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Early Cheese Making In Wisconsin
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Download or read book Cheese written by Jerold W. Apps and published by University of Wisconsin Press. This book was released on 1998 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: "...the history of the cheese-making industry in Wisconsin from its inception in the 1840s to the present. In his compelling yet conversational style, Apps documents the daily lives of the early cheese makers and how Wisconsin became the nation's number one cheese producer. ...(includes) a helpful guide to museums, factories and festivals -- celebrating Wisconsin's defining industry."--Back cover.
Book Synopsis Early Cheese Making in Wisconsin by : Norman J. Peters
Download or read book Early Cheese Making in Wisconsin written by Norman J. Peters and published by . This book was released on 1989 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Master Cheesemakers of Wisconsin by : James Norton
Download or read book The Master Cheesemakers of Wisconsin written by James Norton and published by Univ of Wisconsin Press. This book was released on 2009-11-24 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Proceedings of the Wisconsin Cheese Makers' Association Annual Convention by : Wisconsin Cheese Makers' Association
Download or read book Proceedings of the Wisconsin Cheese Makers' Association Annual Convention written by Wisconsin Cheese Makers' Association and published by . This book was released on 1915 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Annual Meeting of the Wisconsin Cheese Makers' Association by : Wisconsin Cheese Makers' Association
Download or read book Annual Meeting of the Wisconsin Cheese Makers' Association written by Wisconsin Cheese Makers' Association and published by . This book was released on 1897 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Wisconsin Cheese Cookbook by : Kristine Hansen
Download or read book Wisconsin Cheese Cookbook written by Kristine Hansen and published by Rowman & Littlefield. This book was released on 2019-03-01 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Cheese Manufacturing Regions of Wisconsin, 1850-1950 by : Loyal Durand
Download or read book The Cheese Manufacturing Regions of Wisconsin, 1850-1950 written by Loyal Durand and published by . This book was released on 1953 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the ... Annual Convention of the Wisconsin Cheese Makers' Association by : Wisconsin Cheese Makers' Association
Download or read book Proceedings of the ... Annual Convention of the Wisconsin Cheese Makers' Association written by Wisconsin Cheese Makers' Association and published by . This book was released on 1937 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Occupational Study of Cheese Making in Wisconsin by : United States. National Youth Administration, Wisconsin
Download or read book Occupational Study of Cheese Making in Wisconsin written by United States. National Youth Administration, Wisconsin and published by . This book was released on 1938 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wisconsin Cheese written by Martin Hintz and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book of its kind from the cheesiest state in the nation.Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common--they're better with cheese! From the well known cheddar, blue, and Swiss to little known artisanal cheeses, a breadth of flavors and varieties from our nation's largest cheesemaking center are included in Wisconsin 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. Home cooks can make Wisconsin Buttermilk Blue Cheese and Asian Pear Salad, Caramelized Onion Frittata with Gorgonzola, Blue Crab Quiche, and much more. The Wisconsin Milk Marketing Board promotes Wisconsin cheese all year long, in national television ads and in restaurant events from coast to coast. Now, Wisconsin Cheese brings the best of Wisconsin's cheese recipes and lore into kitchens in every state. *History of Wisconsin cheesemaking, plus chapters devoted to cheese types: cheddar, Swiss, blue, Italian, French and Hispanic cheeses, artisan cheeses, edam, asiago, and more.*Experienced authors are media savvy food writers who are experts on Wisconsin cheeses and will promote the book in TV interviews and newspaper features, in addition to the promotional events of the Wisconsin Milk Marketing Board.
Book Synopsis Cheese Factories in the Southern Wisconsin Landscape by : Chad David Moffett
Download or read book Cheese Factories in the Southern Wisconsin Landscape written by Chad David Moffett and published by . This book was released on 2000 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Cheese Industry by : Stephen Moulton Babcock
Download or read book The Cheese Industry written by Stephen Moulton Babcock and published by . This book was released on 1897 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Casper Jaggi written by Jerry Apps and published by Wisconsin Historical Society. This book was released on 2008-03-07 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever wondered why Swiss cheese has holes? You'll find out in this story about a Swiss cheese maker named Casper Jaggi. Casper Jaggi was only six years old when his father taught him how to make cheese in the Swiss Alps. In 1913, Jaggi left Switzerland in search of new opportunities in the United States. Like many other Swiss, he settled in Green County, Wisconsin, where the rolling hills dotted with grazing cows reminded him of home. Jaggi was one of the many European immigrants who helped establish Wisconsin's reputation for delicious cheese. The artisan cheese makers crafting award-winning cheeses today are continuing this rich tradition in America's Dairyland.
Author :Wisconsin Cheese Makers' Association Publisher :Legare Street Press ISBN 13 :9781021526076 Total Pages :0 pages Book Rating :4.5/5 (26 download)
Book Synopsis Annual Meeting Of The Wisconsin Cheese Makers' Association by : Wisconsin Cheese Makers' Association
Download or read book Annual Meeting Of The Wisconsin Cheese Makers' Association written by Wisconsin Cheese Makers' Association and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report from the annual meeting of the Wisconsin Cheese Makers' Association provides a comprehensive look at the state of the cheese industry in Wisconsin. From detailed reports on the latest trends and innovations to insights from industry leaders, this report offers an in-depth look at a vital sector of the state's economy. Whether you're a cheese maker, cheese lover, or simply interested in the dairy industry, the Annual Meeting of the Wisconsin Cheese Makers' Association is essential reading. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Home Cheese Making by : Ricki Carroll
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Book Synopsis Proceedings of the Wisconsin Cheese Makers' Association Annual Convention by : Wisconsin Cheese Makers' Association
Download or read book Proceedings of the Wisconsin Cheese Makers' Association Annual Convention written by Wisconsin Cheese Makers' Association and published by Palala Press. This book was released on 2016-05-06 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Global Cheesemaking Technology by : Photis Papademas
Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-09-26 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
