Pairing of the Week

The sun is out. The birds are chirping. The sky is blue. What better way to enjoy your week than with this week’s Cheese Cupid pairing? A Sunshine Wheat Beer and an array of unique Wisconsin Cheeses.

Sunshine Wheat Beer, brewed by the New Belgium Brewing Co., offers an American alternative to heavier-bodied Hefeweizens. This beer pours with a light golden color and a thick, white head. With aromas of zesty lemon and coriander, Sunshine Wheat has a light malt and hop flavor and a crisp mouthfeel. Pair Sunshine Wheat with Roelli Cheese Baby Swiss, Roth Käse Grand Cru Gruyère and Organic Valley Family of Farms Feta.

Roelli Cheese, located in Shullsburg, Wisconsin, reopened its historic factory in 2007, continuing a nearly 100-year-old family tradition of producing artisan cheeses. Roelli Cheese produces several cheeses including Swiss, Überkäse and Baby Swiss. Baby Swiss is soft, silky, mild and creamier than Swiss Cheese and is ideal for melting. Roelli Cheese Baby Swiss is a delicious companion for a glass of Sunshine Wheat Beer.

Roth Käse Grand Cru Gruyère, a traditional Swiss-style cheese, is cured for over four months, resulting in smooth, floral notes. This cheese melts very well, making it perfect for fondue and grilled sandwiches. Make your next panini with Roth Käse Grand Cru Gruyère and pair with a cold glass of Sunshine Wheat.

Originating in Greece, Feta Cheese is traditionally made with sheep’s or goat’s milk and is crumbly, yet moist. Wisconsin Feta is often made with cow’s milk and packed in a brine. Organic Valley Family of Farms Feta is one of the few Wisconsin organic Feta Cheeses. Pair Greek Burgers with Wisconsin Feta and New Belgium Brewing Co. Sunshine Wheat Beer for a delectable meal.

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With summer a mere month away, you can almost see yourself laying out at the pool, soaking up the warm noon sun while enjoying this week’s pairing – a glass of sauvignon blanc and semi-soft Wisconsin Cheeses.

The 2006 Santa Ynez Valley Sauvignon Blanc from The Ojai Vineyard is a rather exclusive vintage – it is a low-crop wine. Wine from a crop with a lower yield tends to be more powerful and of superior quality, thus this sauvignon blanc vintage has stronger aromas, is more tannic and is at its best when aged.

Pair this noteworthy wine with semi-soft Wisconsin Cheeses for a pleasant balance. Couple it with Grass Point Farms Monterey Jack, Edelweiss Creamery Dill Havarti or a young Blaser’s Valley View Cheddar.

Grass Point Farms, located in Thorp, Wisconsin, is operated by a team of organic farmers whose mission is to provide consumers with hormone-free, antibiotic-free and pesticide-free cheeses that are comparatively higher in nutrients than other cheeses. They achieve this through their grass-fed, certified organic pasture cows, and all of their cheeses are sold under the Wisconsin Organics label. One of their most versatile cheeses, Monterey Jack is part of their growing line of cheese styles. Monterey Jack is a semi-soft, creamy, slightly tart cheese. It is often flavored, though Grass Point Farms keeps their ingredients at a minimum. They also produce a Pepper Jack Cheese.

Havarti, a milder version of German Tilsit, is a buttery, slightly acidic cheese. Because of its smooth texture and subtle taste, this cheese is also often flavored with herbs and spices. Located in Monticello, Wisconsin, Edelweiss Creamery is well recognized for their Swiss and Havarti cheeses. Edelweiss Creamery Dill Havarti and the Santa Ynez Valley Sauvignon Blanc is a distinctive pairing.

Blaser’s Valley View Cheddar is one of a newly established line of hormone-free cheeses by Blaser’s Premium Cheese Company. This Cheddar is produced with milk from the Hastings Cooperative Creamery Company – a 90-year-old, 140-farmer cooperative. A younger and softer Cheddar, Blaser’s Valley View Cheddar is a perfect complement to the complex Santa Ynez Valley Sauvignon Blanc.

A fantastic Dill Havarti Popover recipe would be perfect for any of these semi-soft cheeses and a glass of sauvignon blanc, or simply relish the cheese, crackers and a glass of wine while relaxing on your porch, watching a cool spring sunset. Enjoy!

