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The Master Cheesemakers of Wisconsin Paperback – November 24, 2009
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"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 the morning on any given weekday, Bruce Workman is, quite possibly, wrestling a milk line six inches in diameter, kinking the hose precisely in order to facilitate the flow of liquid within. Seconds later, he's clambering up to the top of the bulk truck, firing a hose into the truck's interior to flush out the last, valuable bits of milk solids still clinging to the tank. And then, with little warning, he has practically jogged back into the humidity of the Edelweiss Creamery to check on a European-made copper vat containing what will soon be some of Green County's finest swiss cheese." - excerpt from The Master Cheesemakers of Wisconsin"
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The Master Cheesemakers is both fun and serious *and* beautifully done... a real treat for anyone interested in food, Americana, or Wisconsin. They treat their subject matter with love and respect, and the resulting book is delightful. The writing is crisp and engaging and the photographs are evocative, but it's always in the service of the people and place. Both have considerable talent, and they don't allow it to get in the way. In a word... tasteful. The production quality is really high, too, something I was pleasantly surprised with. It's beautifully produced, and you can proudly give it as a gift without hesitation.
I'm most surprised by its value as a piece of Americana. It's really a gorgeous documenting of people and place. If you're uncertain if this is for you, see their blog. [...]