From Milk to Cheese
By Roberta Basel
This is a great book in an excellent series of books depicting the various plant and animal sources of food and fibers. As an early reader book, the content is short but fairly accurate. Each page has three to five sentences. It does a very complete depiction from cow to cheese to consumer. All of the images are of modern farm equipment and modern processing operations. The photos in this book greatly enhance the text. The book ends with a page on the largest cheddar cheese ever made, a glossary, recipe, and recommended Internet sites.