Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin
Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz, Pam Percy
English | 2008 | ISBN: 0762744898 | 272 pages | MOBI | 5 MB
English | 2008 | ISBN: 0762744898 | 272 pages | MOBI | 5 MB
Wisconsin, with its verdant hills and limestone-filtered waters, was made for making cheese. For more than 160 years, cheese-makers and dairy farmers have been working together to create unparalleled Cheddar, mozzarella, artisan, and other delicious cheeses—more than 600 varieties, types, and styles in all.
Wisconsin wins more national and international cheese awards than any other state or country, and you can be sure that its residents have invented just as many ways of enjoying that cheese. With more than 100 recipes—from farmhouse favorites to sophisticated cuisine from top chefs—and packed with cheese trivia, profiles of cheesemakers, and cheese tips, Wisconsin Cheese is the ultimate cheese lover’s resource and a fitting homage to Wisconsin’s rich cheesemaking history.