The Marketing of Wisconsin Cheese PDF Download
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Author: Andrew Robeson Whitson
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 450
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Book Description
Author: Andrew Robeson Whitson
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 450
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Book Description
Author: Henry Charles Taylor
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 48
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Book Description
Author: Martin Hintz
Publisher: Rowman & Littlefield
ISBN: 0762751967
Category : Cooking
Languages : en
Pages : 272
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Book Description
Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with cheese! Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailers, and much more.
Author: James Norton
Publisher: Univ of Wisconsin Press
ISBN: 0299234339
Category : Cooking
Languages : en
Pages : 205
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Book Description
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
Author: Theodore Macklin
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 40
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Author: Henry Charles Taylor
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 58
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Book Description
Author: Theodore Macklin
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
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Book Description
Author: Wisconsin. Governor's Dairy Marketing Committee
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
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Book Description
Author: Theodore Macklin
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32
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Book Description
Author: Hugh L. Cook
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 62
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Book Description
