Warriors B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Lists | May 12, 2015

    Mark Bittman: IMG Six Things You Can Do to Join the Food Movement Today



    People ask me all the time what they can do to help improve the food system. Given that some of the problems that need fixing (like unsustainable... Continue »
    1. $18.20 Sale Hardcover add to wish list

    spacer
Qualifying orders ship free.
$24.95
New Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
1 Remote Warehouse Cooking and Food- US Midwestern

More copies of this ISBN

The Master Cheesemakers of Wisconsin

by

The Master Cheesemakers of Wisconsin Cover

 

Synopses & Reviews

Publisher Comments:

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

 

Synopsis:

Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings.

About the Author

James Norton is a weekly columnist for Chow magazine and editor of Heavytable.com, a food magazine for the Upper Midwest. He is also author of Saving General Washington. Becca Dilley has photographed food for numerous publications and works as an independent photojournalist.

Table of Contents

Preface       

Acknowledgments   

Introduction   

The Masters of Green County       

    Bruce Workman   

    The Buholzer Brothers   

    Jeff Wideman and Paul Reigle   

    Jim Meives   

    Steve Stettler   

    Myron Olson and Jamie Fahrney   

The Masters of Southwestern Wisconsin   

    Tom Torkelson   

    Sid Cook   

    Bob Wills   

    Doug Peterson   

    Jacob Niffenegger   

    Thomas Jenny   

    Richard Glick   

    Gary Grossen   

The Masters of Southeastern Wisconsin   

    Joe Widmer   

    Kurt Heitmann and Ken DeMaa   

    Jeff Mattes   

    Ken Nett   

    Kerry Henning   

The Masters of Northeastern Wisconsin   

    Gianni Toffolon   

    Duane Petersen   

    Larry Steckbauer   

    Jim Demeter and Daniel Stearns   

    Gregg Palubicki   

    Terry Lensmire   

    Carie Wagner and Tom Blauert   

    Roger Krohn   

    David Metzig   

The Masters of Northwestern Wisconsin   

    Scott Erickson   

    Richard Wold   

    Randy LaGrander   

    Bruce Willis and Steven Tollers   

    John Moran   

    Vern Kind   

    David Lindgren   

Other Masters   

Glossary of Cheesemaking Terms   

Wisconsin Cheese on the Web   

Sources   

Index

Product Details

ISBN:
9780299234348
Author:
Norton, James
Publisher:
University of Wisconsin Press
Author:
Dilley, Becca
Subject:
Cheesemakers - Wisconsin
Subject:
Cheese -- Varieties -- Wisconsin.
Subject:
Regional & Ethnic - American - Middle Western States
Subject:
Industries - Agribusiness
Subject:
Specific Ingredients - Dairy
Subject:
History
Subject:
American - Middle Western States
Subject:
Cooking and Food-US Midwestern
Edition Description:
1
Publication Date:
20091131
Binding:
TRADE PAPER
Language:
English
Illustrations:
62 b/w & 52 color photos, 5 maps
Pages:
204
Dimensions:
9 x 9.5 x 0.5 in

Related Subjects

Biography » Cooking
Business » General
Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Midwestern
Science and Mathematics » Environmental Studies » Environment

The Master Cheesemakers of Wisconsin New Trade Paper
0 stars - 0 reviews
$24.95 In Stock
Product details 204 pages University of Wisconsin Press - English 9780299234348 Reviews:
"Synopsis" by , Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.