Want to learn more about cheese? We recommend these excellent books for everything you want to know about this natural wonder – including cheese basics, easy pairing ideas, artisan cheeses and, of course, recipes you'll enjoy making and savoring until the very last cheesy bite.
The Great Big Cheese Cookbook
Geoffrey Stone | Editor
The Great Big Cheese Cookbook, WMMB's newest cookbook offering, contains 480 pages of Wisconsin cheese recipes, how to select/store cheese, pairing ideas for cheese with wine and beer, and more.
The Master Cheesemakers of Wisconsin
James Norton and Becca Dilley
Lavishly illustrated with more than 100 original photographs, The Master Cheesemakers of Wisconsin introduces the hardworking, resourceful men and women who represent an artisanal craft that has been a Wisconsin tradition since the 1850s. These elite cheesemakers have perfected their art to produce some of the finest cheeses in the world. Wisconsin has long been known for its national and international award-winning cheeses. Today, the dairy state produces more than 600 varieties of cheese, from versatile cheddar and swiss to such specialties as crescenza-stracchino and Finnish juustoleipa. Sure to please cheese enthusiasts and casual snackers alike, this useful and enlightening volume is a tribute to the Master Cheesemakers of Wisconsin and their superb cheeses.
A Cookbook and Guide to the Cheeses of Wisconsin
Martin Hintz and Pam Percy
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.
The Best of American Beer and Food:
Pairing & Cooking with Craft Beer
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today's wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today's ales and lagers as flavor components.
Atlas of American Artisan Cheese
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine library-guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods-it will be the source of many a fabulous food adventure.
Laura Werlin's Cheese Essentials:
An Insiders Guide to Buying and Serving Cheese
Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. Laura Werlin's Cheese Essentials—a comprehensive introduction in a convenient guidebook format—is the extremely useful result.