Pairing of the Week

Love is in the air. But of course, for Wisconsin Cheese Cupid love is always in the air. This week is especially romantic, that is, because it is the week of Valentine’s Day. To celebrate this weekend, whether you are with a special someone snuggling up on your couch at home, laughing at a girls’ night out, or enjoying time well spent with a family you’ve built, enjoy a bold glass of cabernet coupled with Wisconsin Cheeses with your loved ones.

This week’s Cheese Cupid Pairing of the Week is Chateau Les Ormes de Pez, a French Bordeaux. This wine takes its name from the village of Pez near St Estèphe and is a Cru Bourgeois wine. This Bordeaux is made from the cabernet varietal and is historically known for its high quality. The 2003 vintage of this wine starts with a fresh, forward character on the nose. There is a dense palate, with supple, powerful fruit flavors. It has firm tannins and good acids. This wine is a must pairing with rich meat and cream-based dishes. Valentine’s Day dinner?

Pair this classic Bordeaux with North Hendren Cheese Cooperative Black River Blue, Stella Romano, Widmer’s Cheese Cellars Aged Cheddar, or Hook’s Cheese Garlic Cheddar.

The Black River Blue Cheese from North Hendren Cheese Cooperative is deliciously simple and this simplicity is a perfect match to a complex Bordeaux. The cooperative is a small, local non-profit cooperative with surrounding dairy farmers as owners. It has been in the cheese business since 1923 and has been specializing in pre premium blue-veined cheeses since 2001.

Stella Romano, from Saputo Cheese USA, is a favorite Italian cheese. Romano is often confused with Parmesan though it is a much sharper, tangier cheese. It has a saltier bite and is often aged longer. The Stella Cheese label specializes in Romano, Parmesan and Asiago cheeses.

Widmer’s Cheese Cellars Aged Cheddar, is a smooth, firm and rich Cheddar. It becomes increasingly sharp and more granular with age.

Hook’s Garlic Cheddar is white Cheddar infused with fresh garlic. It’s the perfect snacking cheese and is amazing in pasta sauces. However, this is, no doubt, a cheese to enjoy with someone you’ve been cozy with for a good deal of time.

Delicious red wine. Amazing Wisconsin Cheeses. A recipe for an out-of-this-world dinner for two. Happy Valentine’s Day. Love, Cheese Cupid.

Wisconsin Cheese Cupid Guest Blog Post: By Gail Ambrosius, Gail Ambrosius Chocolatier

At the first Isthmus Beer & Cheese Festival, this past Saturday, I was again reminded of why it’s so great to live in Wisconsin – even if the winter feels endless by late January. The beer! The cheese! All of it, wonderful.

And inspiring. There were lots of great cheeses and cheesemakers – I wish I hadn’t lost my cheat sheet. For me there were definitely some standouts that got me thinking about tasty chocolate and cheese pairings.

My all-time favorite is the award-winning Pleasant Ridge Reserve from Uplands Cheese Company in Dodgeville.

It’s a French Gruyère-style cheese. So good. Since this cheese has big rounded flavor, I would pair it with a deep dark-chocolate ganache, like the one in my Rica Organica truffle.

The cheese hits all the zones in your mouth, filling it with flavor. When backed by the chocolate’s rich creaminess – delicious.

Dunbarton Blue, from Roelli Cheese Haus in Shullsburg, would make a great companion to a simple dark chocolate.

It’s an earthy Cheddar with a suggestion of Blue Cheese – but not overpowering. I think it would make an interesting truffle too. I’d like to try introducing just a bit of this cheese into a creamy chocolate center.

The Apple Jack, by Gingerbread Jersey in Augusta, had a slight apple flavor with a bit of cinnamon. This Cheddar would be a great partner for either my Cinnamon/Cayenne or Machu Picchu truffles. The Apple Jack’s creaminess would nicely tame the heat on the end of the Cinnamon/Cayenne. I tried about eight varieties of Carolyn and Virgil Schunk’s cheese. I also loved their Cranberry Horseradish Cheddar. I just thought Thanksgiving when I ate it.

