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The Great Big Cheese Cookbook Hardcover – March 9, 2010


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Editorial Reviews

From Booklist

The Wisconsin Milk Marketing Board offers a massive cookbook dedicated to all manner of cheese recipes that cannot fail to convince even the most resolutely antidairy partisan that every kitchen must sport a refrigerator full of one of the world's oldest edibles. Cheeses from the Badger State's farms consist virtually of cows' milk alone. Goat and cheese varieties still languish in obscurity. These recipes testify to growing American taste for more assertively flavored cheeses such as blue and for less-common Italian varieties such as the liquid mascarpone. Inclusion of a number of Mexican-inspired dishes illustrates the mainstreaming of south-of-the-border cooking even in the upper Midwest. Although this book breaks no new ground and appeals to the most general audience of supermarket shoppers and cooks, it glimpses budding sophistication among both cheese producers and consumers. Color photographs throughout help sell the recipes' promised delights. --Mark Knoblauch

Review

The Gourmet Retailer.com, June 2010
“Every so often a cookbook comes out that is not only a good collection of recipes but is a boon for the industry as well… So it is with great enthusiasm that I trumpet the arrival of a new book that can take its rightful place on the shelf alongside those modern classics, “The Great Big Cheese Cookbook”, a great new resource for cooking with cheese from the folks at the Wisconsin Milk Marketing Board (WMMB)… What is perhaps most exciting about a cookbook such as this one is the business point of view. It lifts cheese off the snack tray and adds it to the kitchen pantry, where it becomes an integral part of the cooking process…. This one is a must-have for any cheese lover or cheesemonger.”

Sacramento Book Review, August 29, 2010
“These creations are sure to whet any cheese-lover’s appetite. Clifton Fadiman once said “Cheese is milk’s leap towards immortality” and this book is filled with delectable recipes that will immortalize anyone.” 

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Product Details

  • Hardcover: 480 pages
  • Publisher: Running Press (March 9, 2010)
  • Language: English
  • ISBN-10: 076243497X
  • ISBN-13: 978-0762434978
  • Product Dimensions: 1.5 x 7.5 x 9.8 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #436,882 in Books (See Top 100 in Books)

Customer Reviews

Looked like it had some good recipes in it.
JKemper
The Great Big Cheese Cookbook is a compendium of recipes from over 60 world-class chefs, featuring more than 300 classic and modern cheesy delights.
Midwest Book Review
It is a lovely book, heavy with a TON of delicious sounding recipes and enticing photos.
S. Thompson

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Midwest Book Review on April 12, 2010
Format: Hardcover
The Great Big Cheese Cookbook is a compendium of recipes from over 60 world-class chefs, featuring more than 300 classic and modern cheesy delights. From Asiago Cheese Puffs to Wisconsin Cheese Straws, Spiced Apple Grilled Havarti Sandwiches, Greek Shrimp with Feta and Tomatoes, Gorgonzola and Caramelized Onion Pizza, and more, these creations are sure to whet any cheese-lover's appetite. (Some of the recipes call expressly for Wisconsin cheeses - although cheese substitutions can be made). Step-by-step instructions and beautiful, full-color photography enhance The Great Big Cheese Cookbook. An absolute winner for the cookbook collections of anyone who enjoys the many distinctive tastes of cheese.
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6 of 7 people found the following review helpful By Scott VINE VOICE on May 24, 2010
Format: Hardcover
As a newly appointed Chef Ambassador to the Wisconsin Milk Marketing Board I've been working overtime incorporating a variety of Wisconsin cheeses into my menus. It's been great to have this collection at my fingertips to go through and see what has already been created utilizing the wonderful flavors and varieties of Wisconsin Cheese.

This inspired collection of recipes are every bit as good as their pictures and descriptions. I've made several recipes, most notably the Chocolate Moussecarpone Tarts which were well received at our last Catering function. The simply addition of rich creamy mascarpone cheese to melt chocolate gave a velvety richness to the tart as well as a beautiful presentation platform atop the chocolate tart shell. That's just one of over 300 classic and modern recipes presented within the cookbook from celebrated chefs across the country. Classics such as fondue, or Wisconsin Cheese Straws blend well with Steak and Gorgonzola Thyme Crust followed up with Wisconsin Cheddar Peach Shortcakes.

Cooking with cheese comes easy if you follow the opening pages of the cookbook. It walks you through choosing, handling, storing, freezing and cutting and trimming the cheese. You are also given a "Perfect Pairing" guide at the end to help with pairing cheese with suggested wines and beer. There is even a Cheese substitutions guide to assist if you are in a bind. If you don't have Brick then try Havarti or Muenster and if your Pasta dish is lacking in Parmesan then try grating on some Asiago.

Where cheese comes from truly matters, and unless you have quality milk you can't produce quality cheese. No matter how happy the cows are in California; the difference is that Wisconsin has Happy Cows AND Happy Customers.
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Format: Hardcover
This cookbook doesn't have quite as many pictures as I'd like, but it more than makes up for that with the variety and selection of recipes. It is well organized, features many different types of cheese, has recipes for every occasion, and is easy to read. I appreciated that some recipes, such as the salads, only had cheese in supporting roles instead of as the main ingredient.

There are a lot of creative combinations in here, but not a lot of expensive or hard-to-find specialty ingredients. Although the book focuses on Wisconsin cheeses, you can of course substitute any local cheese. One of the most helpful features of the book was the substitution notes. There is a chart in the beginning and then notes after each recipe on which types of cheeses can be effectively substituted for the kind called for in the recipe.
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By S. Thompson on January 3, 2012
Format: Hardcover Verified Purchase
This book was a christmas gift for my sister who LOVES cheese. It is a lovely book, heavy with a TON of delicious sounding recipes and enticing photos. When she opened it all gift giving stopped so that she could look at every recipe! The recipes are not really far-out(fancy)ones like you find in some cookbooks of this caliber. She bookmarked a number of them right then and there. I cant wait for an invite.
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Format: Hardcover
This is another Cheese cookbook that fell flat for me. It is all over the place with recipes from everywhere and seemingly has little or no direction for its audience/cooks. It left much to be desired. If you just want a random collection of recipes featuring cheese sure, this your book. If you're looking for a focused cheese cookbook, look elsewhere.
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Format: Hardcover Verified Purchase
I gave this book as a wedding shower gift. The gal is a very good cook so I wanted to get a cookbook that was a bit different. This one fit the bill. Liked the way the book's chapters were arranged so you could easily find recipes.
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Format: Hardcover Verified Purchase
I like pictures of what I'm trying to make, and although this cookbook has pictures, there are not enough for me! Otherwise great recipes.
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