Wisconsin makes more specialty cheese than any other state, and this guide lists the best of the best cheesemakers and their cheeses. Connoisseur and food writer Jeanette Hurt embarks on a culinary tour throughout the entire state to find the most innovative and traditional artisans who lovingly and painstakingly cultivate numerous varieties of award-winning cow-, goat-, and sheep's-milk cheeses. Hurt describes in words and photos how cheese and other dairy products such as yogurt, ice cream, butter, and milk are made, and provides a detailed list of cheesemakers who accept visitors so you can watch the process firsthand. Also includes a map showing cheesemaker locations, where to buy Wisconsin cheese, resources for budding cheesemakers, recipes, wine and beer pairings, and travel advice.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 203 mm
Breite: 203 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-0-88150-784-3 (9780881507843)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Jeanette Hurt is an award-winning freelance writer who has contributed to numerous food, wine and travel publications including: Wine Enthusiast, Relish, and Budget Travel. She lives in Milwaukee, Wisconsin, her grandfather was a dairy farmer, and she knows her cheese. She is a former travel reporter for the Milwaukee Sentinel.