The Feta from Klondike Cheese Co. of Monroe is divine. It’s soft, creamy and not overly salted. This one is just right. I’d suggest pairing it with the big flavors of an Ecuadorian chocolate. The boldness of the chocolate will stand up nicely to the Feta cheese.

And if you’re lucky enough to get a bit of Hook’s 15-year-old Cheddar – Mmm, the possibilities. It’s so delicious with those tiny grains of saltiness that I love. I can just imagine a warm, crusty baguette sprinkled with chocolate shavings. The warm bread begins melting the chocolate, and then you top it with some crumbles of that incredible cheese. Oh joy. Oh comfort.

The best advice for pairing: If you think it might be good, give it a try. Have fun and be good to yourself!

Find more Gail Ambrosius Chocolatier pairings on her Facebook Page and Twitter account.

Gail Ambrosius truffle Twitter giveaway!

Love is in the air. So is the sweet smell of Wisconsin Crave Brothers Mascarpone and Columbian Dark Chocolate from Gail Ambrosius. Cheese Cupid is helping spread the love on Valentine’s Day by giving away 15 boxes of limited-edition heart-shaped truffles with Crave Brothers Cheese Wisconsin Mascarpone created by Gail Ambrosius.

You can enter the contest on Twitter. Tweet 3 words that come to mind when you think of Wisconsin Cheese and chocolate using the hashtag #cheeseandchocolate – example: Creamy, dreamy, delicious #cheeseandchocolate. Wisconsin Cheese Cupid will randomly pick 15 winners on Wednesday, February 10. The chocolate will be delivered on Friday, February 12.

Help spread the Wisconsin Cheese love.

Welcome in February, a well-known month of passion and desire, by bringing out the reds. This week’s Wisconsin Cheese Cupid Pairing of the Week is a classic Washington State merlot, The Velvet Devil. This 2007 vintage, from Charles Smith Wines in Columbia Valley, is a smooth wine for a moderate buy. The ruby-red merlot begins with a soft, plum scent. It has a light and balanced fruity nose. Overall smooth on the palate, this fruity merlot finishes with flavors of black cherry and cedar. Pair it with poultry, game, pork, red meat, and pasta.

Enjoy a glass of The Velvet Devil with BelGioioso Creamy Gorgonzola, Lorraine Swiss, Stella Parmesan, Sartori Reserve SarVecchio, or Fayette Creamery Avondale Truckle.

BelGioioso Creamy Gorgonzola is a soft, blue-green veined cheese, aged for 90 days. It has a full, earthy flavor and creamy texture. BelGioioso Creamy Gorgonzola won Bronze at the 2009 World Cheese Awards.

Lorraine Swiss, from Saputo Cheese USA, is a Wisconsin Swiss created to be the perfect deli cheese. It is creamier than traditional Swiss and has a lacy, light texture that lets the cheese pile easily on sandwiches and platters.

Stella Parmesan, from Saputo Cheese USA, is aged over 10 months. Parmesan, one of the most well-known Italian cheeses, tastes sweet and buttery compared with the sharper flavor of Romano.

Award-winning Sartori Reserve SarVecchio Parmesan is consistently judged the best U.S. Parmesan; in fact, it won the U.S. Cheese Championship in 2009. SarVecchio is aged at least 20 months and has a distinctive fruity flavor with lightly roasted caramel notes.

Avondale Truckle, a cloth-wrapped Cheddar, is sold under Brunkow Cheese’s Fayette Creamery label. Made from raw cow’s milk, this Cheddar is aged for 6 to 18 months and develops a full flavor with wild, earthy aromas.

Looking for a recipe for these Wisconsin Cheeses? Something to pair with your glass of Velvet Devil? Snuggle up on a cold February night with a bowl of Tuscan Onion Soup with Shaved Wisconsin Parmesan.

