Due out 1st March 2019 from Rowman & Littlefield on their Globe Pequot imprint, it's 224 pages and available in paperback and ebook formats.
This is a nicely arranged atlas split into regional chapters. Each quadrant of Wisconsin is treated separately with a good introduction to the specialties of the region, individual dairies and the cheesemakers who drive them. Along with the descriptions are included recipes from the fromagers and chefs. There are many elegant recipes, designed to impress, along with the simple comfort food standards, mac&cheese, onion soup, among others.
One thing I really liked about this book is the idea of going directly to the creators of the products to know how best to utilize them. They KNOW their cheeses, they've often developed them over generations (there are multi-generational fromagers here). They know the terroir and what drinks & menus compliment the cheeses.
In addition to the bios of the creameries themselves, there are appendices which cover prizewinning cheeses and their creators, a comprehensive calendar of annual cheese/foodie events, followed by a spiffy listing of retailers for purchasing and sourcing the cheeses in the book.
It ends with a cross referenced index listing all the recipes alphabetically.
Well written book, meticulously researched, appealingly presented.
Five stars. Superlative!
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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