You would have to look hard to find someone who does not love cheese. We all have our favorite cheese and our favorite cheese recipe...mac and cheese anyone...but as a home cook I'm always looking for a new recipe to brighten up my family's mealtime. Not only does this book give you recipes, it gives you the history behind the cheese varieties.
Wisconsin is synonymous with cheese. I cannot imagine anyone writing a book on cheese set any where else.
A great cookbook for any cook looking to increase their skills and cook some quality meals for their family.

I grew up in Wisconsin, and although we ate cheese often, the many varieties that are pictured here took my breath away!
You will learn that 96% of all cheese produced in Wisconsin is grown on family farms, and that each cheese is influenced by the soil and the family’s herd of cows.
There are many recipes for macaroni and cheese and cheese curds, each one more delectable than the next!
Many of the dairies have tours and restaurants, so that you could eat your way across Wisconsin!
Some dairies even use sheep and goats to produce their cheeses, there are recipes for Pappardelle and Truffled Goat Cheese Fondue, Layered Chèvre Torte, and even Goat Cheese Brownies!
You will enjoy your culinary tour of Wisconsin!

#WisconsinCheeseCookbook #NetGalley

This is a delightful glance into Wisconsin and its farms, their procedures, products, customs and life. It made me want to go through Wisconsin state and travel to all their farms to sample and purchase more cheese and other things made there. I love the history shared and valued in this book.

I received an advance reader copy in exchange for a fair review. Thank you to Netgalley and Rowman&Littlefield.

I received an advanced copy from Netgalley in exchange for an honest review.

Kristine Hansen has created a noteworthy new cookbook centered around all things cheese from the capital of America's cheese industry, Wisconsin. She has divided book into regions through out the state and then focuses on a handful of creameries in each area. She gives a great introduction to the people and history of each cheese maker and then follows up with a handful of recipes utilizing that maker's cheese. The recipes are enticing and easy to follow and are paired with a photograph for each dish. The recipes range from the more traditional: cheeseboards and mac-n-cheese to the more unique items like chimichurri sauces and desserts using blue cheese.

This is a great cookbook addition for all cheese lovers.

Since I live in Wisconsin this looked like a perfect book to check out. I loved reading about familiar places/events that I have been to. Great pictures and recipes with the local cheeses in them. I look forward to having a hard copy when released!

Being a huge cheese-lover, this book caught my eye. It's filled with stories about cheesemakers and restaurants across the state of Wisconsin. Many of the recipes were appealing to me. The book has a classy design and is well organized. I have just two complaints: 1) When I buy a cookbook, I want to see photos of the finished recipes. This one has a few of those, but only for a few recipes. And some photos of foods are not even close to a recipe and it's hard to tell if there's a match. Instead, there are lots of photos of cheeses (which is OK but should be on the page with the story about the cheesemaker, not the recipe page) or cows/goats. 2) The number of photos of Holstein cows greatly outnumbers the photos of Jerseys. Everybody knows that Jerseys have higher butterfat content in their milk and thus make better cheese. And they're cuter than Holsteins. [I must disclose my bias, having grown up on a Jersey dairy farm.]