The Master Cheesemakers of Wisconsin
|Rating||:||4.88 (931 Votes)|
|Number of Pages||:||204 Pages|
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. 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 year
And then, with little warning, he has practically jogged back into the humidity of the Edelweiss Creamery to check on a European-made copper vat containing what will soon be some of Green County's finest swiss cheese." - excerpt from The Master Cheesemakers of Wisconsin" . "At five in the morning, most Americans are asleep. Work - probably at an office - is still safely three to four hours in the future. "At five in the morning on any given weekday, Bruce Workman is, quite possibly, wrestling a milk line six inches in diameter, kinking the hose precisely in order to facilitate the flow of liquid within. They
beautifully done 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 ser. Midwest Book Review said An absolutely recommended addition to community library "Wisconsin History" reference collections. 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 illus. Very informative. It arrived exactly as described and in Very informative. It arrived exactly as described and in a timely manner.
He is also author of Saving General Washington. Becca Dilley has photographed food for numerous publications and works as an independent photojournalist.. James Norton is a weekly columnist for Chow magazine and editor of Heavytable, a food magazine for the Upper Midwest