
Book Level 5.4
Points 0.5
Fiction/Nonfiction Nonfiction
Word Count 2000
Points per Word 0.00025
Page Count 32
Points per Page 0.015625

Description

This book explains how cheese is made at the Hilmar Cheese Company in California, from milking the cows to pasteurizing, processing, aging, and shipping the cheese.