BEERīeer Lover’s Wisconsin by Kathy Flanigan ($20) This book explores Wisconsin’s cheese in terms of the tourist draw and homegrown character. Though the words seem contradictory, Wisconsin cheese finds a way to be both. Wisconsin Cheese Cookbook by Kristine Hansen ($25) What makes Wisconsin cheese so darn good? That’s the question that Martin Hintz and Pam Percy seek to answer in their book about well-known cheddar, blue, and Swiss cheese to the lesser-known artisanal cheeses in Wisconsin. Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz and Pam Percy ($17) Wisconsin is the dairyland of the nation, and so food writer and connoisseur Jeanette Hurt explores the most innovative and traditional artisans who embrace our statewide pride: cheese. The Cheeses of Wisconsin by Jeanette Hurt ($20)
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