Master Cheesemakers of Wisconsin

Overview

This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that ...

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Overview

This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.
    Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
    James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese.

 

 

Winner, Best Midwest Regional Interest Book, Midwest Book Awards

 

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Product Details

  • ISBN-13: 9780299234348
  • Publisher: University of Wisconsin Press
  • Publication date: 11/25/2009
  • Edition description: 1
  • Pages: 232
  • Sales rank: 766,062
  • Product dimensions: 9.40 (w) x 8.90 (h) x 0.50 (d)

Meet the Author

James Norton is a weekly columnist for Chow magazine and editor of Heavytable.com, a food magazine for the Upper Midwest. He is also author of Saving General Washington. Becca Dilley has photographed food for numerous publications and works as an independent photojournalist.

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Read an Excerpt

At 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.

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Table of Contents

Preface       
Acknowledgments   

Introduction   
The Masters of Green County       
    Bruce Workman   
    The Buholzer Brothers   
    Jeff Wideman and Paul Reigle   
    Jim Meives   
    Steve Stettler   
    Myron Olson and Jamie Fahrney   

The Masters of Southwestern Wisconsin   
    Tom Torkelson   
    Sid Cook   
    Bob Wills   
    Doug Peterson   
    Jacob Niffenegger   
    Thomas Jenny   
    Richard Glick   
    Gary Grossen   

The Masters of Southeastern Wisconsin   
    Joe Widmer   
    Kurt Heitmann and Ken DeMaa   
    Jeff Mattes   
    Ken Nett   
    Kerry Henning   

The Masters of Northeastern Wisconsin   
    Gianni Toffolon   
    Duane Petersen   
    Larry Steckbauer   
    Jim Demeter and Daniel Stearns   
    Gregg Palubicki   
    Terry Lensmire   
    Carie Wagner and Tom Blauert   
    Roger Krohn   
    David Metzig   

The Masters of Northwestern Wisconsin   
    Scott Erickson   
    Richard Wold   
    Randy LaGrander   
    Bruce Willis and Steven Tollers   
    John Moran   
    Vern Kind   
    David Lindgren   

Other Masters   

Glossary of Cheesemaking Terms   
Wisconsin Cheese on the Web   
Sources   
Index

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