Informationen zum Autor James Norton is a weekly columnist for Chow magazine and editor of Heavytable.com, a food magazine for the Upper Midwest. He is also author of Saving General Washington . Becca Dilley has photographed food for numerous publications and works as an independent photojournalist. Klappentext Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings. Zusammenfassung 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. This book offers profiles of 43 Master Cheesemakers of Wisconsin! as well as a glossary of cheesemaking terms! suggestions of operations that welcome visitors for tours! and tasting notes.

Autorentext

James Norton is a weekly columnist for Chow magazine and editor of Heavytable.com, a food magazine for the Upper Midwest. He is also author of Saving General Washington. Becca Dilley has photographed food for numerous publications and works as an independent photojournalist.

Klappentext

Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings.

Zusammenfassung
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. This book offers profiles of 43 Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, and tasting notes.