The Master Cheesemakers of Wisconsin

Amazon.com Price: $24.95 (as of 16/04/2019 11:37 PST- Details)

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Description

This book—beautifully photographed and engagingly written—introduces hardworking, resourceful women and men who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition for the reason that 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 is determined by fickle, living ingredients—to create the wealthy tastes and beautiful presentation of their skillfully crafted products.
    Certification as a Master Cheesemaker usually takes almost fifteen years. An applicant will have to hold a cheesemaking license for a minimum of ten years, create one or two chosen varieties of cheese for a minimum of 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, in addition to a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (let’s say curds?) of information on the whole thing to do with cheese.
 
 
Winner, Best Midwest Regional Interest Book, Midwest Book Awards

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