In this Book

The Master Cheesemakers of Wisconsin
summary
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

 

Table of Contents

  1. Cover
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  1. Frontmatter
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  1. Contents
  2. pp. vii-viii
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  1. Preface
  2. p. ix
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  1. Acknowledgments
  2. p. xi
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  1. Introduction
  2. pp. 3-13
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  1. The Masters of Green County
  2. pp. 15-19
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  1. Bruce Workman
  2. pp. 20-24
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  1. The Buholzer Brothers:
  2. pp. 25-29
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  1. Jeff Wideman and Paul Reigle
  2. pp. 30-35
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  1. Jim Meives
  2. pp. 36-38
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  1. Steve Stettler
  2. pp. 39-41
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  1. Myron Olson and Jamie Fahrney
  2. pp. 42-47
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  1. The Masters of Southwestern Wisconsin
  2. pp. 49-53
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  1. Tom Torkelson
  2. pp. 54-60
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  1. Sid Cook
  2. pp. 61-64
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  1. Robert Wills
  2. pp. 65-68
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  1. Doug Peterson
  2. pp. 69-71
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  1. Jake Niffenegger
  2. pp. 72-74
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  1. Thomas Jenny
  2. pp. 75-77
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  1. Richard Glick
  2. pp. 78-80
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  1. Gary Grossen
  2. pp. 81-84
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  1. The Masters of Southeastern Wisconsin
  2. pp. 85-88
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  1. Joe Widmer
  2. pp. 89-94
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  1. Kurt Heitmann and Ken DeMaa
  2. pp. 95-99
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  1. Jeff Mattes
  2. pp. 100-102
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  1. Ken Nett
  2. pp. 103-105
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  1. Kerry Henning
  2. pp. 106-110
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  1. The Masters of Northeastern Wisconsin
  2. pp. 111-114
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  1. Gianni Toffolon
  2. pp. 115-119
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  1. Duane Petersen
  2. pp. 120-122
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  1. Larry Steckbauer
  2. pp. 123-125
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  1. Jim Demeter and Daniel Stearns
  2. pp. 126-130
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  1. Gregg Palubicki
  2. pp. 131-133
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  1. Terry Lensmire
  2. pp. 134-136
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  1. Carie Wagner and Tom Blauert
  2. pp. 137-141
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  1. Roger Krohn
  2. pp. 142-144
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  1. David Metzig
  2. pp. 145-148
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  1. The Masters of Northwestern Wisconsin
  2. pp. 149-152
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  1. Scott Erickson
  2. pp. 153-156
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  1. Richard Wold
  2. pp. 157-159
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  1. Randy LaGrander
  2. pp. 160-163
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  1. Bruce Willis and Steven Tollers
  2. pp. 164-168
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  1. John Moran
  2. pp. 169-171
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  1. Vern Kind
  2. pp. 172-174
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  1. David Lindgren
  2. pp. 175-178
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  1. Other Masters
  2. pp. 179-182
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  1. Glossary of Cheesemaking Terms
  2. pp. 183-184
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  1. Wisconsin Cheese on the Web
  2. p. 185
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  1. Sources
  2. p. 187
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  1. Index
  2. pp. 189-192
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