The Great Big Cheese Cookbook

Cheeses from the Badger State's farms consist virtually of cows' milk alone. Goat and cheese varieties still languish in obscurity. These recipes testify to growing American taste for more assertively flavored cheeses such as blue and for less-common Italian varieties such as the liquid mascarpone. Inclusion of a number of Mexican-inspired dishes illustrates the mainstreaming of south-of-the-border cooking even in the upper Midwest. Although this book breaks no new ground and appeals to the most general audience of supermarket shoppers and cooks, it glimpses budding sophistication among both cheese producers and consumers.