James Norton and Becca Dilley drove 7,600 miles during the winter of 2007-08, interviewing cheesemakers, listening to their stories, tasting their cheeses and exploring the plants where they work. The culmination of their journey is their new book, The Master Cheesemakers of Wisconsin.

The book showcases 43 of the 44 Wisconsin Master Cheesemakers, who have devoted at least 13 years of their lives to attain the certification, the only one of its kind in the U.S. The Master’s program rivals similar rigorous training in Europe, and includes classes, facility inspections and a written final exam.

Norton and Dilley will discuss their work and sign books at Fromagination on November 20. Several Masters profiled in the book will join them for cheese samplings, including Sid Cook of Carr Valley Cheese, Bruce Workman of Edelweiss Creamery, Joe Widmer of Widmer Cheese Cellars and Bob Wills of Cedar Grove Cheese