The Whys and Wheys of Wisconsin Cheese

Presented by Nicole Bujewski, Kristin Mitchell, Keith Burrows and Leslie Damaso

Wisconsin cheese is more than a local delicacy—it’s a national treasure. Join us from the historic town of Mineral Point, in the heart of Wisconsin’s Driftless Area, for a look at The Wisconsin Whey—what the book is about, how it came to life, and why this landscape makes such exceptional dairy possible.

Our storytellers come from a community steeped in cheesemaking history. They’ll share notes on gathering voices from the region, highlight revered makers and their craft, and offer a taste of the lore that gives Wisconsin its “cheesehead” pride—truly a compliment here.

Nicole Bujewski is a pastry chef who trained and then taught at the French Pastry School in Chicago and operated leFlour, a neighborhood bakery in Chicago. Nicole founded The Book Kitchen, inside the Republic of Letters bookstore in Mineral Point, in 2024. At the Book Kitchen, Nicole teaches cooking classes, sharing her passion for the culinary arts with students and enthusiasts.

Kristin Mitchell, a graphic designer with more than 30 years of experience, expanded her Mineral Point-based design business in 2011 by founding Little Creek Press, an independent publishing division dedicated to producing books of literary merit.

Keith Burrows is a scientist and writer who has lived in the Driftless Area since 2007, and is co-owner of the Republic of Letters bookstore in Mineral Point.

Leslie Damaso is a Filipino-American singer, musician, visual artist, poet, writer, teacher and co-owner of Republic of Letters.

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Wednesday, September 17, 2025

7 PM Central Time via Zoom

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[http://www.CulinaryHistorians.org](http://www.culinaryhistorians.org/)