What better way to say farewell to winter than with a lavish cheese spread? As the sky stays brighter for longer and the ice begins to melt, enjoy the last days of the season by preparing a tray full of select Wisconsin Cheeses and complementing pairings.
Start by topping slices of soft Wisconsin Camembert with Bourbon Scotch Ale Beer Jelly for a surprisingly sweet and creamy treat. Add in savory flavors with an Aged Wisconsin Brick Cheese accompanied by smoked salmon and pumpernickel toast. And balance the sweet and savory flavors with salty Wisconsin Asiago and marinated olives.
by Kelley of Mountain Mama Cooks
I love snowboarding for many reasons, but a big reason is because of what follows a long day on the mountain: a cheesy snack to warm up with. Nothing beats cozying up to the fire with some Wisconsin Cheese, a cold drink and good company after hours on the snow.
When you spend the day outside trying to keep warm, après-ski eats should be hearty and comforting. For this savory recipe, I decided to combine two of my favorite appetizers: spinach-artichoke dip and crispy potato skins. It proves once again what an awesome pairing potatoes and cheese can be. I swear these will hit the spot after your next ski outing.
Wisconsin Asiago is like the love child of Parmesan and Cheddar – basically, a cheese lover’s dream. Nutty, a little tangy and perfectly buttery, I can’t think of a dish where Asiago wouldn’t be good. In this case, I made a traditional spinach and artichoke dip relying on Asiago as the star. Instead of russet potatoes, which would have been overkill because of their size, I opted for baby red potatoes so these skins are easy to eat.
Warm, cheesy dip baked to perfection in crispy, seasoned potatoes – I can’t think of anything better. Now put your feet up and enjoy!
By Kelley of Mountain Mama Cooks
Servings: Makes about 30 skins
1 1/2 pounds (about 15) baby red potatoes
2 teaspoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
16 tablespoons (8 ounces) Wisconsin Cream Cheese, at room temperature
1/4 cup mayonnaise
1 cup (4 ounces) Wisconsin Asiago Cheese, shredded
1 14-ounce can artichoke hearts in water, drained and loosely chopped
10 ounces chopped frozen spinach, thawed and drained
Pinch of salt
Preheat oven to 400°F.
Prick each potato with fork. Place on baking sheet. Bake for 30 minutes or until tender enough to cut. Once cooled, cut potatoes in half lengthwise. Scoop out majority of inner flesh. Discard or save for another use.
Combine melted butter in small bowl with garlic powder, onion powder, kosher salt and black pepper. Using pastry brush, spread mixture over potatoes, inside and out. Place potatoes cut side down on baking sheet. Roast for additional 10 minutes until crispy.
While potatoes are baking, prepare filling by pulsing Cream Cheese and mayonnaise in food processor until smooth. Add Asiago, artichoke hearts, spinach and salt to taste. Blend until fully combined.
Remove potatoes from oven and fill each with heaping tablespoon of spinach-artichoke mixture. Place potatoes back in oven; bake until filling is heated through and bubbly on top, about 12-15 minutes. Remove from oven, serve warm.
This March our Cheese of the Month is Wisconsin Asiago, a salty, sharp and slightly tangy cheese. Asiago is available both as a young cheese, mild and elastic, and as an aged cheese, firm and granular. The more aged the cheese, the sharper its flavor.
A favorite variety of many cheese lovers, Asiago can be matched with a range of flavors, including fresh or dried fruits, red wines and hearty pasta dishes. Or, try incorporating the cheese as an ingredient in your pizza crust or baking on top of flatbread dough for a more complex taste. Create one of these recipes when you feel like indulging:
Mi Butterkäse es su Butterkäse.
Our Cheese of the Month has proven its easy-to-love, versatile flavor in the recent Wisconsin Beer Cheese Soup recipe video, as a dessert in these Dark Chocolate, Butterkäse & Berry Valentine Danishes and as a comfort food in the Beer, Brat and Butterkäse Mac and Cheese recipe on the All Things Mac and Cheese website. To end this month on a sweet note, we have decided to give away one pound of Wisconsin Butterkäse on our Facebook page. See below for details!
Valentine’s Day isn’t the only reason February is sweet – it’s also National Cherry Month! Cherries offer an array of nutrients including fiber, potassium, vitamin C and antioxidants. Stock up on these ruby-colored fruits and enjoy them with Wisconsin Cheese in these delectable recipes from EatWisconsinCheese.com:
by Heidi of foodiecrush
Cheesy. Hearty. It will simply make you happy. That’s what Wisconsin Beer Cheese Soup with Mushrooms does to a person. While others are digging into a plate of macaroni and cheese or nibbling on an appetizer plate, I prefer enjoying my favorite dairy product in the form of a warm, veggie-infused soup.
Combining the under-the-radar but oh-so-meltable Wisconsin Butterkäse Cheese with earthy mushrooms sautéed in butter, doused in cream and then spiked with a flavorful additive—BEER!—this soup is a hearty and flavorful favorite for wintertime eats and game-day feasts.
