2024 the best macaroni cheese recipe review
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Grating, Slicing, Baking and Sprinkling Wisconsin’s Best Cheeses.
Wisconsin’s artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state’s tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 28 creameries featured will include comfort-food staples like pizza, mac ‘n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts.
Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland’s Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.
Publisher : Globe Pequot; Illustrated edition (March 1, 2019)
Language : English
Paperback : 224 pages
ISBN-10 : 1493037919
ISBN-13 : 978-1493037919
Item Weight : 2.31 pounds
Dimensions : 6.92 x 0.54 x 9.04 inches
Reviewer: I Do The Speed Limit
Rating: 5.0 out of 5 stars
Title: Page after page, makes my mouth water and pulls me towards Wisconsin
Review: This book highlights Wisconsin creameries with an essay and pictures for each on a page or two page spread. Then the author provides a recipe from a chef who showcases that creameryâs cheese at his/her restaurant. There are pictures of finished dishes and enough information to pique the readerâs interest. Time after time, I came away from an essay highlighting a creamery, cheese, chef or restaurant and felt the need to make a road trip!So, if it is your intent to learn more about Wisconsin creameries and their cheesesâwhether just to expand your cheese knowledge or maybe trying to plan a trip to the state, this book will be helpful to you. If you want to relive some memories, this book is for you. If you only want recipes with cheese as the main ingredient, (not just garnish or toppings), and you want to have in depth knowledge on cheese substitutions, then you may have misgivings with this book. In that case, check it out of your library first. But, definitely be aware, Wisconsin cheese is becoming more and more important as an ingredient. Andâas an American--Wisconsin cheese is worth reveling in. And the Wisconsin hand-craft cheese industry is a sophisticated one. If you are a foodie, and want to be in the know, this is an important reference book.Wisconsin has always been a favorite state of mine, and I have so many wonderful memories from vacations there. Since I was five, I either traveled to or through the state on the way to some great fishing spot. Itâs what our family did for pleasure during the summer. A half-century later, I still have my childâs memory of the âmust-stop-for-cheese-curdsâ storefront and gas station, right along the main road through Crivitz. And how we all loved the squeaky sound the curds made as we bit into them. (And the kids in the back seat got their own bag. I think that happened so that Dad could have his own bagâ¦.) And after I grew up and started taking my own road trips, I spent memorable Saturdays hunting down different Wisconsin creameries, coming away withâat the very least--a big hunk of brick cheese.Okay, so thinking back to those memorable days, I can say that Wisconsin cheese was not so well known, and definitely not so sophisticated, as it is now. This book shows just how wonderful and important Wisconsin cheese is these days. And if you are not aware of the spectacular cheeses coming out of Wisconsin, you really should be. Foodie or not, you need to patronize Wisconsin cheese. And that is what this book is ready and able to teach you.This book is a definite âmustâ if you love food and if you are contemplating a trip to Wisconsin. If you are looking for a destination that offers something more than a pretty landscape of rolling hills, fresh, crisp air, beautiful greenery, more beautiful bright, startling blue skies, and rich dark earthâcheck out this book. You will want to visit these creameries and these restaurants and hotels in Wisconsin. You will want to cram a cooler full of the cheeses highlighted here, and youâll want to hurry home to try out the recipes.The book logically divides creameries by area, cutting the state in half both vertically and horizontally. But, because recipes are tied to creameries, you wonât find soups with soups or sides with sides or mains with mains or all the deserts lumped together. So, the only âutter failâ in this book (in my opinion) is that the index does not help you to find recipes by type or category, only by creamery name or ingredients.There are three appendices: Two are really great to help you plan a trip to the state, listing annual cheese events and listing cheese retailers and creameries. If you canât take a road trip through Wisconsin, the list of retailers at least allows you to find the cheeses that are used in the bookâs recipes. Unfortunately, the retailers listed are all located in Wisconsinâ¦â¦ (But Iâve found Wisconsin cheeses in Kroger stores, Whole Foods, Central Market (in Texas). So, if you patronize a large, quality, grocery store, I think chances are that you will be able to find some of these cheeses without going out of your way or trying too hard.)So, the majority of us, who donât live in Wisconsin, may or may not be able to find the exact cheeses called for in some of the wonderful recipes in this book. But I think, with the assistance of a decent cheese counter and a knowledgeable person behind the counter, you can find substitutes to use in the recipes. Sometimes, like with the French Onion Soup recipe, the cheese is well-known with lots of choices. In this case: Gruyere. Or, a mac nâ cheese that uses a certain creameryâs fontina and aged cheddar, which, of course, you can find substitutes for.Some recipes are very sophisticated: Right off the bat, there is âKale Ddeokbokkiâ from a restaurant in Madison. It calls for rice logs, perilla/shiso leaves and lap cheong/Chinese sausage. On top of the dish, goes a garnish of shredded bandaged cheddar. But the majority of recipes have more familiar names and ingredients.Sometimes, a special cheese is used as a garnish or topping on a very familiar or simple dishâand it is the pairing of flavors that is important. For instance there is a straight-forward recipe for roasted root vegetables, which has shaved white goat cheddar sprinkled on top after the veggies come out of the oven. And there is a special mozzarella that tops a beef burger or a marinated tomato salad.The book is put together well, and the editing is professional. Plenty of beautiful photography, (although itâs not consistent), and page layout is easy on the eyes. Iâve not found any mistakes in the ingredient lists and ingredients are decently defined, and instructions easy to understand. Page after page, makes my mouth water.There is a mix of appetizers, main courses, sides, soups, salads and desserts. But you are going to have to go searching for them in the index by ingredient or recipe title or creamery name.
