Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State's Best Creameries

by Kristine Hansen

Grating, Slicing, Baking and Sprinkling Wisconsin's Best Cheeses.

Wisconsin's artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state's tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 28 creameries featured will include comfort-food staples like pizza, mac 'n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts.

Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland's Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.

• ISBN10: 1493037927
• ISBN13: 9781493037926
• Publish Date: 1 March 2019
• Publish Status: Active
• Publish Country: US
• Publisher: Rowman & Littlefield
• Imprint: Globe Pequot Press
• Format: eBook
• Pages: 224
• Language: English

Reviews

[annieb123]

Originally published on my blog: Nonstop Reader.

Wisconsin Cheese Cookbook is an encyclopedic look at artisan cheeses from Wisconsin creameries along with a generous selection of recipes for using them.

Due out 1st March 2019 from Rowman & Littlefield on their Globe Pequot imprint, it's 224 pages and will be available in paperback and ebook formats.

This is a nicely arranged atlas split into regional chapters. Each quadrant of Wisconsin is treated separately with a good introduction to the specialties of the region, individual dairies and the cheese makers who drive them. Along with the descriptions are included recipes from the fromagier and chefs. There are many elegant recipes, designed to impress, along with the simple comfort food standards, mac&cheese, onion soup, among others.

One thing I really liked about this book is the idea of going directly to the creators of the products to know how best to utilize them. They KNOW their cheeses, they've often developed them over generations (there are multi-generational fromagier here). They know the terroir and what drinks & menus compliment their cheeses.

In addition to the bios of the creameries themselves, there are appendices which cover prizewinning cheeses and their creators, a comprehensive calendar of annual cheese/foodie events, followed by a spiffy listing of retailers for purchasing and sourcing the cheeses in the book.

It ends with a cross referenced index listing all the recipes alphabetically.

Well written book, meticulously researched, appealingly presented.

Five stars. Superlative!

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.