Johnson, Mark. "Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking." Cheese and Microbes. Washington: ASM Publishing. 2014. Web. Magalhã£Es
(原始内容存档于2019-05-08). Pliny's Natural History, iii .85. Smith, John H. Cheesemaking in Scotland - A History. The Scottish Dairy Association. 1995. ISBN 0-9525323-0-1