LEADER 00000cam a2200697Ia 4500 
001    ocn550640762 
003    OCoLC 
005    20160527041238.5 
006    m     o  d         
007    cr cnu---unuuu 
008    100310s2009    wiuab   ob   s001 0 eng d 
019    640419369|a647836079|a816361777 
020    9780299234331|q(electronic book) 
020    0299234339|q(electronic book) 
020    0299234347|q(paperback ;|qalkaline paper) 
020    9780299234348|q(paperback ;|qalkaline paper) 
020    1282453505 
020    9781282453500 
020    |z9780299234348|q(paperback ;|qalkaline paper) 
035    (OCoLC)550640762|z(OCoLC)640419369|z(OCoLC)647836079
       |z(OCoLC)816361777 
037    245350|bMIL 
037    D7DDE51E-2801-410A-BCFF-28385C5592CA|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    N$T|beng|epn|cN$T|dIDEBK|dE7B|dOCLCQ|dTEFOD|dOCLCQ|dYDXCP
       |dOCLCF|dNLGGC|dOCLCA|dCDX|dP@U|dOCLCQ|dTEFOD|dEBLCP 
043    n-us-wi 
049    RIDW 
050  4 SF274.U6|bN67 2009eb 
072  7 TEC|x003000|2bisacsh 
072  7 TVHF|2bicssc 
082 04 637/.309775|222 
090    SF274.U6|bN67 2009eb 
100 1  Norton, James R.|0https://id.loc.gov/authorities/names/
       n2004145338 
245 14 The master cheesemakers of Wisconsin /|cJames Norton and 
       Becca Dilley. 
264  1 Madison, Wis. :|bUniversity of Wisconsin Press,|c[2009] 
264  4 |c©2009 
300    1 online resource (xi, 192 pages) :|billustrations (some 
       color), color maps 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
504    Includes bibliographical references and index. 
520    This book-beautifully photographed and engagingly written-
       introduces hardworking, resourceful men and women who 
       represent an artisanal craft that has roots in Europe but 
       has been a Wisconsin tradition since the 1850s. Wisconsin 
       produces more than six hund. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Cheesemakers|0https://id.loc.gov/authorities/subjects/
       sh85022855|zWisconsin.|0https://id.loc.gov/authorities/
       names/n79022855-781 
650  0 Cheese|xVarieties|0https://id.loc.gov/authorities/subjects
       /sh85022848|zWisconsin.|0https://id.loc.gov/authorities/
       names/n79022855-781 
650  0 Cheesemaking|0https://id.loc.gov/authorities/subjects/
       sh99005888|zWisconsin.|0https://id.loc.gov/authorities/
       names/n79022855-781 
650  7 Cheesemakers.|2fast|0https://id.worldcat.org/fast/852767 
650  7 Cheese|xVarieties.|2fast|0https://id.worldcat.org/fast/
       852743 
650  7 Cheesemaking.|2fast|0https://id.worldcat.org/fast/852769 
651  7 Wisconsin.|2fast|0https://id.worldcat.org/fast/1204595 
655  4 Electronic books. 
700 1  Dilley, Becca.|0https://id.loc.gov/authorities/names/
       no2009036068 
776 08 |iPrint version:|aNorton, James R.|tMaster cheesemakers of
       Wisconsin.|dMadison, Wis. : University of Wisconsin Press,
       ©2009|z9780299234348|w(DLC)  2009009422|w(OCoLC)317067874 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=303207|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160616|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID