Cheese: The Making of a Wisconsin Tradition

Overview

This is a story of farmers, milk cows, dairy barns, and green pastures. It is the story of cheese makers who work their magic and turn milk into cheese. Jerry Apps narrates the history of the cheese-making industry in Wisconsin from its inception in the 1940s to the present. In his compelling yet conversational style, Apps documents how the daily lives of the early cheese makers and how Wisconsin became the nation’s number one cheese producer. The experiences come from the cheese makers, milk haulers, cheese ...

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Overview

This is a story of farmers, milk cows, dairy barns, and green pastures. It is the story of cheese makers who work their magic and turn milk into cheese. Jerry Apps narrates the history of the cheese-making industry in Wisconsin from its inception in the 1940s to the present. In his compelling yet conversational style, Apps documents how the daily lives of the early cheese makers and how Wisconsin became the nation’s number one cheese producer. The experiences come from the cheese makers, milk haulers, cheese graders and buyers, with stories of snow-blocked roads and frozen milk, of fish in the milk cans, wine in the cheese cellars, and the early resistance toward "western" cheese. Apps explains the many different kinds of Wisconsin-made cheeses (including those that originated or are exclusively made in the state), and discusses the current cheese producers, their factories and technology. Apps also includes his insights into the wedge-shaped foam headgear and other cheese phenomena.

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Product Details

  • ISBN-13: 9780942495805
  • Publisher: University of Wisconsin Press
  • Publication date: 1/31/2005
  • Edition description: First Edition
  • Pages: 232
  • Sales rank: 830,048
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.80 (d)

Meet the Author

Jerry Apps, born and raised on a Wisconsin farm, is Professor Emeritus at the University of Wisconsin-Madison and author of numerous articles and columns that have appeared in state and national publications. He is a former publications editor for UW-Extension, an acquisitions editor for the McGraw-Hill Book Company, and editor of a national professional journal.

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Table of Contents

Acknowledgments vi
1 The Story of Wisconsin Cheese 1
2 Beginnings 7
3 Wisconsin Cheese Making: 1840-1880 13
4 Rapid Expansion: 1880-1920 31
5 Adjustment: 1920-1960 47
6 Transition: 1960-Present 63
7 How Cheese Is Made 79
8 Cheese Makers 87
9 Cheese Factories: Inside and Out 105
10 Cheese Buyers, Graders, and Inspectors 119
11 Well-Known Cheeses 131
12 Specialty Cheeses 149
13 Celebrating and Promoting Cheese 161
14 The Funny Side of Cheese 171
15 Selected Cheese Factories 183
16 Touring Cheese Factories and Museums 207
References 213
Index 221
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