Extra Cheese, Please!: Mozzarella's Journey from Cow to Pizza [School & Library Binding]

Cris Peterson (Author), Alvis Upitis (Photographer)

Book Description

Describes how cheese is made, from a sample's beginnings on a Wisconsin dairy farm until a cheese factory ships the final product across America.

Editorial Reviews

From School Library Journal

Grade 2-3-Set at the author's beautiful Wisconsin dairy farm, this explanation of how mozzarella cheese is made begins with the birth of Annabelle's calf and ends with a pizza recipe. Nicely balanced pages contain brief blocks of clearly written text and many full-color photographs that take readers into the barn, onto the tank truck, and through the elaborate process of making cheese at the factory. Peterson includes ways of understanding amounts of things, e.g., Annabelle eats "seven tons of feed in a year, enough to fill your bedroom to the ceiling twice." At the same time, she occasionally lapses into a condescending tone in an effort to connect with children. The book as a whole, however, is attractive and informative.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1994 Reed Business Information, Inc.

From Booklist

Ages 4-7. Appealing color photographs and clear, simple text highlight this introduction to dairying and cheese making. Using her own farm as an example, Peterson describes the care and feeding of dairy cattle, the milking process, and the steps involved in producing mozzarella cheese. Information is geared to the intended audience; the fact that one cow annually produces "40,000 glasses of milk, enough to make cheese for 1,800 pizzas" will surely impress young listeners. Upitis' informative photos correlate well with the text and feature children prominently. Appended with a bibliography, glossary, and recipe for cheese pizza, this makes a good complement to Gail Gibbons' The Milk Makers (1985) and an appealing addition to primary farm and nutrition units. Kay Weisman

Product Details

• School & Library Binding: 32 pages
• Publisher: Boyds Mills Pr; 1st edition (March 1994)
• Language: English
• ISBN-10: 1563971771
• ISBN-13: 978-1563971778
• Product Dimensions: 10.1 x 9.1 x 0.4 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,830,704 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Delicious enough to eat, April 13, 2009

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D. Sherman - See all my reviews
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This review is from: Extra Cheese, Please!: Mozzarella's Journey from Cow to Pizza (Paperback)

The pictures and text are clear and exciting. My Pre-K class loved learning how milk turned into the cheese that you find on a pizza. For snack...we made pizza! Nothing better than eating a good book!