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In addition to conducting the more than Wfty interviews on which this book is primarily based, the authors consulted numerous periodicals and the following publications: Apps, Jerry. Cheese: The Making of a Wisconsin Tradition. Amherst, WI: Amherst Press, 1998. Federal Writers’ Project. The WPA Guide to Wisconsin. New York: Duell, Sloane, and Pearce, 1941. Freeman, Sarah. The Real Cheese Companion. London: Time Warner, 1998. Hintz, Martin, and Pam Percy. Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin. Guilford, CT: ThreeForks, 2008. Hoard’s Dairyman: The National Dairy Farm Magazine. Online at http://hoards.com/history/chronology.html. Jenkins, Steven. Cheese Primer. New York: Workman Publishing, 1996. Lampard, Eric E. The Rise of the Dairy Industry in Wisconsin: A Study in Agricultural Change, 1820–1920. Madison: State Historical Society of Wisconsin, 1963. Marquis, Vivienne, and Patricia Haskell. The Cheese Book. New York: Simon & Schuster, 1965. McCalman, Max, and David Gibbons. Cheese: A Connoisseur’s Guide to the World’s Best. New York: Clarkson Potter, 2005. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. Selitzer, Ralph. The Dairy Industry in America. New York: Magazines for Industry, 1976. Wisconsin Cartographers’ Guild. Wisconsin’s Past and Present: A Historical Atlas. Madison: University of Wisconsin Press, 1998. 187 sources !@ ...

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