Connoisseur and food writer Jeanette Hurt embarks on a culinary tour throughout the entire state to find the most innovative and traditional artisans who lovingly and painstakingly cultivate numerous varieties of award-winning cow-, goat-, and sheep's-milk cheeses. Wisconsin makes more specialty cheese than any other state, and this guide lists the best of the best cheesemakers and their cheeses. Hurt describes in words and photos how cheese and other dairy products such as yogurt, ice cream, butter, and milk are made, and.
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