Description: Part memoir, part cookbook, this intimate collection of recipes and essays explores healing, food, and the land that sustains us. Rooted in rural Wisconsin, the book blends deeply nourishing dishes with reflections on burnout, friendship, farming, and choosing a life aligned with care and intention. Honest and grounding, it invites readers to slow down, cook simply, and reconnect with what truly nourishes--body, heart, and home.
Review Quotes:
"Inga understands that milk and cheese have biographies, and she writes them beautifully, tracing how grass, weather, season, and the cheesemaker's hands make themselves known in flavor."
--Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns
"Authentic, inspiring, and approachable, Unpasteurized Inga is an essential book for every Midwestern foodie, chef, farmer, or homecook."
--Nickolas Butler, author of Shotgun Lovesongs and A Forty Year Kiss
"This book is Inga unpasteurized, the story of becoming who she is meant to be."
--Susan Apps-Bodilly, coauthor with Jerry Apps of Old Farm Country Cookbook and Old Farm Country Christmas
"Part memoir, part cookbook, Unpasteurized Inga is a must-read for anyone curious about the woman behind the apron."
--Lisa Steele, host of Welcome to My Farm on PBS and author of The Fresh Eggs Daily Cookbook and In Season
"The unknown story behind Inga Orth's success is one of beauty and pain, and she offers it here with a voice as soft as a spring pasture and honest as the morning sunlight."
--Brian Reisinger, author of the national award-winning Land Rich, Cash Poor
"Unpasteurized Inga is a heartfelt, unfiltered look at a woman who has spent her life honoring the land, her craft, and her own truth."
--Ken Monteleone, owner and founder of Fromagination
"Food stories are people stories. Inga has spent years telling the stories of treasured farmers and makers."
--Abra Berens, chef, teacher, and author of Ruffage, Grist, and Pulp
"Part memoir and part cookbook, Unpasteurized Inga feels like an invitation to the kitchen table."
--Jenny McGruther, author of The Nourished Kitchen
"Inga's culinary memoir is an intimate, vivid look at daily life among Wisconsin dairy cows and award-winning bandaged cheddar. This left me inspired--and hungry."
--Lindsay Christians, author of Madison Chefs, coauthor of The Osteria Papavero Cookbook
"Inga bravely reminds us, through sometimes-tender snippets of memoir, that life is a confounding blend of bitter and sweet."
--Mary Bergin, travel and food writer and author