“Some people say that the French have the best cheese, but I think Wisconsin cheese is the best, and I can say that because I wrote the book on cheese,” says Kristine Hansen, the author of “Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet and Savory Recipes from the State’s Best Creameries.” “Wisconsin is not just about cheddar. We have a large variety of cheeses, which consistently win awards.”
With more than 1 million cows, the state turns out more than 2.8 billion pounds of cheese annually. Hansen focused on the growing artisanal cheese producers in the state. Though her cookbook has 60 recipes, it’s just as much a travel guide to 28 Wisconsin creameries.