Reviewer: Terry Biehl
Rating: 5.0 out of 5 stars
Title: Enjoy a taste tour of Wisconsin!
Review: I grew up in Wisconsin, and although we ate cheese often, the many varieties that are pictured here took my breath away!You will learn that 96% of all cheese produced in Wisconsin is grown on family farms, and that each cheese is influenced by the soil and the familyâs herd of cows.There are many recipes for macaroni and cheese and cheese curds, each one more delectable than the next!Many of the dairies have tours and restaurants, so that you could eat your way across Wisconsin!Some dairies even use sheep and goats to produce their cheeses, there are recipes for Pappardelle and Truffled Goat Cheese Fondue, Layered Chèvre Torte, and even Goat Cheese Brownies!You will enjoy your culinary tour of Wisconsin!
Reviewer: langleyd
Rating: 5.0 out of 5 stars
Title: Cheese lovers everywhere...read this book
Review: You would have to look hard to find someone who does not love cheese. We all have our favorite cheese and our favorite cheese recipe...mac and cheese anyone...but as a home cook I'm always looking for a new recipe to brighten up my family's mealtime. Not only does this book give you recipes, it gives you the history behind the cheese varieties.Wisconsin is synonymous with cheese. I cannot imagine anyone writing a book on cheese set any where else.A great cookbook for any cook looking to increase their skills and cook some quality meals for their family.
Reviewer: Linda Elaine Wendt
Rating: 2.0 out of 5 stars
Title: Recipes?
Review: I though it would have better recipes.
Reviewer: Belaroux
Rating: 4.0 out of 5 stars
Title: Nice representative gift for Wisconsin
Review: Great book to highlight recipes of Wisconsin cheeses from regional producers. I liked the photos and found this to be a terrific hostess gift when we travel .....
Reviewer: Kim VanderWerf
Rating: 5.0 out of 5 stars
Title: Wisconsin's Finest-cheese, cheese-makers, and more!
Review: Wisconsin Cheese Cookbook by Kristine Hansen is a comprehensive and delightful look into Wisconsin farms and cheesemakers. Currently living in Wisconsin, I have heard of many of these farms and cheesemakers and look forward to tasting cheeses from several more. The recipes are easy to follow and the story behind each cheese simply fascinating. I appreciate that this cookbook also has a list of all the award-winning cheeses, festivals, and fairs that one may taste a sample, and references to websites where out of state readers may order some of Wisconsin's finest. I enjoyed reading the Wisconsin Cheese Cookbook and highly recommend it to anyone who loves to eat and cook with cheese.Special thanks to Rowman & Littlefield & NetGalley for providing a copy of this book for review.
Reviewer: Jane Doe
Rating: 4.0 out of 5 stars
Title: Calling all cheese lovers!
Review: The art of cheese making has been described as âtaking science and being artistic about itâ. After reading the Wisconsin Cheese Cookbook, I have a new appreciation of the culture, traditions, history and (especially) the hard work that goes into making one of my favorite foods.The state of Wisconsin produces some of the best cheese in the world. Wisconsin Cheese Cookbook is a tour of 28 Wisconsin creameries, complete with a variety of recipes and beautiful photographs. The recipes range from simple (grilled cheese sandwich with pesto) to more complex, such as chocolate ravioli. In addition, there are lists of retail locations (by region), a complete index, a list of award-winning cheeses, and a comprehensive list of festivals that are held throughout the state. Part cookbook, part travelogue and part history lesson, this book has it all.Since I love cheese of all kinds and Iâve been lucky enough to spend time in Wisconsin over the last ten years, I particularly enjoyed reading about some of my favorite cheese shops; not to mention that Iâve taken note of some that I plan to visit the next time Iâm there. And, yes, that does make me a bit biased in my review of this book. However, anyone who likes cheese will enjoy this book.My only complaint? I wish this book came with samples!Many thanks to NetGalley and the publisher for providing a copy of this book for review.
Reviewer: sonja
Rating: 2.0 out of 5 stars
Title:
Review: I was very disappointed with this book . The recipes are very high brow and the cheeses are mostly unavailable here in Canada therefore I had to return the book.