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The Marketing Of Wisconsin Cheese

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The Marketing Of Wisconsin Cheese

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Author : Andrew Robeson Whitson
language : en
Publisher:
Release Date : 1910

The Marketing Of Wisconsin Cheese written by Andrew Robeson Whitson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1910 with Agriculture categories.

The Marketing Of Wisconsin Cheese

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Author : Henry Charles Taylor
language : en
Publisher: Palala Press
Release Date : 2015-12-07

The Marketing Of Wisconsin Cheese written by Henry Charles Taylor and has been published by Palala Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-07 with categories.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Marketing Of Wisconsin Cheese

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Author : Henry Charles Taylor
language : en
Publisher:
Release Date : 1913

The Marketing Of Wisconsin Cheese written by Henry Charles Taylor and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1913 with Agriculture categories.

Wisconsin Cheese

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Author : Martin Hintz
language : en
Publisher: Rowman & Littlefield
Release Date : 2008-02-26

Wisconsin Cheese written by Martin Hintz and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-26 with Cooking categories.

Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with 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.

The Master Cheesemakers Of Wisconsin

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Author : James Norton
language : en
Publisher: Univ of Wisconsin Press
Release Date : 2009-11-24

The Master Cheesemakers Of Wisconsin written by James Norton and has been published by Univ of Wisconsin Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-24 with Cooking categories.

This book—beautifully photographed and engagingly written—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. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards