Kristine Hansen

I received a galley of this cookbook via NetGalley.

If the denizens of the internet know anything about me, it's that I love cats, sloths, baking goodies, and CHEESE.

Therefore, I read this new Wisconsin Cheese Cookbook in a constant state of giddy delight. This encyclopedic text breaks Wisconsin into regions and talks cheese on an intimate level with the families who run the creameries and who live, breathe, and bleed cheese. Not only does the cookbook come across as a work of love, but love for cheese production and place come across loud and clear, too. The recipes in the book are from families sharing their own personal favorites, and wow, do the recipes look and sound good. There's a wide variety of kitchen inspiration to be found here, from multiple ways to prepare and enjoy cheese curds (of course!) to biscuits and scones to main dishes like pizza to lush desserts like goat cheese brownies. You could do multiple cheese-based three-course meals out of this book. I think the one fault I found (and mind you, I was reading an early galley in ebook form, so this criticism may be obsolete in regards to the print version) is that I wanted more and larger pictures of the recipes. To me, that was more important than the photographs of cows (though they were nice, too).

I loved how the book emphasized terroir, that flavor of a food that can only be found in a particular place. Every page celebrated Wisconsin and the terroir of its cheese. Not only does the back of the book contain a nice index, it also has a series of appendixes that describe the awards won by each dairy (there are a LOT), annual cheese events throughout the state (I want to goooooo), and cheese retailers and creameries. Therefore, this book breaks down the full life cycle of Wisconsin cheese: how and why it achieves its unique flavors, who makes it, where to try it and buy it, and how to eat it.

I can easily see this cookbook as a nostalgic read for a cheese-lover from Wisconsin. For me, as a passionate cheese-eater who has never even been to the state, the book was a kind of torment. It truly made me want to go there and Eat All the Cheese, right from the source. The Wisconsin tourism board really should utilize this cookbook in that way. I'm off in Arizona and many of the cheeses mentioned aren't available to me (woe!) but I have had several in the past and even have a few big blocks of Sartori varieties in my fridge right now, thanks to my local Costco. Because of this cookbook, I now have more ideas of what to do with that cheese... though I gotta say, I'm pretty happy eating it straight and in salads as I have been, too.

I highly recommend this cookbook to all cheeseheads and passionate cheese lovers.… (más)

An excellent guide to Wisconsin cheeses, and cheese making! As a born and raised Cheesehead myself, it made me very homesick for my native land.
A delightful read, the book has broken the state down into regions, discussing the cheeses of each area. And what a variety of cheeses. Did you know that there are 600 cheese varieties, types, and styles of cheese made in Wisconsin? And 3 BILLION pounds produced annually! The author also discusses cow's milk cheese, goat's milk cheese, and sheep milk cheese.
Beautifully photographed, wonderful little human interest stories, and even recipes are included.
My heart was especially warmed to read about Carr Valley Cheese. My wife's family were dairy farmers, and sold their milk to Carr Valley. She tells me stories about how, as a child, she used to ride along with her Grandpa to deliver milk (in the big old stainless steel milk cans), and how she could get some fresh curds at the factory for her help.
This book will definitely be finding it's way into many of my relative's presents this next Christmas!… (más)