| #442955 in Books | 2009-11-24 | Original language:English | PDF # 1 | 9.00 x.50 x9.50l,1.54 | File Name: 0299234347 | 204 pages
||0 of 0 people found the following review helpful.| Very informative. It arrived exactly as described and in ...|By evarskid|Very informative. It arrived exactly as described and in a timely manner.|0 of 0 people found the following review helpful.| Great Book for gift|By Laura H.|Great pictures - giving it to my father, a retired cheese maker from Lafayette county, as a Chris||"At five in the morning, most Americans are asleep. They are snoozing soundly, tucked into a layer cake of warm sheets and blankets in a climate-controlled bedroom. Work - probably at an office - is still safely three to four hours in the future. "At five in
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, arti... [PDF.mh84] The Master Cheesemakers of Wisconsin Rating: 3.56 (661 Votes)
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You can specify the type of files you want, for your device.The Master Cheesemakers of Wisconsin | James Norton, Becca Dilley. A good, fresh read, highly recommended.
