Cheesy & Sudsy Reads

topical books from The Local Store shelves

V1 Staff


The Cheeses of Wisconsin by Jeanette Hurt ($20)
Wisconsin is the dairyland of the nation, and so food writer and connoisseur Jeanette Hurt explores the most innovative and traditional artisans who embrace our statewide pride: cheese.

Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz and Pam Percy ($17)
What makes Wisconsin cheese so darn good? That’s the question that Martin Hintz and Pam Percy seek to answer in their book about well-known cheddar, blue, and Swiss cheese to the lesser-known artisanal cheeses in Wisconsin.

Wisconsin Cheese Cookbook by Kristine Hansen ($25)
Tradition. Innovation. Though the words seem contradictory, Wisconsin cheese finds a way to be both. This book explores Wisconsin’s cheese in terms of the tourist draw and homegrown character.


Beer Lover’s Wisconsin by Kathy Flanigan ($20)
Written by a beer expert, Beer Lover’s Wisconsin covers the entire beer experience for the local enthusiast and the traveler alike, including information on brewery and beer profiles with tasting notes, must-visit brewpubs and beer bars, top annual festivals and events, and city pub crawl itineraries with maps.

Bottoms Up: A Toast to Wisconsin’s Historic Bars and Breweries by Jim Draeger and Mark Speltz ($30)
Bottoms Up showcases the architecture and history of 70 Wisconsin breweries and bars. Contemporary and historic photographs and memorabilia help tell the story of how Wisconsin came to dominate brewing – and the place that bars and taverns hold in our social and cultural history.

The Jacob Leinenkugel Brewing Company by Paul Bialas and the Leinenkugel family ($50)
Enjoy a singular photographic, historic, and auditory tour of the iconic brewery founded by Jacob Leinenkugel more than 150 years ago in 1867. See the brewery’s deep-rooted history in Chippewa Falls through historical photographs and vintage advertisements. Learn about Leinenkugel’s role in pioneering craft beer in the late 1980s, then growing their craft selection to what it is today.