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Article: Wisconsin Cheese.(Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin)(Brief article)(Book review)
- Article from:
- Internet Bookwatch
- Article date:
- April 1, 2008
CopyrightCOPYRIGHT 2008 Midwest Book Review. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Wisconsin Cheese
Martin Hintz & Pam Percy
The Globe Pequot Press
PO Box 480, Guilford, CT 06437
9780762744893, $16.95 www.globepequot.com 1-800-243-0495
Long known as America's 'Dairy State', Wisconsin has a long and distinguished history of cheese making that includes such standards as cheddar, blue, and Swiss, as well as specialty cheeses. The collaborative work of dedicated Wisconsin cheese enthusiasts Martin Hintz and Pam Percy (who reside on five acres in suburban Milwaukee where they raise two Saanen dairy goats, raise vegetables, chicken and quality, in addition to writing books and articles on travel, history, and ...