Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz, Pam Percy

From Barnes & Noble

In 2007, "America's Dairyland" produced over 2 billion pounds of the cheese, and there is no slackening in sight. Martin Hintz and Pam Percy's Wisconsin Cheese celebrates the state's achievements with cheese history and lore; information on cheese making in all its varieties; trivia; and more than 100 cheese-friendly recipes. As tangy as a fine blue cheese.

From the Publisher

Wisconsin, with its verdant hills and limestone-filtered waters, was made for making cheese. For more than 160 years, cheese-makers and dairy farmers have been working together to create unparalleled Cheddar, mozzarella, artisan, and other delicious cheeses—more than 600 varieties, types, and styles in all.

Wisconsin wins more national and international cheese awards than any other state or country, and you can be sure that its residents have invented just as many ways of enjoying that cheese. With more than 100 recipes—from farmhouse favorites to sophisticated cuisine from top chefs—and packed with cheese trivia, profiles of cheesemakers, and cheese tips, Wisconsin Cheese is the ultimate cheese lover’s resource and a fitting homage to Wisconsin’s rich cheesemaking history.
 

Celebrate Wisconsin Cheese with Recipes Such As:

Blueberry Ricotta Coffee Cake
Wisconsin Three-Cheese Soup with Parmesan Croutons
Wisconsin Buttermilk Blue and Asian Pear Salad 
Santa’s Wisconsin Cheese Delight
Asiago Cheese Puffs 
Wisconsin Cheddar Scones with Smoked Turkey
Hook’s Blue Cheese Cake
Cherry Cheddar Crusted Pork Tenderloin
Wisconsin Gruyère Fondue 
Fontiago Polenta with Tomato Basil Concassée
Goat Cheese Fudge
Milk Chocolate Cheesecake

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