The Master Cheesemakers of Wisconsin: New Book Review
An engaging read for any cheese enthusiast, Isthmus has a review of The Master Cheesemakers of Wisconsin (University of Wisconsin Press, 2009). This book by Becca Dilley and James Norton provides a glimpse into the lives of Wisconsin’s famed cheesemakers through engaging storytelling and imagery. It’s a highly personal look at some of the country’s finest artisanal cheesemakers. We’re looking forward to checking it out ourselves!
“What Dilley does in her photographs, Norton does in his writing, creating intimate scenes rather than lists of facts. The reader follows Cedar Grove’s Robert Wills into his living wastewater treatment plant (it looks like a lily pond) and learns about his annual curd-fattened bluegill fish fry. Doug Peterson, of Mazomanie, talks about how he left a large dairy cooperative in order to develop a cheese for high-temperature pizza ovens. What this book does, unlike other primers and atlases I’ve picked up, is connect readers to the impassioned few who dream up cheeses like Faarko, maple leaf cheese, and cinnamon-rubbed butter jack.”
Be sure to check out the book’s website.
Related posts:
- History of Wisconsin Cheesemaking At the National Historic Cheesemaking Center
- Cheesemaking at Home Book Review: Making Artisan Cheese
- Cheddar Cheese Curd Making & Everything You Need To Know About Wisconsin Cheese Curds
- The Next Level: Cheesemonger For A Day
- The Vermont Cheese Book
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