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Some kind words about The Master Cheesemakers of Wisconsin written by Brian D’Ambrosio over at Blogcritics.org:

By connecting us to the hands behind the wheels, this wonderful — and useful — book helps us appreciate those who create 35 percent of all specialty cheeses sold in the United States and help keep Wisconsin on the map.

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Another nice review of the book, this time in the Bay View Compass:

The volume is beautifully designed with judicious, generous white space, engaging photographs, and lucid text, including those passages about cheese chemistry and production. One can read the entire work in a couple of hours but there’s so much information I would expect many will file it on the locavore shelf of their home library’s reference section.

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We were very pleased to get a positive review in the current edition of Culture: The Word on Cheese. We don’t have a link to the full review online yet, but writer Laurel Miller notes, among other things, that the book’s “engaging, down to-earth profiles” feature author Norton’s “charming sense of humor which provides counterbalance to the honest portrayal of the challenges.”

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From a great review of The Master Cheesemakers of Wisconsin by Wisconsin’s leading cheese blogger, Jeanne Carpenter: “All I can say is that anyone who is curious at all to learn more about the people who make your favorite cheeses should buy this book, read it cover to cover, and soak in its captivating photography.” Jeanne was a real help to us as we put the book together, so it’s particularly pleasing that she enjoyed the fruits of our labor.

 

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