With spring in full-stride and summer just around the corner, it’s time to bring back those backyard barbecue beer and cheese pairings that we all love and crave during the cold winter months. Thus, without further ado, we present a tall pint of Sierra Nevada Pale Ale and an array of distinctive Wisconsin semi-hard cheeses as your Cheese Cupid pairing this week. Enjoy!

Produced by the Sierra Nevada Brewing Co., Sierra Nevada Pale Ale is a prominent classic-style beer. Made with top-fermenting ale yeast and brewed with Magnum, Perle and Cascade hops, this beer is known for its high notes of maltiness and superior hoppiness. It has a deep amber hue, a full-bodied taste and spicy after-notes, which have lead to several national brewing awards. Pair this brew with BelGioioso Small Style Provolone, Castle Rock Organic Farms Raw Milk Cheddar and Roth Käse Van Gogh Smoked Natural Gouda at your “cookout season opener.”

Located in Denmark, Wisconsin, BelGioioso Cheese has specialized in all-natural, award-winning Italian-style cheeses for more than 20 years. BelGioioso Small Style Provolone is made from whole cow’s milk and aged at least 60 days. Closely related to Mozzarella, Provolone is distinguishable by its fuller flavors that intensify with age. It goes well with cured meats and the sweetness of tomatoes and late-harvest fruits. These smaller cuts of Provolone are great for gift-giving or snacking on with a cold brew in hand.

Settled in the lush green valleys in Osseo, Wisconsin, Castle Rock Organic Farms concentrates on sustainable artisan cheeses, including Blue Cheese, Colby, Cheese Curds, Cheddar and Raw Milk Cheddar. Castle Rock Organic Farms Raw Milk Cheddar supports key consumers who have a passion for environmentally conscious products and it comes in an array of flavors. Try the Spinach Leek Garlic, Lemon Thyme Ginger, or Black Bean Salsa varieties. If you’re looking for something more traditional, these cheeses also come in Mild, Medium and Sharp. Pair any of these flavors with a pint of Sierra Nevada Pale Ale this week. Don’t forget the crackers!

Originally from Switzerland, the Roth family moved to America in 1911 to start crafting Eurpean-style cheeses in Green County, Wisconsin, now often known as “Little Switzerland.” Roth Käse Van Gogh Smoked Natural Gouda is made by aging the Gouda for six months and then smoking it, which adds the quintessential savory flavor to the cheese.

Make Tavern Beer Cheese with Sierra Nevada Pale Ale and one of these delicious semi-hard Wisconsin Cheeses for your first outdoor affair this summer.

April has begun. Spring is in the air. What better way to start off the new season than with a bock beer as our Wisconsin Cheese Cupid Pairing of the Week? This week’s pairing is Shiner Bock from Spoetzl Brewery in Shiner, Texas. Classified as “spring beers,” bocks have a long history of being brewed by Bavarian monks during the religious season of Lent. Shiner Bock has a deep amber color and a thin head, with a grainy smell and taste and a hint of caramel. This bock has an overall light, mellow mouthfeel, with little bitter aftertaste. Pair a pint of Shiner Bock with German-influenced Wisconsin Cheeses, such as Klondike Cheese Company Brick, Chalet Cheese Cooperative Country Castle Limburger, and Holland’s Family Farm Marieke Gouda, plain or smoked.

Klondike Cheese Company is a fourth-generation cheese company that’s home to three Wisconsin Master Cheesemakers. Located in Monroe, Wisconsin, Klondike Cheese Company gets the milk for its cheeses from 85 nearby family farms. Though best known for its distinct Feta Cheese, Klondike Cheese Company makes delicious Muenster and Brick Cheeses. Brick Cheese, a Wisconsin original, is a sweet and pungent cheese. It is a perfect cheese on dark bread – add some onions and pair with a Shiner Bock. Heavenly.

Chalet Cheese Cooperative is a farmer-owned co-op in Green County, Wisconsin. Founded in 1885, Chalet Cheese Cooperative and its Wisconsin Master Cheesemakers have won numerous national and international awards. As the only U.S. producer of Limburger, under the brand Country Castle Limburger, Chalet Cheese Cooperative is nationally acclaimed. Limburger is well-known for its strong odor. When the cheese is first produced it is firm and crumbly, similar to Feta, but within six weeks of production Limburger becomes softer along the edges though is still chalky near the center. Once it is aged for two months, the cheese is creamy and smooth and at three months, the cheese’s pungent odor becomes present. This cheese is often enjoyed in a Limburger sandwich – rye bread, raw onion, and Limburger Cheese. Another delicious sandwich to enjoy with a Shiner Bock.

