Download or read book The Marketing of Wisconsin Cheese written by Henry Charles Taylor and published by . This book was released on 1913 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Marketing of Wisconsin Cheese written by Andrew Robeson Whitson and published by . This book was released on 1910 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marketing of Wisconsin cheese in the Chicago market written by Ira D. Anderson and published by . This book was released on 1930 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wisconsin Cheese written by Martin Hintz and published by Rowman & Littlefield. This book was released on 2008-02-26 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with 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.

Download or read book Marketing wisconsin written by and published by . This book was released on 1917 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wisconsin Cheese Producers Federation written by and published by . This book was released on 1923 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Master Cheesemakers of Wisconsin written by James Norton and published by Univ of Wisconsin Press. This book was released on 2009-11-24 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. 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. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards

Download or read book Marketing of wiscons written by and published by . This book was released on 1913 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dairy Marketing Problems in Wisconsin Report written by Wisconsin. Governor's Dairy Marketing Committee and published by . This book was released on 1960 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The History and Accomplishments of the Wisconsin Cheese Producers Federation written by William Kirsch and published by . This book was released on 1925 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marketing by coopera written by and published by . This book was released on 1923 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Guide to Real Wisconsin Cheese written by and published by . This book was released on 198? with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marketing by Federations written by Theodore Macklin and published by . This book was released on 1920 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marketing by federat written by and published by . This book was released on 1920 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marketing Costs and Margins for Selected Lots of Wisconsin Cheddar Cheese written by Hugh L. Cook and published by . This book was released on 1959 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marketing Wisconsin Foreign Cheese by Federation written by Henry Harrison Bakken and published by . This book was released on 1926 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proceedings of the Wisconsin Cheese Makers Association Annual Convention written by Wisconsin Cheese Makers' Association and published by . This book was released on 1915 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: