The mid-western US state of Wisconsin prides itself on being "America's Dairyland", produces more milk than any state other than California and is the leading US producer of cheese. Is the Wisconsin State Quarter the only coin in the world featuring a cheese (by the looks of it, a wheel of Gouda)...?
Courses in Cheese Science
Graduate-level courses (6-24 h) on cheese science with an emphasis on the biochemistry of cheese ripening are available are available to companies, universities and research institutes worldwide.
- Cheese Problems Solved (McSweeney, ed., 2007)
- Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Consitiuents (McSweeney, Fox, eds., 2009)
- Advanced Dairy Chemistry-2. Lipids (Fox, McSweeney, eds., 2006)
- Advanced Dairy Chemistry-1. Proteins (Fox, McSweeney, eds., 2003)
- Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Fundamentals of Cheese Science (Fox, Guinee, Cogan, McSweeney, 2000)
- Dairy Chemistry and Biochemistry (Fox and McSweeney, eds., 1998)