Holland’s Family Farm, located in Thorp, Wisconsin, is a first-generation Wisconsin dairy farm established in 2002. The farm’s Gouda Cheese, Marieke Gouda, is a very popular Wisconsin-based Gouda Cheese, and although it has only been produced for three years, has already won numerous awards. The cheese is produced in several flavors – the plain or smoked varieties are best alongside a Shiner Bock.

A 2007 Four Graces Pinot Noir is our Wisconsin Cheese Cupid Pairing of the Week. This pinot, from Willamette Valley, Oregon, was ranked the 21^st most popular pinot noir in the 20^th Annual Wine and Spirits Restaurant Poll. Known for being soft, smooth, earthy and elegant, this vintage is aged for over 10 months in French oak barrels. It has vibrant flavors of strawberry and blackberry, with concentrated tannins and notes of wild mushrooms. Because of its bright flavors and aged focus, this pinot noir pairs well with nearly all types of Wisconsin Cheese. Stella Fontinella, BelGioioso Parmesan, and Seymour Green Crest Gorgonzola are all delicious cheeses to try with this unique “New World Burgundy.”

Stella Fontinella is a variation of the semi-soft cheese Fontina. Fontina first became popular in the United States when it was imported from Sweden. Made only by Stella Cheese, located in Green Bay, Wisconsin, Fontinella is a sweet and creamy cheese with a slight hint of tanginess. Serve a glass of Four Graces Pinot Noir with Stella Fontinella and cured meats such as prosciutto and salami, crusty bread, and delicate fruits like peaches, melons, and figs.

A hard cheese, Parmesan is sweet, nutty, and granular in texture, becoming rich and intense with age. Parmesan is very popular in the United States, which has led to the production of many U.S. award-winning Parmesans, including BelGioioso located in Denmark, Wisconsin, which won first place at the 2009 World Cheese Awards. Made from part-skim milk and aged for over 10 months, BelGioioso Parmesan is delicious when grated on pasta, rice, soup, and salads.

Gorgonzola is named after the town located in the Po Valley, near Milan, Italy, where it has been made since 879 A.D. Italian-style Gorgonzola ripens to yield a soft, creamy texture and a flavor that is more earthy than sharp. Wisconsin Italian-style Gorgonzola resembles the dolce latte or sweet milk Gorgonzolas of Italy that are especially creamy. Seymour Green Crest Gorgonzola features a green mold that is imported directly from Italy. Seymour Green Crest Gorgonzola pairs well with apples, nuts, poultry, and a glass of Four Graces Pinot Noir. Spoil yourself and a loved one with a glass of Four Graces Pinot Noir and a Wisconsin Gorgonzola Orzo Salad with Blood Orange Vinaigrette, Calabrese Salami, Rock Shrimp, and Baby Arugula tonight.

Our pairing this week is a 2007 Newton Chardonnay from Newton Vineyards in Oakville, California. This 2007 chardonnay vintage is delicate, with aromas of crisp apple, pear and toasted bread. Upon tasting, flavors of peach, clove and fresh tangerine balance out this bright and richly textured wine. Very versatile, this wine is a great choice for many foods and goes well with a variety of cheeses, from the fresh and mild, to the aged and complex.

Pair this chardonnay with Crave Brothers Cheese Fresh Mozzarella, Bleu Mont Dairy 10-month Aged Gouda and Gingerbread Jersey Monterey Jack.

Noted as Mozzarella Fresca in Italy, its origin, Fresh Mozzarella was first made with milk from the water buffalo. In Wisconsin, it is most often made with cow’s milk. This cheese is known as a Pasta Filata cheese, which means that the curds are kneaded, then stretched and formed into balls or logs. Moreover, this cheese is not cured in brine or aged like the low-moisture Mozzarella that many are familiar with in the Midwest. Instead, Fresh Mozzarella is eaten when only a few days old, and to keep it fresh, the cheese is submerged in water. Crave Brothers Fresh Mozzarella is a delicate, young, milky cheese that comes as ciliegine (cherry size), bocconcini (ball size) and ovoline (egg size), or in eight-ounce balls and one-pound logs. Fresh Mozzarella is great when served in the traditional Italian manner, caprèse style – with sliced tomatoes and chopped fresh basil, drizzled with extra virgin olive oil and seasoned with ground pepper – a great dish with a glass of this week’s chardonnay.

