The Master Cheesemakers of Wisconsin

AA WWiissccoonnssiinn CChheeeessee HHiissttoorryy TTiimmeelliinnee 1858 Wisconsin's Wrst commercial cheese factory ... secured by Norm Olson 1994 First class of candidates in Wisconsin Master Cheesemaker Program 1997 National Cheese ...

Author: James Norton

Publisher: Univ of Wisconsin Press

ISBN: 9780299234331

Category: Cooking

Page: 204

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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

A Wee Bit of Wisconsin

to meet each master in person, touring cheese plants across the state. And, of course, they ate cheese. Wisconsin also has more skilled and licensed cheesemakers than any other state, and Norton and Dilley were able to interview and ...

Author: Brian D'Ambrosio

Publisher: Lulu.com

ISBN: 9780557373758

Category:

Page: 199

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Wisconsin Agriculture

Jointly sponsored by the University of Wisconsin Center for Dairy Research, the UW–Extension, and the Wisconsin Milk Marketing Board, the Wisconsin Master Cheesemaker program was established in 1993 as an advanced educational program ...

Author: Jerry Apps

Publisher: Wisconsin Historical Society

ISBN: 9780870207259

Category: Social Science

Page: 321

View: 314

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"I'm embarrassed to say I thought I knew anything substantial about Wisconsin agriculture or its history before I read this book. 'Wisconsin Agriculture' should be required reading in history classes from high school to the collegiate level. It makes me thankful that Jerry Apps has such a sense of commitment to Wisconsin's agricultural heritage--and to getting the story right." --Pam Jahnke, Farm Director, Wisconsin Farm Report Radio Wisconsin has been a farming state from its very beginnings. And though it's long been known as "the Dairy State," it produces much more than cows, milk, and cheese. In fact, Wisconsin is one of the most diverse agricultural states in the nation. The story of farming in Wisconsin is rich and diverse as well, and the threads of that story are related and intertwined. In this long-awaited volume, celebrated rural historian Jerry Apps examines everything from the fundamental influences of landscape and weather to complex matters of ethnic and pioneer settlement patterns, changing technology, agricultural research and education, and government regulations and policies. Along with expected topics, such as the cranberry industry and artisan cheesemaking, "Wisconsin Agriculture" delves into beef cattle and dairy goats, fur farming and Christmas trees, maple syrup and honey, and other specialty crops, including ginseng, hemp, cherries, sugar beets, mint, sphagnum moss, flax, and hops. Apps also explores new and rediscovered farming endeavors, from aquaculture to urban farming to beekeeping, and discusses recent political developments, such as the 2014 Farm Bill and its ramifications. And he looks to the future of farming, contemplating questions of ethical growing practices, food safety, sustainability, and the potential effects of climate change. Featuring first-person accounts from the settlement era to today, along with more than 200 captivating photographs, "Wisconsin Agriculture" breathes life into the facts and figures of 150 years of farming history and provides compelling insights into the state's agricultural past, present, and future.

Wisconsin Statutes 1947

Wisconsin Eugene Edward Brossard. ( b ) " Master cheesemaker ” means a person who has charge and supervision of the manufacture of Limburger cheese in a cheese factory . ( c ) “ Cheesemaker apprentice ” means a person who is learning ...

Author: Wisconsin

Publisher: Legislative Reference Bureau

ISBN: STANFORD:36105064279032

Category: Law

Page:

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Wisconsin Statutes 1941

( b ) “ Master cheesemaker " means a person who has charge and supervision of the manufacture of Limburger cheese in a cheese factory . ( c ) " Cheesemaker apprentice ” means a person who is learning the making and handling of Limburger ...

Author: Wisconsin

Publisher: Legislative Reference Bureau

ISBN: STANFORD:36105064280808

Category: Law

Page: 3435

View: 378

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The Oxford Companion to Cheese

Veteran cheesemakers making one type of cheese for at least ten years may apply to become a Master Cheesemaker, a program administered by the Wisconsin Centerfor Dairy Research at the University of Wisconsin-Madison. Masters-in-training ...

Author:

Publisher: Oxford University Press

ISBN: 9780199330898

Category: Cooking

Page: 849

View: 344

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Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Wisconsin Cheese

Cook was a cheesemaking prodigy who grew up working in his family's plant and began making cheese at the age of ten. At sixteen he earned his Wisconsin cheesemaker's license. Today he is one of Wisconsin's prestigious Master ...

Author: Martin Hintz

Publisher: Rowman & Littlefield

ISBN: 9780762751969

Category: Cooking

Page: 272

View: 976

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Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with 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.

The Life of Cheese

2011. raw Milk Cheesemakers Fret over Possible new rules. ... The Big Cheese: California Wants to Steal our identity as the top Cheesemaker: Why our State Won't Be Beat. ... The Master Cheesemakers of Wisconsin.

Author: Heather Paxson

Publisher: Univ of California Press

ISBN: 9780520270183

Category: Social Science

Page: 321

View: 891

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The politics of food, land, and labor are examined through this anthropological study of American artisanal cheesemaking.

Wisconsin Cheese Cookbook

4692 Rainbow Ridge Ct. Egg Harbor (920)868-4320 wisconsincheesemasters.com Cute and charming as they are, ... the name is that all the cheeses sold are produced by the country's fifty-two Master Cheesemakers—all live in Wisconsin.

Author: Kristine Hansen

Publisher: Rowman & Littlefield

ISBN: 9781493037926

Category: Cooking

Page: 224

View: 235

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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.

Wisconsin Cheese

3 - a - c6 6998468 Stee , stk HD 9280 063 گلا ROBERT BIDDLE 2005 Before entering the Wisconsin Master Cheesemaker® program , Robert already had 20 years of cheesemaking experience under his belt . He had received world recognition and ...

Author:

Publisher:

ISBN: WISC:89090933086

Category: Cheesemakers

Page: 16

View: 473

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