Wisconsin Cheese : A Cookbook and Guide to the Cheeses of Wisconsin

The first book of its kind from the cheesiest state in the nation. Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in commonthey're better with cheese! From the well known cheddar, blue, and Swiss to little known artisanal cheeses, a breadth of flavors and varieties from our nation's largest cheesemaking center are included inWisconsin 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. Home cooks can make Wisconsin Buttermilk Blue Cheese and Asian Pear Salad, Caramelized Onion Frittata with Gorgonzola, Blue Crab Quiche, and much more. The Wisconsin Milk Marketing Board promotes Wisconsin cheese all year long, in national television ads and in restaurant events from coast to coast. Now,Wisconsin Cheesebrings the best of Wisconsin's cheese recipes and lore into kitchens in every state. *History of Wisconsin cheesemaking, plus chapters devoted to cheese types: cheddar, Swiss, blue, Italian, French and Hispanic cheeses, artisan cheeses, edam, asiago, and more. *Experienced authors are media savvy food writers who are experts on Wisconsin cheeses and will promote the book in TV interviews and newspaper features, in addition to the promotional events of the Wisconsin Milk Marketing Board.

Cheese lovers Martin Hintz and Pam Percy have collectively authored numerous books and articles on travel, history, and food, including The Complete Chicken and Wisconsin Off the Beaten Path.