The Master Cheesemakers of Wisconsin

The Master Cheesemakers of Wisconsin

Category: Book

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Product Description

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

Product Details

Publisher	University of Wisconsin Press
ISBN	0299234347
Features	ISBN13: 9780299234348 Condition: New Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Format	Paperback
Author	James Norton,Becca Dilley
EAN	9780299234348
Label	University of Wisconsin Press
Edition	1
Dewey Decimal Number	637.309775
Studio	University of Wisconsin Press
Number Of Pages	204
Title	The Master Cheesemakers of Wisconsin
Publication Date	2009-11-24
Manufacturer	University of Wisconsin Press

Customer Reviews

WI Cheesemakers

Review by Susan Trinrud, 2010-08-12

Bought this as a gift for my husband who is in the dairy industry and worked in WI for years. He enjoyed it and saw some people he knew in the book.

beautifully done

Review by Kurt D. Squire, 2009-11-30

First, a confession: I know the authors. When I heard that Jim and Becca were running around the state interviewing and photographing cheesemakers, I was intrigued. I love Jim's blogging and Founding Fathers book and Becca's photography is classy. How would this book turn out? Would this be equally serious? Goofy fun? Kitsch?

The Master Cheesemakers is both fun and serious *and* beautifully done... a real treat for anyone interested in food, Americana, or Wisconsin. They treat their subject matter with love and respect, and the resulting book is delightful. The writing is crisp and engaging and the photographs are evocative, but it's always in the service of the people and place. Both have considerable talent, and they don't allow it to get in the way. In a word... tasteful. The production quality is really high, too, something I was pleasantly surprised with. It's beautifully produced, and you can proudly give it as a gift without hesitation.

I'm most surprised by its value as a piece of Americana. It's really a gorgeous documenting of people and place. If you're uncertain if this is for you, see their blog. [...]

An absolutely recommended addition to community library "Wisconsin History" reference collections

Review by Midwest Book Review, 2009-11-16

Wisconsin, due to its cultural and agricultural dairy farm legacy, was justifiably world famous for the quality and variety of its cheeses. Indeed, the making of cheese was a specialty brought over from Europe by immigrant settlers beginning in the 1850s, and continues to persist as an important economic contribution to Wisconsin's economic well-being. Profusely illustrated throughout, "The Master Cheesemakers of Wisconsin" is the collaborative project of James Norton and Becca Dilley who extensively interviewed dairymen, surveying the cheese plants that employ them, and profile forty three acknowledged Master Cheesemakers of Wisconsin. Enhanced with the inclusion of a glossary of cheesemaking terms, cheese factory touring opportunities, tasting notes, and suggested food pairings, "The Master Cheesemakers of Wisconsin" is an absolutely recommended addition to community library "Wisconsin History" reference collections, as well as the personal reading lists of anyone who has ever enjoyed the variety and quality of Wisconsin cheese.

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