Cheese books seem to divide themselves into several categories: some are lushly photographed guidebooks to the cheeses of the world, others offer practical advice, and some emphasize recipes. Some do all of the above. What I'm getting at is that the cheese genre, such as it is, is rapidly filling up with a variety of books that appeal to a broad cross section of people interested in cheese. Wisconsin Cheese: A Cookbook and Guide is in part a comprehensive manual which covers the state that is the cheesemaking center of the US. Organized primarily by style of cheese from Cheddar to Swiss and beyond, the book discusses the style, then delves a bit into who makes the particular style in Wisconsin, and then tells what to do with it. As the title suggests, recipes are really what this book is all about, running the gamut from dips to cheese grits to pizza to more complex recipes like quiches and souffles and enchiladas, many developed by Wisconsin chefs like Tory Miller of L'Etoile in Madison and Adam Siegel of Bartolotta's Lake Park Bistro in Milwaukee.
The chatty, conversational tone of the book will appeal to those interested in learning more about Wisconsin cheese but who may be put off by more distant, academic-style tomes. The authors offer plenty of anecdotes about cheesemakers, animal care and suggestions for Green Bay Packer parties as well as advice on cooking, storing and eating cheese. Wisconsin Cheese: A Cookbook and Guide is chock full of information presented in a fun, accessible format - a tasty introduction to one of America's great cheesemaking regions.
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Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz and Pam Percy Globe Pequot Press 272 pages $16.95 paperback