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dc.contributor.authorRichardson, Anna
dc.contributor.authorPalmquist, Lucy
dc.contributor.authorKrueckeberg, Mathias
dc.contributor.authorAtwell, Thomas
dc.date.accessioned2011-01-25T20:52:29Z
dc.date.available2011-01-25T20:52:29Z
dc.date.issued2010-12
dc.identifier.urihttp://digital.library.wisc.edu/1793/48086
dc.descriptionIncludes Charts, Survey, Bibliography.en
dc.description.abstractWisconsin maintains its title, held by the state for decades, as America's Dairyland; but its industry and producers have recently been challenged by larger scale production. Archival research and a literature review show that Wisconsin has responded to these challenges by leveraging its strong cheese culture and tradition, emerging as the leader in a smaller-scale artisan revival. Consumer surveys and producer interviews demonstrate that while "Big Cheese" continues to dominate the market, demand for artisan cheese in Wisconsin presents a viable alternative to increased scale and centralization, as well as a promising future for the state's industry.en
dc.language.isoen_US
dc.subjectCheeseen
dc.subjectWisconsinen
dc.titleFighting the Big Cheese: The Artisanal Cheese Industry of Wisconsinen
dc.typeField projecten


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