The Master Cheesemakers Of Wisconsin and the people who write about them
More Belly Up
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- Get out to Bookless to party in the stacks of the Central Library Jan. 28
- The Isthmus Beer & Cheese Fest is exactly as awesome as it sounds
- The Petite Chefs program might finally get your kids to help with the cooking
The fact that there are master cheesemakers who dedicate, at minimum, 13 years of their lives to achieve the “master” designation should surprise no one. That there are 44 in Wisconsin alone should surprise people even less. However, it gets a tad strange when not one, but two people choose to drive 7,600 miles over the course of one Wisconsin winter to visit 43 of these curd kings. And then write a book about them. James Norton and Becca Dilly did, and on Nov. 19 at 5:30 p.m. at the Memorial Union, they'll be discussing their aptly titled The Master Cheesemakers Of Wisconsin. And because it would be truly crazy to have a cheese book reading without cheese samples, there will be definitely be cheese. Sid Cook of Carr Valley Cheese (2831 Parmenter St. #160, 608-824-2277), Bruce Workman of Edelweiss Creamery (N890 Twin Grove Road, Monroe; 608-938-4094) Joe Widmer of Widmer Cheese Cellars (214 W. Henni St., Theresa; 920-488-2503) and Bob Wills of Cedar Grove Cheese (E5904 Mill Road, Plain; 608-546-2805) will all be on hand to share their wares.
Fatsometer: 5. Cheese is what’s for dinner, but it’ll only be available in samples. You’d have to work pretty hard to overdo it.
