“Jeanette Hurt has written the book we have been waiting for: a guide to Wisconsin’s exciting new artisanal cheeses along with some old favorites. She guides you directly to the producer or tells you where you can purchase the fabulous cheeses from around the state. Her precise and informative definitions used in cheesemaking, along with her simply delicious recipes, make this book a must for any cheeselover’s collection. This will be your official guide to Wisconsin cheese and cheesemaking and quite possibly your favorite cookbook.” 

-- Jill Prescott, Jill Prescott's Ecole de Cuisine

"The action in American specialty cheeses has shifted to the farms and factories of Wisconsin. From the Cheeseheads up in Green Bay to the old timers of Green County, the Dairy State provides the leadership cheesemongers like me are looking for. Jeannette Hurt’s The Cheeses of Wisconsin presents an informative and helpful overview of this welcome development. I shall pore over this reference work frequently. "

 -- Rob Kaufelt, Proprietor, Murray’s Cheese, NYC

 

"Ever been bewildered by all the options at a cheese counter even though you love the stuff?  With this delightful primer, you'll learn your chevre from your camembert, your cheshire from your cheddar."

--Kathleen Flinn, The Sharper Your Knife, the Less You Cry

 

"Jeanette Hurt brings you the exquisite discoveries she unearthed on her culinary tour of Wisconsin and its cheeses. In addition to introducing both innovative and traditional cheese artisans who cultivate award-winning cow, goat and sheep cheeses, Hurt includes recipes, a map locating cheesemakers and other resources, and even travel advice. She discusses her adventures in the Cheese State in her interview on Wisconsin Public Radio found here."

-- Countyman Press Blog

 

 

 

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