The master cheesemakers of Wisconsin

The Master Cheesemakers of Wisconsin

Volumn , Issue , 2009, Pages 1-192

  Norton, James ^a   Dilley, Becca ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900159531     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (12)

1. Apps, Jerry. Cheese: The Making of a Wisconsin Tradition. Amherst, WI: Amherst Press, 1998.
2. Federal Writers' Project. The WPA Guide to Wisconsin. New York: Duell, Sloane, and Pearce, 1941.
3. Freeman, Sarah. The Real Cheese Companion. London: Time Warner, 1998.
4. Hintz, Martin, and Pam Percy. Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin. Guilford, CT: ThreeForks, 2008.
5. Hoard's Dairyman: The National Dairy Farm Magazine. Online at http://hoards.com/history/chronology.html.
6. Jenkins, Steven. Cheese Primer. New York: Workman Publishing, 1996.
7. Lampard, Eric E. The Rise of the Dairy Industry in Wisconsin: A Study in Agricultural Change, 1820-1920. Madison: State Historical Society of Wisconsin, 1963.
8. Marquis, Vivienne, and Patricia Haskell. The Cheese Book. New York: Simon & Schuster, 1965.
9. McCalman, Max, and David Gibbons. Cheese: A Connoisseur's Guide to the World's Best. New York: Clarkson Potter, 2005.
10. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
11. Selitzer, Ralph. The Dairy Industry in America. New York: Magazines for Industry, 1976.
12. Wisconsin Cartographers' Guild. Wisconsin's Past and Present: A Historical Atlas. Madison: University of Wisconsin Press, 1998.