Wisconsin Whey: Cheesemaking in the Driftless

The Wisconsin Whey is a visually rich and deeply researched celebration of artisan cheesemaking in Wisconsin's Driftless Region. Through engaging storytelling by journalist Judy Newman Coburn and stunning photography by Paul Strabbing, the book introduces readers to twelve masterful cheesemakers who have helped shape the region's reputation for dairy excellence. The book offers both historical and contemporary perspectives on cheesemaking--from farmstead traditions to modern innovations featured on national platforms like Top Chef: Wisconsin.

The book captures not only the flavor of the region's award-winning cheeses, but also the personalities, philosophies, and passions behind them. From pioneers like Sid Cook and Andy Hatch to newcomers challenging industry norms, the stories reflect a vibrant community rooted in collaboration, sustainability, and craftsmanship. The Wisconsin Whey also explores the unique geology and culture of the Driftless Area, illustrating how terroir and tradition together shape an extraordinary food legacy. It's a must-read for cheese lovers, foodies, and anyone fascinated by the intersection of agriculture, art, and place.

The cheesemakers highlighted are from Bleu Mont Dairy, Brunkow Cheese, Capri Cheese, Carr Valley Cheese, Cedar Grove Cheese, Hidden Springs Creamery, Hook's Cheese, Landmark Creamery, Roelli Cheese Haus, Nordic Creamery, Schroeder Käse, and Uplands Cheese.