Description
Book SynopsisIntroduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. This book offers profiles of 43 Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, and tasting notes.
Trade ReviewAt five in the morning, most Americans are asleep. They are snoozing soundly, tucked into a layer cake of warm sheets and blankets in a climate-controlled bedroom. 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. Seconds later, he's clambering up to the top of the bulk truck, firing a hose into the truck's interior to flush out the last, valuable bits of milk solids still clinging to the tank. 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
