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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Recorded via Zoom on Wednesday, September 17, 2025

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The Whys and Wheys of Wisconsin Cheese

Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life’s culinary experiences.

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The Whys and Wheys of Wisconsin Cheese

CulinaryHistory