Wisconsin Cheese Cookbook Review

Wisconsin Cheese Cookbook Review

Title: Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries
Author: Kristine Hansen
Published: March 1, 2019, Globe Pequot Press
No. of Pages: 224
Cover Price: $24.95 Paperback, $22.50 Kindle

Generally food companies present recipes using their products so that consumers will continually purchase them. So it stands to reason that the recipes these companies present showcase their products to the upmost advantage. Kristine Hansen has collected recipes from creameries and some restaurants all over the state of Wisconsin and compiled them in Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries. These recipes definitely showcase the unique, excellent cheeses produced in Wisconsin.

The first chapter of the book outlines information on cheese production, as well as ingredients used in the best cheeses. The remaining chapters cover creameries in every region of Wisconsin and present recipes using the excellent cheeses produced in Wisconsin. There are recipes for appetizers, breads, salads, soups, main dishes, and desserts, all made with Wisconsin cheeses. Some of the mouthwatering recipes include Pan-Fried Brussels Sprouts, Wisconsin Poutine, Quick Cheddar Garlic Biscuits and Three-Ingredient Cheese Biscuits (extra easy), Gougères (a favorite), Five-Minute Homemade Cheese Sauce (very good), and Smoked Cheddar Cheese Frittata with Broccoli & Sun- Dried Tomato. Others include Renard’s Cheesy Potato with Bacon Soup, Chocolate Ravioli with Chocolate Ganache, Goat Cheese, and Raspberry Coulis (perfect for a fancy dinner party), and a gorgeous Layered Chèvre Torte.

Almost everyone loves cheese, and these recipes are very hard to resist. The recipes are easy to follow and turn out perfectly. The only negative in this book is that there are dozens of pictures of cheese and not enough pictures of the actual recipes.

While it is best to use the specific cheeses named in the recipes, cooks who live outside of the state of Wisconsin will have to substitute if the specific cheeses aren’t available in their area. However, the specific creameries and their websites are included, so that the cheeses can be ordered online.

Cheese lovers everywhere will love cooking and eating the recipes in this cookbook.

Special thanks to NetGalley for supplying a review copy of this book.

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