The first book of its kind from the cheesiest state in the nation.Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with cheese! From the well known cheddar, blue, and Swiss to little known artisanal cheeses, a breadth of flavors and varieties from our nation’s largest cheesemaking center are included in Wisconsin 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. Home cooks can make Wisconsin Buttermilk Blue Cheese and Asian Pear Salad, Caramelized Onion Frittata with Gorgonzola, Blue Crab Quiche, and much more. The Wisconsin Milk Marketing Board promotes Wisconsin cheese all year long, in national television ads and in restaurant events from coast to coast. Now, Wisconsin Cheese brings the best of Wisconsin’s cheese recipes and lore into kitchens in every state. *History of Wisconsin cheesemaking, plus chapters devoted to cheese types: cheddar, Swiss, blue, Italian, French and Hispanic cheeses, artisan cheeses, edam, asiago, and more.*Experienced authors are media savvy food writers who are experts on Wisconsin cheeses and will promote the book in TV interviews and newspaper features, in addition to the promotional events of the Wisconsin Milk Marketing Board.
Author Biography:
Cheese-loving husband-and-wife writing team Martin Hintz and Pam Percy have collectively authored numerous books and articles on travel, geography, and food. Pam has written two books on chickens—The Complete Chicken and The Field Guide to Chickens (both Voyageur Publishing). Martin, a past president of the Society of American Travel Writers, has authored five guidebooks, including Wisconsin: Off the Beaten Path, and more than a dozen cultural geographies which present food customs in other countries. Publisher of The Irish American Post and regular visitor to Ireland and Britain, he has also written about Wisconsin’s cheese industry for AAA Living and other publications.In addition to book projects, the two collaborate on writing “Boris and Doris on the Town.” In this chatty column for the Shepherd Express newspaper, they make the rounds of Milwaukee's hot clubs and renowned restaurants to see who is out and about and often discuss the latest in food preparation and stylization with innovative chefs at these locales.The couple is on the road a great deal. Among their jaunts, they've roamed Montreal's cheese markets, stayed on French farms and sampled homemade Chevre, visited Vermont's organic food marketplaces, and danced many a wild polka at the famous Cheesemakers' Ball in Monroe, Wisconsin. Of course, they have toured cheese plants, dairies and farms around their home state while preparing this work.A former theater manager and radio producer and always the accomplished cook, Pam, with Martin's help, has studiously tested every recipe in The Wisconsin Cheese Book. Many recipes did not pass this rigorous tasting, which included numerous samplings with discerning foodie friends. As a result, only the best cheese items survived their gastronomic scrutiny.Martin and Pam live on a five-acre “farmette” in a two-kitchen Victorian farmhouse on Milwaukee's North Side, where they raise chickens and the occasional pig just 20 minutes from downtown and the city's wonderful cultural life.
