A new book titled “The Wisconsin Whey: Cheesemaking in the Driftless” celebrates the cheesemakers of the Driftless Area in southwest Wisconsin. Released on March 1, the book highlights 12 artisanal cheesemakers who create a diverse range of flavors using goat, sheep, and cow milk. The stories of the cheesemakers vary, showcasing their individual journeys and traditions in the industry. The hilly terrain of the Driftless Area provides unique grazing pastures, contributing to the special flavors of the cheeses produced in the region.
The book was inspired by a cheese discussion and cooking event hosted by Joe Burns, a cheesemaker at Brunkow Cheese in Darlington. Collaborators Nicole Bujewski, Keith Burrows, and Kristin Mitchell worked together to bring the stories of these cheesemakers to life in the book. The Wisconsin Whey explores the rich cheese-making traditions in the Driftless Area, showcasing the passion and dedication of the artisans. The book launch event will feature tastings from six of the featured cheesemakers, providing a unique opportunity to experience the flavors of the Driftless firsthand.
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