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The Master Cheesemakers of Wisconsin by James Norton: New
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eBay-Artikelnr.:285027574815
Artikelmerkmale
- Artikelzustand
- Publication Date
- 2009-11-24
- Pages
- 204
- ISBN
- 9780299234348
Über dieses Produkt
Product Identifiers
Publisher
University of Wisconsin Press
ISBN-10
0299234347
ISBN-13
9780299234348
eBay Product ID (ePID)
72556085
Product Key Features
Book Title
Master Cheesemakers of Wisconsin
Number of Pages
232 Pages
Language
English
Publication Year
2009
Topic
Agriculture / Animal Husbandry, Industries / Agribusiness, Specific Ingredients / Dairy, Regional & Ethnic / American / Middle Western States
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Business & Economics
Format
Trade Paperback
Dimensions
Item Height
0.5 in
Item Weight
25.2 Oz
Item Length
9 in
Item Width
9.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-009422
Reviews
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."" - excerpt from The Master Cheesemakers of Wisconsin
TitleLeading
The
Dewey Edition
22
Dewey Decimal
637/.309775
Table Of Content
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
Synopsis
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., 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
LC Classification Number
SF274.U6.N67 2009
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AlibrisBooks
98,6% positive Bewertungen•1.9 Mio. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (511'519)
- 7***m (60)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent experience, thank you!
- i***s (3048)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent condition. Reasonable amount of shipping time. Better condition than described.
- l***7 (1481)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat to do business with. Fast shipping