By Heidi of foodiecrush
1 pound brown mushrooms
1 medium onion
1/2 cup (8 ounces) butter
1/2 cup flour
2 cups chicken or vegetable broth
2 12-ounce bottles of beer, lager or amber ale
2 cups heavy whipping cream
1 tablespoon spicy brown mustard
6 cups (16 ounces) Wisconsin Butterkäse Cheese, coarsely grated and loosely packed
1 1/2 cups (6 ounces) medium Wisconsin Cheddar Cheese, shredded
Chives for garnish
Clean and stem brown mushrooms. Cut in quarters and place half in food processor. Pulse about 10 times until mushrooms are finely chopped; set aside. Repeat with remaining half.
Chop onion into large pieces, place in food processor. Pulse about 5 to 10 times or until finely chopped.
In large Dutch oven, melt butter over medium heat. Add mushrooms and onions. Season to taste with salt. Cook for about 10 minutes or until moisture evaporates from mushrooms, stirring frequently.
Sprinkle flour over cooked vegetables. Cook 3 to 5 minutes, stirring often. Add broth and beer and cook for 15 minutes at a low boil. Add cream and mustard and cook, stirring occasionally, until soup has thickened, about 20 minutes. Add Butterkäse and Cheddar cheeses and stir until melted. Garnish with more cheese and chopped chives. Serve immediately.
This Valentine’s Day, think outside the box of chocolates with delicious Wisconsin Cheese. From sweet treats to savory bites, EatWisconsinCheese.com has all kinds of recipes to make your day special.
Wisconsin Cheese has launched a new website dedicated to All Things Mac and Cheese.
In honor of one of our favorite comfort foods, All Things Mac and Cheese includes more than 100 recipes ranging from simple stovetop variations to creative gourmet offerings. Home cooks can find recipes for a wide range of any add-in ingredient they have on hand, whether it’s seasonal vegetables, sausage, bacon or seafood. The eclectic collection includes recipes such as Lasagna Mac and Cheese; Pulled Pork Mac and Cheese; and Fontina, Spinach and Bacon Shells.
A tips section offers information for mastering the art of mac and cheese with preparation and cooking advice. “Home cooks are passionate about their mac and cheese, and the possibilities are endless,” said Heather Porter Engwall, director of National Product Communications at the Wisconsin Milk Marketing Board. “It’s a wonderful way to showcase the many varieties of Wisconsin Cheese, and we are excited to share this collection of recipes with mac and cheese enthusiasts everywhere.”
by Lauren of Climbing Grier Mountain
Nothing says “I love you” quite like chocolate or cheese. Throw in a little golden, flaky, buttery crust, and who needs cupid’s arrow? Am I right?
Valentine’s Day is soon approaching and with flower shops backed up with bouquet orders and restaurant reservations filling up, why not make something homemade for the ones you love? And might I suggest these Valentine Danishes made with dark chocolate, Wisconsin Butterkäse and berries?
Now, you might be asking yourself, what is Butterkäse? Well, it’s actually a buttery and creamy cheese that is versatile enough to be used in sweet or savory dishes. For these Valentine Danishes, I thought Butterkäse would pair perfectly with dark chocolate and berries. Mixing everything together with vanilla extract and brown sugar creates the perfect filling for a Danish.
And not just any Danish, a heart-shaped one. Happy Valentine’s Day!
By Lauren of Climbing Grier Mountain
2 sheets puff pastry, thawed according to package directions
1 1/2 cups (about 4 ounces) Wisconsin Butterkäse Cheese, coarsely grated and loosely packed
1 egg yolk
1/4 teaspoon vanilla extract
1 tablespoon brown sugar, packed
1/2 cup raspberries
1/2 cup strawberries, thinly sliced
1/2 cup dark chocolate chips
Chocolate syrup for topping (optional)
Preheat oven to 400°F. Line baking sheet with Silpat®. Place one sheet puff pastry on top.
In small bowl, combine Butterkäse, egg yolk, vanilla extract, brown sugar, cinnamon and salt. Evenly distribute Butterkäse mixture on top of pastry followed by one layer each of raspberries, strawberries and chocolate chips. Place remaining puff pastry on top, sealing edges with fork. Brush top of pastry with egg wash and slice small holes to allow for steam to escape.
Bake 40 to 45 minutes or until golden. Remove from oven and cool slightly before cutting using heart-shaped cookie cutter. Serve warm topped with chocolate syrup as desired.
We’re proud to announce Wisconsin Cheese is a sponsor of the second annual Poutine Fest in Chicago!
A host of local restaurants will be serving their best recipes of poutine for tasting Sunday Feb. 23 at Haymarket Pub and Brewery. One lucky, deserving restaurant will be awarded the title of “King of Poutine.”
Cheese curds will also be served — the fresh and squeaky variety, straight from Wisconsin.
Ticket sales will benefit the nonprofit Growing Home, an agricultural support organization.
Photo credits: Chicago Magazine