The Wisconsin Whey
Cheesemaking in the Driftless
9781955656900
216 pages
Little Creek Press
Overview
Crafting Tradition, Creating Flavor: A Journey Through Wisconsin’s Legendary Driftless Cheesemakers.When you think of Wisconsin, cheese likely comes to mind. As the nation’s top cheese producer, Wisconsin accounts for 25 percent of U.S. cheese, with nearly 1,200 cheesemakers crafting more than 600 varieties. The Driftless Area, untouched by glaciers, is home to many of the nation’s finest cheesemakers, whose award-winning creations stem from the region’s exceptional milk.
In this new book, Mineral Point residents Nicole Bujewski, Keith Burrows, Leslie Damaso, and Kristin Mitchell showcase 12 Driftless cheesemakers, featuring photography by Paul Strabbing and stories by Judy Newman Coburn. 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. These artisans span generations and backgrounds.
They embody craftsmanship, innovation, and camaraderie, making Wisconsin’s cheese culture truly unique. Enjoy their inspiring stories and, of course, their exceptional cheeses!
Author Bio
JUDY NEWMAN COBURN is a freelance writer and editor in Madison. She is a former business reporter for the Wisconsin State Journal and a former radio reporter/anchor, and has a degree in journalism from Northwestern University’s Medill School of Journalism.Thanks to this project, Judy has gained a deep appreciation of artisanal Driftless cheese and a boundless appetite for it.
PAUL STRABBING is a Chicago-based commercial food photographer with an enthusiastic love for Wisconsin cheesemakers (and their cows, goats, and sheep)! Meeting these cheesemakers and photographing their stories has been a highlight of his 25-year career, which includes a James Beard Award-winning cookbook project with Jacquy Pfeiffer, The Art of French Pastry. Paul is also the official photographer for the Club Coupe du Monde Team USA pastry team, competing in Lyon, France in 2027.
NICOLE BUJEWSKI has a profound love for the sweeter side of the kitchen. She is a pastry chef who trained and then taught at the prestigious French Pastry School in Chicago and owned and operated leFlour, a neighborhood bakery in Chicago.
Nicole founded The Book Kitchen, inside the Republic of Letters bookstore in Mineral Point, in 2024. At The Book Kitchen, Nicole shares her knowledge and love for the culinary arts with students and enthusiasts, creating a bridge among her passions—food, teaching, and literature.
KEITH BURROWS is a scientist and writer who has lived in the Driftless Area since 2007. His writing has appeared in Driftless Appetite (which he co-founded), the Voice of the River Valley, Contours, Imagine 2074, and Arts Midwest.
In 2023, Keith opened the Republic of Letters bookstore in Mineral Point with Leslie Damaso. The mission of Republic of Letters is to be a home for creativity and celebration, to foster community engagement and shared learning, and to connect readers to books that will change their lives.
LESLIE DAMASO is a Filipino-American singer, musician, visual artist, poet, writer, teacher and owner at Buttonhill Music Studio and Republic of Letters books. For eighteen years, Leslie has explored and celebrated the beauty of the Driftless through her writing and various artistic expressions. Her curiosity and deep friendships, especially with the people who make this place, makes her proud to call this her home.
KRISTIN MITCHELL an award-winning graphic designer with more than 30 years of experience, expanded her Mineral Point-based design business in 2011 by founding Little Creek Press, an independent publishing division dedicated to producing high-quality books of outstanding literary merit.
In 2024, Little Creek Press refocused on showcasing Wisconsin-centered books and authors, celebrating the Midwest’s rich storytelling tradition. This key project, The Wisconsin Whey, highlights the state’s iconic cheese industry and the dedicated artisans behind it.
