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Article: NEW BOOK FEATURES LOCAL CHEESE MAKERS.(WEEKEND)

Article from:
The Capital Times
Article date:
May 2, 2003
Copyright

Byline: Mary Bergin

About three dozen local cheese lovers and cheese makers recently sampled some of Wisconsin's award-winning artisanal products -- those crafted meticulously, in small batches -- as they previewed a new book about this growth industry.

"The New American Cheese" (Stewart, Tabori & Change, $37.50) was written by Laura Werlin, a former television news assignment manager, who was at L'Etoile restaurant to discuss her work.

"The whole cheese-making landscape has broadened" because of artisanal products and the influx of cheese eaters and makers in Southern states, she says.

Specialty and artisan cheeses are "a whole new ...

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