Pacific Northwest Cheese: A History
“Tami Parr’s research reveals the roots of today’s artisan cheese renaissance: the people, the geography, and the historical forces that shaped cheese production in the Pacific Northwest. An impressive and valuable work of scholarship.”—Janet Fletcher, author of Cheese & Beer and Cheese & Wine“Over many years, Tami Parr has made significant contributions to the  success of American artisan cheese. Her new book clarifies the history  of cheesemaking in the Pacific Northwest, explains the critical value of  cheese as a basic food for early settlers, and documents vibrant  artisan production in the region throughout the 20th century. Equally  important, her analysis contributes to a deeper understanding of  American cheese history.”—Jeff Roberts, author ofAtlas of American Artisan Cheese“As  a farmstead cheese maker in the Pacific Northwest, I must admit that I  rather mistakenly thought that cheese was invented right around the time  that I started milking cows and making cheese. Pacific Northwest  Cheese: A History has shown me how mistaken I was and has given me a new  perspective on the origins of cheese in this region. I was especially  intrigued by the recent history—that of the 1970s back-to-the-land  movement. It is reassuring to see that many have come before me:  striking out on a few acres with a small herd of cows and learning to  produce fine cheeses.” —Kurt Timmermeister, author ofGrowing a Farmer:  How I Learned to Live Off the Land