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Every Friday on their farm, Cris Peterson and her family make pizza. The only unusual thing about this is that the cheese they use on top of the pizza comes from the cows in their own barn. Ms. Peterson and her husband, Gary, own and run a dairy farm in Wisconsin. In this clear and concisely written book, the author outlines the steps of cheese making for younger readers—beginning with the moment a calf is born and its mother first gives milk. Alvis Upitis, an internationally known photographer, has documented the process from start to finish. In an age when America's farms often seem a long way off from the stores that sell their products, this book shows the link between milk and cow, cheese and pizza.
Cris Peterson is a dairy farmer who also reviews children's books in her syndicated column, "Huckleberry Bookshelf." She lives in Grantsburg, Wisconsin.
Alvis Upitis is one of the photographers of County/USA: 24 Hours in Rural America. He lives in Minneapolis, Minnesota.
Describes how cheese is made, from a sample's beginnings on a Wisconsin dairy farm until a cheese factory ships the final product across America.
Overview
Every Friday on their farm, Cris Peterson and her family make pizza. The only unusual thing about this is that the cheese they use on top of the pizza comes from the cows in their own barn. Ms. Peterson and her husband, Gary, own and run a dairy farm in Wisconsin. In this clear and concisely written book, the author outlines the steps of cheese making for younger readers—beginning with the moment a calf is born and its mother first gives milk. Alvis Upitis, an internationally known photographer, has documented ...