Pacific Northwest Cheese: A History
For years, pioneer farmers made cheese to support themselves, but over time the craft of cheesemaking was supplanted by industrial production. In past several decades, an artisan cheese renaissance has emerged and today over eighty small scale artisans make cheese in the Pacific Northwest. Meet fur trappers from the Hudson's Bay Company, Oregon Trail settlers and 1970s back-to-the-landers in this lively and engaging tale of dairy animals and cheese pioneers.
2013
Oregon State University Press
Indiebound | Powell’s | OSU Press | Amazon
ISBN 9780870717048 (paperback)
7 x 10, 208 pages. B&W photographs.
Food & Drink
History & Biography
Pacific Northwest
Praise for Artisan Cheese of the Pacific Northwest
“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 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 of Atlas of American Artisan Cheese
Artisan Cheese has Come Full Circle in the Pacific Northwest
—Eric Mortensen
Capital Press
January 28, 2014
Tami Parr Fills in the Holes of Regional Craft’s History
—Marie DiStefano
Portland Tribune
February 6, 2014