Bleu Mont Dairy, in Blue Mounds, produces uniquely aged Cheddar and Gouda cheese from organic milk of pasture-grazed cows. Bleu Mont Dairy 10-month Aged Gouda is a sweet and nutty cheese, which holds up well in a robust fondue dish, as an appetizer or even as a savory dessert aside a glass of Newton Chardonnay. Notably, Gouda is traditionally pronounced “khow da.”

Monterey Jack is the perfect versatile cheese. It can be flavored with almost any herbs, spices or food profiles. Gingerbread Jersey Monterey Jack comes in several unique flavors, including “Taste of Athens,” “Taste of Bangkok” and “Taste of Sicily.” These different cheese flavors are delicious on inventive pizza and sandwich recipes.

Try making one of these pizza recipes with this week’s Wisconsin Cheese pairings – don’t forget the glass of chardonnay:

Flatbread Pizzas with Wisconsin Mozzarella and Gouda

Mediterranean Pizza with Fresh Mozzarella

Spicy Pepper Jack and Chicken Pizza

Grilled Pizza with Wisconsin Three-Cheese Blend

This week we’re pairing a 2007 Willamette Valley Pinot Noir from Shea Wine Cellars, with semi-soft, and hard cheeses. This pinot is vibrant and explosive, with aromas of cherries, strawberries and raspberries. The vintage flavor is well balanced and fruity with spicy characteristics and a long, complex finish that lends itself well to creamier, and intensely flavored Wisconsin Cheeses.

Pair a glass of this pinot noir with semi-soft cheeses, Dofino Creamy Havarti, Meister Cheese Company Great Midwest Basil Jack and BelGioioso Fontina. Or complement the smooth pinot with high-texture, the low-moisture, hard-style cheese of Harmony Specialty Dairy Foods Aged Asiago.

Havarti, a milder version of German Tilsit, originated in Denmark. In Wisconsin, the Center for Dairy Research at the University of Wisconsin-Madison developed a special Wisconsin-style Havarti that is firmer in texture and more buttery than other types. Dofino Creamy Havarti is a perfect example of this gentle and buttery cheese, produced in the Danish tradition. Need an easy and delicious Havarti recipe? To prepare baked Havarti, wrap an 8-ounce piece in puff pastry, brush on egg wash and bake at 425º F until golden brown. Serve hot with fresh fruit, such as apples or pears, for a party appetizer.

Meister Cheese Company produces cheese that is known for its many unique flavors and intense creaminess. Great Midwest Basil Jack, a variety of the Meister Cheese Monterey Jack line, is delicate, buttery and has a slightly tart flavor that balances nicely with the basil herb. Monterey Jack goes well with fruit and poultry.

Fontina originated in Italy in 1477 in the mountainous Val d’Aosta region near the Swiss border. It was named Fontina d’Aosta for Mont Fontin and the nearby village of Fontinaz. Fontina is considered to be one of the most versatile cheeses in the world because it is excellent both on the table and in cooking. BelGioioso Fontina is a semi-soft, mild cheese with a silky texture and sweet, yet earthy flavor – a divine melting cheese.

Asiago derives its name from a small town in northern Italy. In Italy, Asiago usually means Asiago Fresco, or fresh and has a mild flavor and semi-hard texture. In Wisconsin, cheesemakers age Asiago to develop sharper flavors. Thus, Asiago Cheese is often firm and grated. Harmony Specialty Dairy Foods Aged Asiago is creamier, with sharp and tangy flavors. Pair it with a glass of Willamette Valley Pinot Noir and some crusty Italian bread.

Enjoy any of these cheeses and a glass of Willamette Valley Pinot Noir in the “Wisconsin Cheese Recipe of the Month”: Mediterranean Macaroni and Cheese.

Looking for a delicious cheese and wine pairing to help say farewell to winter? This week our Wisconsin Cheese Cupid pairing is a 2005 Franciscan Cabernet Sauvignon. Fruity and bold, this cab is the perfect libation to end winter blues.

Cabernet sauvignon is a classic Napa Valley wine. This deep, ruby-red vintage is a wine with supple tannins, vibrant flavors and an excellent balance. It has dark notes of black cherry, currant and tobacco. This cab is often described as “a mix of New World and Old World styles.”

Pair this cab with more forceful Wisconsin Cheeses such as Carr Valley Cheese 10-year Aged Cheddar, Edelweiss Emmentaler and Roth Käse Buttermilk Blue.

