Cheese: The Making of a Wisconsin Tradition

2. Auflage 2020
ISBN: 978-0-299-32924-2
Verlag: University of Wisconsin Press

Buch, Englisch, 277 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 544 g

Wisconsin has not always been the dairy state, but cheese is a notable part of its heritage. Capturing the voices of farmers, milk haulers, makers, and graders, Jerry Apps provides a rich view into the history of cheese in the state, beginning with its humble origins in farmhouse kitchens. As he explores the extraordinary diversity of cheese products, he peppers his lively narrative with obscure lore.

In this updated edition of a classic, Apps examines tumultuous changes in the business over the past twenty years, including the impacts of corporate megafarms and the rise of artisanal producers. Vivid historical photographs and striking portraits of modern family-operated factories reveal the delicate balance between art and science that goes into the process of turning ordinary milk into a wide variety of flavors, from the ubiquitous cheddar to sublime delicacies. Through these stories, we can come to better appreciate the remarkable farmers and producers that shaped cheesemaking into the thriving industry it is today.

Autoren/Hrsg.

Apps, Jerry

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft

Über Autor(innen)

Jerry Apps is the author of more than forty books on rural America and the Upper Midwest, including The Land Still Lives, Simple Things, and Breweries of Wisconsin. He has appeared in five documentaries produced by Wisconsin Public Television based on his books and is a professor emeritus at the University of Wisconsin-Madison.