In this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It's a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho.
For years, farmers in the Pacific Northwest made and sold cheese to support themselves, but over time the craft of cheesemaking became a profitable industry and production was consolidated into larger companies and cooperatives. Eventually, few individual cheesemakers were left in the region. In the late sixties and early seventies, influenced by the counterculture and back-to-the-land movements, the number of small farms and cheesemakers began to grow, initiating an artisan cheese renaissance that continues today.
Along with documenting the history of cheese in the region, Parr reveals some of the Pacific Northwest's untold cheese stories: the fresh cheese made on the Oregon Trail, the region's thriving blue cheese and regional swiss cheese makers, and the rise of goat's milk and goat's milk cheese (not the modern phenomenon many assume it to be).

Artisan Cheese of the Pacific Northwestis an in-depth guide to the region's artisancheeses. Parr examines each region'sgroundbreaking and unique cheesemakers. Profiles of individual cheesemakers offer up informationabout their operation and their cheeses.Appendices cover the basics of cheesemaking, including a glossary and a "cheese basics"section that lists various types of cheeses andhow to pair them with wine and beer. The bookalso includes selected recipes from local chefsand cheesemakers.