Wisconsin Cheese Cookbook. This post may contain affiliate links
Living in the midwest, I was excited to see the Wisconsin Cheese Cookbook by Kristine Hansen. It features recipes from the state’s best creameries. What better source for the best cheese recipes than from the people that make Wisconsin’s wonderful cheeses. The book is divided into the 4 parts of the state; southeast, northeast, southwest and northwest.
Wisconsin is the only state that requires cheesemakers to have a license. It is also the only state with a Master Cheesemakers program offered through the University of Wisconsin – Madison, Center for Dairy research. So you know the cheese that you get from Wisconsin is going to be something special.
It is also important to note that 96% of Wisconsin’s dairy farms are family owned, and almost all of the creameries are also family owned. In addition to cow milk, the cheeses discussed in this cookbook also include sheep and goat varieties.
One of the wonderful things about this cookbook is the amount of background you get on the featured creameries. Take for example, Hollands Family Cheese located in Thorpe (Northwest WI) and specializing in Gouda cheese. I had the pleasure of visiting Penterman’s farm and tasting their food in the cafe, shopping in their store and best of all taking a tour. This book tells the story of how Marieke started on her path to award winning cheesemaking. By learning about each of the creameries you have a real tie to the recipes that follow.
There are so many unique cheese recipes in this cookbook. For example, in the Hollands Family Cheese section, you can choose from Foenegreek Gouda Grilled French Toast or Ultimate Marieke Gouda Smoked Nachos. Some of the recipes are things that you can make at home with cheeses that are available in your area such as French Onion Soup or Lemon Mascarpone Tarts. Other recipes really call for the featured creameries cheeses such as Roth House Fondue that uses Grand Cru cheese and Grand Cru Reserve Cheese. The cover tagline is definitely correct as the options in this book feature everything from “Creamy, Cheesy, Sweet, and Savory Recipes”.
So whether you are picking up Wisconsin Cheese Cookbook as an addition to your collection, or if you are purchasing it as a souviner from your trip to Wisconsin, this cookbook has a lot to offer. Now I’m going to make a batch of those Ultimate Marieke Gouda Smoked Nachos featuring fresh pineapple! Yum!
Disclosure: Thank you to Rowman & Littlefield for providing me with a complimentary copy of this e-book for review purposes. No other compensation was received, and all opinions are my own.