Carr Valley Cheese 10-year Aged Cheddar is handcrafted in the company’s La Valle plant in small vats by cheesemakers with more than 100 years of experience. Nestled in the rolling hills of central Wisconsin, Carr Valley Cheese remains one of Wisconsin’s most traditional cheese producers. Fourth-generation cheesemaker Sid Cook received his cheesemaking license when he was only 16 and now owns and operates the plant.

Edelweiss Creamery is a small artisan cheese factory established in 1873 in Monroe, Wisconsin. Edelweiss Emmentaler, a type of Swiss cheese, is made using raw milk and a traditional Swiss copper vat. It pairs well with fruits such as apples, pears and grapes.

Roth Käse Buttermilk Blue is a classic Blue Cheese for dips and dressings. It is a tangy Blue, yet restrained and is shelf-cured for at least 60 days. For a great Buttermilk Blue recipe try Fig and Port Wontons.

This week’s Wisconsin Cheese Cupid Pairing of the Week is a Tamarack Cellars Cabernet Sauvignon. This vintage is a powerful and full-bodied cab with flavors of cinnamon, blackberry, and chocolate, aged in French oak barrels for two years. This complex cab pairs well with Roth Käse Bleu Affinée, Roth Käse Grand Cru Gruyère, and Sartori Reserve Basil & Olive Oil Asiago.

Roth Käse Bleu Affinée is made from select wheels of Buttermilk Blue Cheese that are aged for six months, which makes the cheese more dense and peppery. Enjoy this cab alongside Gnocci with Blue Cheese and Wild Mushrooms.

Roth Käse Grand Cru Gruyère Surchoix is made by aging Grand Cru for nine months. It is a firm cheese with complex flavors of caramel and mushroom. Pair a glass of Tamarack Cellars Cabernet Sauvignon with this delicious Gran Cru Gruyère recipe.

Sartori Reserve Basil & Olive Oil Asiago is hand-rubbed with basil and olive oil, and provides an elegant twist on a classic Italian cheese. Satori Foods has been a Wisconsin cheesemaker since 1939 and is currently under its third generation of family ownership. Indulge in Eggplant Caponata Barocco with Sartori Reserve Basil & Olive Oil Asiago, and a glass of Tamarack Cab tonight.

This week our Wisconsin Cheese Cupid pairing is a 2006 Cambria Chardonnay. Chardonnay is a white wine made from the chardonnay grape and one of America’s most popular wines. Often aged in oak barrels, it is known as a buttery, rich, crisp wine that is often the driest of white wines. The 2006 Cambria Chardonnay is from Katherine’s Vineyard in Northern Santa Barbara County. Named after the proprietor’s eldest daughter, this wine is aged in French oak barrels and has a sturdy acidity. This vintage is bright with citrus, apple, and vanilla aromas. Pair a glass of this chardonnay with Silver Lewis Cheese Co-op Brick, Yellowstone Cheese Monterey Jack, or Saxon Homestead Creamery Saxony Tilsit.

Located in Green County, Wisconsin, often known as Wisconsin’s cheese epicenter, Silver Lewis Cheese Co-op is well respected for its Muenster and Brick. Brick cheeses resemble Germany’s surface-ripened Beer Cheese or Beer Käse. Wisconsin cheesemakers produce Brick in mild, medium, and aged varieties. Silver Lewis Cheese Co-op Brick atop Oliveto Pizza is the perfect meal next to the Cambria Chardonnay.

Yellowstone Cheese is located in Cadott, Wisconsin and offers more than 20 different flavors of Monterey Jack, including apple wine, black olive, tomato basil, and bacon ranch. The name Yellowstone Cheese is used because the farm is located on the Yellowstone Trail, which is the first automobile route from Plymouth Rock to Puget Sound. Pair a glass of Cambria Chardonnay with some caraway or vegetable Monterey Jack. Looking for an interesting recipe to use with Monterey Jack? Try these Duck Confit Enchiladas.

Saxon Homestead Creamery is a fifth-generation dairy farm in Cleveland, Wisconsin. The cheese from this producer, Tilsit, is a German-style cow’s milk cheese that is smooth, soft, and buttery. One specific Tilsit, branded Saxony, is a sophisticated cheese with a nutty flavor and supple body. Saxony is made from whole, raw cow’s milk. The cheese has light, dry, washed rind that’s ripened a minimum of 90 days.