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.

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.