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Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State's Best Creameries
Grating, Slicing, Baking and Sprinkling Wisconsin's Best Cheeses. Wisconsin's artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state's tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 26 creameries featured will include comfort-food staples like pizza, mac 'n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such blue-cheese cheesecake, plus picnic-friendly salads and delicious breakfasts. Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin, BelGioso Cheese and Sartori in Northwest Wisconsin; Holland's Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.
- GenresCookbooksNonfictionFood
225 pages, Kindle Edition
Published March 1, 2019
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36 people want to read
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Displaying 1 - 13 of 13 reviews
September 18, 2020
I received a galley of this cookbook via NetGalley.
If the denizens of the internet know anything about me, it's that I love cats, sloths, baking goodies, and CHEESE.
Therefore, I read this new Wisconsin Cheese Cookbook in a constant state of giddy delight. This encyclopedic text breaks Wisconsin into regions and talks cheese on an intimate level with the families who run the creameries and who live, breathe, and bleed cheese. Not only does the cookbook come across as a work of love, but love for cheese production and place come across loud and clear, too. The recipes in the book are from families sharing their own personal favorites, and wow, do the recipes look and sound good. There's a wide variety of kitchen inspiration to be found here, from multiple ways to prepare and enjoy cheese curds (of course!) to biscuits and scones to main dishes like pizza to lush desserts like goat cheese brownies. You could do multiple cheese-based three-course meals out of this book. I think the one fault I found (and mind you, I was reading an early galley in ebook form, so this criticism may be obsolete in regards to the print version) is that I wanted more and larger pictures of the recipes. To me, that was more important than the photographs of cows (though they were nice, too).
I loved how the book emphasized terroir, that flavor of a food that can only be found in a particular place. Every page celebrated Wisconsin and the terroir of its cheese. Not only does the back of the book contain a nice index, it also has a series of appendixes that describe the awards won by each dairy (there are a LOT), annual cheese events throughout the state (I want to goooooo), and cheese retailers and creameries. Therefore, this book breaks down the full life cycle of Wisconsin cheese: how and why it achieves its unique flavors, who makes it, where to try it and buy it, and how to eat it.
I can easily see this cookbook as a nostalgic read for a cheese-lover from Wisconsin. For me, as a passionate cheese-eater who has never even been to the state, the book was a kind of torment. It truly made me want to go there and Eat All the Cheese, right from the source. The Wisconsin tourism board really should utilize this cookbook in that way. I'm off in Arizona and many of the cheeses mentioned aren't available to me (woe!) but I have had several in the past and even have a few big blocks of Sartori varieties in my fridge right now, thanks to my local Costco. Because of this cookbook, I now have more ideas of what to do with that cheese... though I gotta say, I'm pretty happy eating it straight and in salads as I have been, too.
I highly recommend this cookbook to all cheeseheads and passionate cheese lovers.
If the denizens of the internet know anything about me, it's that I love cats, sloths, baking goodies, and CHEESE.
Therefore, I read this new Wisconsin Cheese Cookbook in a constant state of giddy delight. This encyclopedic text breaks Wisconsin into regions and talks cheese on an intimate level with the families who run the creameries and who live, breathe, and bleed cheese. Not only does the cookbook come across as a work of love, but love for cheese production and place come across loud and clear, too. The recipes in the book are from families sharing their own personal favorites, and wow, do the recipes look and sound good. There's a wide variety of kitchen inspiration to be found here, from multiple ways to prepare and enjoy cheese curds (of course!) to biscuits and scones to main dishes like pizza to lush desserts like goat cheese brownies. You could do multiple cheese-based three-course meals out of this book. I think the one fault I found (and mind you, I was reading an early galley in ebook form, so this criticism may be obsolete in regards to the print version) is that I wanted more and larger pictures of the recipes. To me, that was more important than the photographs of cows (though they were nice, too).
I loved how the book emphasized terroir, that flavor of a food that can only be found in a particular place. Every page celebrated Wisconsin and the terroir of its cheese. Not only does the back of the book contain a nice index, it also has a series of appendixes that describe the awards won by each dairy (there are a LOT), annual cheese events throughout the state (I want to goooooo), and cheese retailers and creameries. Therefore, this book breaks down the full life cycle of Wisconsin cheese: how and why it achieves its unique flavors, who makes it, where to try it and buy it, and how to eat it.
