Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin

Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin

Percy, Pam
Hintz, Martin

Paperback

DairyMidwest Cooking

Currently unavailable to order

ISBN10: 0762744898
ISBN13: 9780762744893
Publisher: Globe Pequot Press
Published: Feb 26 2008
Pages: 272
Weight: 1.22
Height: 0.64 Width: 8.02 Depth: 8.55
Language: English
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.

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