Wisconsin Cheese
Title | Wisconsin Cheese PDF eBook |
Author | Martin Hintz |
Publisher | Rowman & Littlefield |
Total Pages | 275 |
Release | 2008-02-26 |
Genre | Cooking |
ISBN | 0762751967 |
Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with cheese! Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailers, and much more.
Wisconsin Cheese Cookbook
Title | Wisconsin Cheese Cookbook PDF eBook |
Author | Kristine Hansen |
Publisher | Rowman & Littlefield |
Total Pages | 224 |
Release | 2019-03-01 |
Genre | Cooking |
ISBN | 1493037927 |
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 28 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 as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts. Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland’s Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.
The Master Cheesemakers of Wisconsin
Title | The Master Cheesemakers of Wisconsin PDF eBook |
Author | James Norton |
Publisher | Univ of Wisconsin Press |
Total Pages | 205 |
Release | 2009-11-24 |
Genre | Cooking |
ISBN | 0299234339 |
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
Annual Meeting of the Wisconsin Cheese Makers' Association
Title | Annual Meeting of the Wisconsin Cheese Makers' Association PDF eBook |
Author | Wisconsin Cheese Makers' Association |
Publisher | |
Total Pages | 986 |
Release | 1897 |
Genre | Cheesemaking |
ISBN |
The Marketing of Wisconsin Cheese
Title | The Marketing of Wisconsin Cheese PDF eBook |
Author | Henry Charles Taylor |
Publisher | |
Total Pages | 48 |
Release | 1913 |
Genre | Cheese |
ISBN |
Di Bruno Bros. House of Cheese
Title | Di Bruno Bros. House of Cheese PDF eBook |
Author | Tenaya Darlington |
Publisher | Running Press Adult |
Total Pages | 258 |
Release | 2013-05-07 |
Genre | Cooking |
ISBN | 0762446048 |
The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.
Casper Jaggi
Title | Casper Jaggi PDF eBook |
Author | Jerry Apps |
Publisher | Wisconsin Historical Society |
Total Pages | 98 |
Release | 2008-03-07 |
Genre | Juvenile Nonfiction |
ISBN | 0870203924 |
Have you ever wondered why Swiss cheese has holes? You'll find out in this story about a Swiss cheese maker named Casper Jaggi. Casper Jaggi was only six years old when his father taught him how to make cheese in the Swiss Alps. In 1913, Jaggi left Switzerland in search of new opportunities in the United States. Like many other Swiss, he settled in Green County, Wisconsin, where the rolling hills dotted with grazing cows reminded him of home. Jaggi was one of the many European immigrants who helped establish Wisconsin's reputation for delicious cheese. The artisan cheese makers crafting award-winning cheeses today are continuing this rich tradition in America's Dairyland.