I can easily see this cookbook as a nostalgic read for a cheese-lover from Wisconsin. For me, as a passionate cheese-eater who has never even been to the state, the book was a kind of torment. It truly made me want to go there and Eat All the Cheese, right from the source. The Wisconsin tourism board really should utilize this cookbook in that way. I'm off in Arizona and many of the cheeses mentioned aren't available to me (woe!) but I have had several in the past and even have a few big blocks of Sartori varieties in my fridge right now, thanks to my local Costco. Because of this cookbook, I now have more ideas of what to do with that cheese... though I gotta say, I'm pretty happy eating it straight and in salads as I have been, too.
I highly recommend this cookbook to all cheeseheads and passionate cheese lovers.
February 4, 2019
A cheese cookbook? Did someone have me in mind when they wrote this book? I mean . . . cheese!
I didn’t expect a schooling on the Wisconsin dairy trade when I started the WISONSIN CHEESE COOKBOOK, but I’m impressed with what I learned. Things like, there are “six hundred cheese varieties, types, and styles”. And that “three billion pounds of cheese are produced annually”. There is also information on the regions of Wisconsin, and the dairies that make what is easily on of my favorite foods.
The recipes included are from those regions and dairies. Recipes such as, Fried Potato Chips with Spicy Blue Cheese Sauce, Apple Pie with Sharp Cheddar Crust, Standard Wisconsin Poutine, Lemon Mascarpone Tarts, Pan-Fried Brussels Sprouts with Horseradish Havarti, Sweet & Spicy Sriracha Pizza, Three-Ingredient Cheese Biscuits, Roasted Cherry-Tomato Salad, Red Rock Ham Salad Canapes, Five-Minute Homemade Cheese Sauce. That handful of recipes is just from the first half of the book!
Lisa’s note: A lot of these recipes recommend using cheeses that come from the dairies and/or regions that produce them. I’m pretty sure you can replace them with brands of cheeses available in your area.
The WISCONSIN CHEESE COOKBOOK is a tasty treat that cheese fans just can’t beat. (Sorry for the cheesy rhyme. Okay, and the bad pun). Delicious recipes with some lovely photos (not as many photos as I would like) made me so hungry for cheese that my stomach was growling as I wrote this review!
I didn’t expect a schooling on the Wisconsin dairy trade when I started the WISONSIN CHEESE COOKBOOK, but I’m impressed with what I learned. Things like, there are “six hundred cheese varieties, types, and styles”. And that “three billion pounds of cheese are produced annually”. There is also information on the regions of Wisconsin, and the dairies that make what is easily on of my favorite foods.
The recipes included are from those regions and dairies. Recipes such as, Fried Potato Chips with Spicy Blue Cheese Sauce, Apple Pie with Sharp Cheddar Crust, Standard Wisconsin Poutine, Lemon Mascarpone Tarts, Pan-Fried Brussels Sprouts with Horseradish Havarti, Sweet & Spicy Sriracha Pizza, Three-Ingredient Cheese Biscuits, Roasted Cherry-Tomato Salad, Red Rock Ham Salad Canapes, Five-Minute Homemade Cheese Sauce. That handful of recipes is just from the first half of the book!
Lisa’s note: A lot of these recipes recommend using cheeses that come from the dairies and/or regions that produce them. I’m pretty sure you can replace them with brands of cheeses available in your area.
The WISCONSIN CHEESE COOKBOOK is a tasty treat that cheese fans just can’t beat. (Sorry for the cheesy rhyme. Okay, and the bad pun). Delicious recipes with some lovely photos (not as many photos as I would like) made me so hungry for cheese that my stomach was growling as I wrote this review!
January 31, 2019
An excellent guide to Wisconsin cheeses, and cheese making! As a born and raised Cheesehead myself, it made me very homesick for my native land.
A delightful read, the book has broken the state down into regions, discussing the cheeses of each area. And what a variety of cheeses. Did you know that there are 600 cheese varieties, types, and styles of cheese made in Wisconsin? And 3 BILLION pounds produced annually! The author also discusses cow's milk cheese, goat's milk cheese, and sheep milk cheese.
