The Master Cheesemakers of Wisconsin
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as cresc...more
Paperback, 204 pages
Published November 24th 2009 by University of Wisconsin Press
(first published 2009)
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I read this book one night last week. It made me want to get in my car and drive to Wisconsin. I love cheese and this book is inspiring as far as that love is concerned. Real people using their hands to produce and refine great foods. Can it be that simple?