The Master Cheesemakers of Wisconsin
By Jim Norton & Becca Dilley
Reasons why you should get this book:
1) Jim Norton & Becca Dilley (founder, editor and photographer, respectively, of The Heavy Table) are, like, two of the only people I trust when it comes to putting things in my mouth.
2) If there’s one thing that Wisconsinites know, it’s how to make cheese. And, as I can tell you from experience, also eat it. And also how to drink beer.
3) These Master Cheesemakers are no joke: “Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.”
Available for pre-order on Amazon now. (With a tasty $8 off!) Official website and blog here. This is going to be my go-to Christmas present for all the Wisconsin-living/ cheese-loving folks I know.
Which is just about everybody.