Beautifully photographed, wonderful little human interest stories, and even recipes are included.
My heart was especially warmed to read about Carr Valley Cheese. My wife's family were dairy farmers, and sold their milk to Carr Valley. She tells me stories about how, as a child, she used to ride along with her Grandpa to deliver milk (in the big old stainless steel milk cans), and how she could get some fresh curds at the factory for her help.
This book will definitely be finding it's way into many of my relative's presents this next Christmas!
A delightful read, the book has broken the state down into regions, discussing the cheeses of each area. And what a variety of cheeses. Did you know that there are 600 cheese varieties, types, and styles of cheese made in Wisconsin? And 3 BILLION pounds produced annually! The author also discusses cow's milk cheese, goat's milk cheese, and sheep milk cheese.
Beautifully photographed, wonderful little human interest stories, and even recipes are included.
My heart was especially warmed to read about Carr Valley Cheese. My wife's family were dairy farmers, and sold their milk to Carr Valley. She tells me stories about how, as a child, she used to ride along with her Grandpa to deliver milk (in the big old stainless steel milk cans), and how she could get some fresh curds at the factory for her help.
This book will definitely be finding it's way into many of my relative's presents this next Christmas!
January 7, 2019
#WisconsinCheeseCookbook #NetGalley
This is a delightful glance into Wisconsin and its farms, their procedures, products, customs and life. It made me want to go through Wisconsin state and travel to all their farms to sample and purchase more cheese and other things made there. I love the history shared and valued in this book.
I received an advance reader copy in exchange for a fair review. Thank you to Netgalley and Rowman&Littlefield.
This is a delightful glance into Wisconsin and its farms, their procedures, products, customs and life. It made me want to go through Wisconsin state and travel to all their farms to sample and purchase more cheese and other things made there. I love the history shared and valued in this book.
I received an advance reader copy in exchange for a fair review. Thank you to Netgalley and Rowman&Littlefield.
March 7, 2019
Wisconsin Cheese Cookbook by Kristine Hansen is a comprehensive and delightful look into Wisconsin farms and cheesemakers. Currently living in Wisconsin, I have heard of many of these farms and cheesemakers and look forward to tasting cheeses from several more. The recipes are easy to follow and the story behind each cheese simply fascinating. I appreciate that this cookbook also has a list of all the award-winning cheeses, festivals, and fairs that one may taste a sample, and references to websites where out of state readers may order some of Wisconsin's finest. I enjoyed reading the Wisconsin Cheese Cookbook and highly recommend it to anyone who loves to eat and cook with cheese.
Special thanks to Rowman & Littlefield & NetGalley for providing a copy of this book for review.
Special thanks to Rowman & Littlefield & NetGalley for providing a copy of this book for review.
April 26, 2021
Very much enjoyed this book and learned a lot about cheese from my home state. And a bit more about the dairy industry. Definitely a must read. There are some recipes I would definitely make from this book.
January 16, 2019
Originally published on my blog: Nonstop Reader.
Wisconsin Cheese Cookbook is an encyclopedic look at artisan cheeses from Wisconsin creameries along with a generous selection of recipes for using them.
Due out 1st March 2019 from Rowman & Littlefield on their Globe Pequot imprint, it's 224 pages and will be available in paperback and ebook formats.
This is a nicely arranged atlas split into regional chapters. Each quadrant of Wisconsin is treated separately with a good introduction to the specialties of the region, individual dairies and the cheese makers who drive them. Along with the descriptions are included recipes from the fromagier and chefs. There are many elegant recipes, designed to impress, along with the simple comfort food standards, mac&cheese, onion soup, among others.
One thing I really liked about this book is the idea of going directly to the creators of the products to know how best to utilize them. They KNOW their cheeses, they've often developed them over generations (there are multi-generational fromagier here). They know the terroir and what drinks & menus compliment their cheeses.
In addition to the bios of the creameries themselves, there are appendices which cover prizewinning cheeses and their creators, a comprehensive calendar of annual cheese/foodie events, followed by a spiffy listing of retailers for purchasing and sourcing the cheeses in the book.
