The Master Cheesemakers of Wisconsin

by James R. Norton, Becca Dilley

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 crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.
    Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
    James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese.

 

 

Winner, Best Midwest Regional Interest Book, Midwest Book Awards

192 pages, Paperback

First published January 1, 2009

Reviews

[Jane · Rating 5 out of 5]

The author visits many of the Master Cheesemakers in Wisconsin and writes how each cheese factory came to be, the master Cheesemakers that work at each shop/factory, and what cheeses are in the Cheesemakers expertise.

[Jason Walker · Rating 4 out of 5]

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?

[Sara · Rating 5 out of 5]

An appealing topic for this Wisconsinite! I did not read it cover-to-cover, but focused on our region of the state. Excellent non-fiction.