It ends with a cross referenced index listing all the recipes alphabetically.
Well written book, meticulously researched, appealingly presented.
Five stars. Superlative!
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Wisconsin Cheese Cookbook is an encyclopedic look at artisan cheeses from Wisconsin creameries along with a generous selection of recipes for using them.
Due out 1st March 2019 from Rowman & Littlefield on their Globe Pequot imprint, it's 224 pages and will be available in paperback and ebook formats.
This is a nicely arranged atlas split into regional chapters. Each quadrant of Wisconsin is treated separately with a good introduction to the specialties of the region, individual dairies and the cheese makers who drive them. Along with the descriptions are included recipes from the fromagier and chefs. There are many elegant recipes, designed to impress, along with the simple comfort food standards, mac&cheese, onion soup, among others.
One thing I really liked about this book is the idea of going directly to the creators of the products to know how best to utilize them. They KNOW their cheeses, they've often developed them over generations (there are multi-generational fromagier here). They know the terroir and what drinks & menus compliment their cheeses.
In addition to the bios of the creameries themselves, there are appendices which cover prizewinning cheeses and their creators, a comprehensive calendar of annual cheese/foodie events, followed by a spiffy listing of retailers for purchasing and sourcing the cheeses in the book.
It ends with a cross referenced index listing all the recipes alphabetically.
Well written book, meticulously researched, appealingly presented.
Five stars. Superlative!
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
January 24, 2019
This book was received as an ARC from Rowman & Littlefield in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
Thanks to our Cooking Demo program, we are always on the lookout for new exciting cookbooks. When I first saw this, our favorite recipes involve lots of cheese and there is nothing like Wisconsin cheese so I had to preview this cookbook and I am so glad I did. All of the recipes look absolutely delicious and I was surprised in a good way that some of them were not cheese forward. I can not wait to try the Supreme Mac and The Wisconsin Poutine and so many delicious looking recipe to try for the demo.
We will consider adding this title to our Non-Fiction collection at the library. That is why we give this book 5 stars.
Thanks to our Cooking Demo program, we are always on the lookout for new exciting cookbooks. When I first saw this, our favorite recipes involve lots of cheese and there is nothing like Wisconsin cheese so I had to preview this cookbook and I am so glad I did. All of the recipes look absolutely delicious and I was surprised in a good way that some of them were not cheese forward. I can not wait to try the Supreme Mac and The Wisconsin Poutine and so many delicious looking recipe to try for the demo.
We will consider adding this title to our Non-Fiction collection at the library. That is why we give this book 5 stars.
January 16, 2019
You would have to look hard to find someone who does not love cheese. We all have our favorite cheese and our favorite cheese recipe...mac and cheese anyone...but as a home cook I'm always looking for a new recipe to brighten up my family's mealtime. Not only does this book give you recipes, it gives you the history behind the cheese varieties.
Wisconsin is synonymous with cheese. I cannot imagine anyone writing a book on cheese set any where else.
A great cookbook for any cook looking to increase their skills and cook some quality meals for their family.
Wisconsin is synonymous with cheese. I cannot imagine anyone writing a book on cheese set any where else.
A great cookbook for any cook looking to increase their skills and cook some quality meals for their family.
January 4, 2025
What a fun book! My son found it on a recent excursion to Boswell Books. It was fascinating reading briefly about the history of creameries in Wisconsin. They book divides the state into quadrants and highlights not only creameries but also a smattering of restaurants with some recipes to try in this upcoming year. Recipes are savory and sweet and range from my personal favorites (macaroni & cheese and grilled cheese) to wonderful to wonderful-looking desserts.
May 14, 2019
Filled not only with cheese recipes, but also information on pairing cheese with food & drink, the types of milk used, the importance of cheese to the state, the cultural heritage of cheese in Wisconsin, plus information about many dairies, creameries, and restaurants, this is a treasure trove of Wisconsin cheese. It’s also a great book for this Wisconsinite living in Scotland to enjoy!
October 4, 2020
Great info on the different cheese farms and cheese businesses in WI, along with the different cheeses. The recipes are a little fancy. The pictures are beautiful though.
September 16, 2019
How can you go wrong with cheese???
Displaying 1 - 13 of 13 reviews