A deep red wine and a complex aged Wisconsin Cheese is the perfect pairing for a fond farewell to another wintery January. This week’s Wisconsin Cheese Cupid Pairing of the Week is a Cristom Vineyards 2005 Estate Syrah, Eola-Amity Hills.

Located in the Willamette Valley in Salem, Oregon, Cristom Vineyards is 65 acres and eight distinct vineyards with specific grape varietals. The 2005 Estate Syrah is the third release of the vineyard’s Estate Syrah and the coolest vintage of the three. This wine is ruby red, with rich aromas of raspberries, hints of blueberries, and moderate tannins on the finish.

Pair a glass of this wine with Henning’s Cheese Aged Peppercorn Cheddar, BelGioioso Cheese Italian Extra Sharp Provolone, Salemville Amish Blue, or Bleu Mont Dairy Cave-Aged Bandaged Cheddar.

Henning’s Cheese is known for its Cheddar Cheese, as makers of the “Mammoth Cheddar” wheels, ranging in size from 75 to 1,200 lbs. Otto Henning began the family tradition of cheesemaking in 1914, and Kerry Henning currently carries on this tradition. Henning’s Cheese Aged Peppercorn Cheddar won Best of Class at the 2009 U.S. Championship Cheese Contest. This aged cheese is a perfect dinner party companion to a deep, red syrah.

BelGioioso Cheese Italian Extra Sharp Provolone is made with whole cow’s milk and is produced using the same techniques as they use in Italy. The cheese is roped and dipped into a plastic coating, which helps the cheese breath, creating a drier cheese. It is then aged inside a temperature-controlled room for up to a year. This cheese pairs well with pears, figs, cashews, and olives for an easy party appetizer.

Salemville Amish Blue is known for being produced using rBGH-free milk from cows hand-milked twice daily. The famous blue streaks are a result of mold from bacteria added during manufacturing. The distinct types of milks make the Blue Cheese individually characteristic.

Bleu Mont Dairy Cave-Aged Bandaged Cheddar is an English-style cheese made with raw, organic milk from pasture-grazing cows. The Cheddar has a clean feel, with grassier, nuttier notes than many other types of Cheddar. Bleu Mont Dairy is owned by Willi Lehner, a Swiss-American cheesemaker, and is located in Blue Mounds, Wisconsin.

Happy National Cheese Lover’s Day! Wisconsin Cheese Cupid is passionate about pairing artisan Wisconsin cheese with beverages from around the country and are excited to be celebrating this day with so many of you who share our devotion to delicious cheese. In honor of our cheese love affair, tell us what cheese and wine, spirit or beer pairing has become your soul mate by posting your Wisconsin cheese love on Facebook, tweeting your pairing to @CheeseCupid or sharing your thoughts on this blog. Cheese lovers unite – and spread the Cheese Cupid love!

As January continues, keep the New Year interesting by pairing a well-known international lager with Wisconsin-branded local cheeses. This week’s Wisconsin Cheese Cupid “Pairing of the Week” is a Stella Artois with semi-soft Wisconsin Cheeses, such as Limburger, Butterkäse, and Swiss.

Stella Artois is a Belgian-style bottom-fermented pilsner with a full-bodied lager taste. This brew pours clear with an amber hue. The smell is hoppy, with sweet, grassy notes. A crisp taste is followed by a slight yeastiness with a bitter but pleasant finish.

Pair a pint of Stella with Country Castle Cheese Limburger by Chalet Cheese Cooperative, Cedar Grove Cheese Butterkäse,  and Roelli Cheese Swiss.

Limburger, a pungent, surface-ripened cheese, is the most famous of all Belgium cheeses. Country Castle Cheese Limburger, produced by Chalet Cheese Cooperative, remains the only U.S. produced Limburger. Enjoy this cheese the traditional way – a thick slice of Limburger and slices of raw onion, layered between two slices of dark rye bread – served with a cold lager.

Butterkäse originated in Germany, as an Alpine cheese, and has since become a notable Wisconsin Cheese. The Wisconsin Butterkäse from Cedar Grove Cheese Company is pale yellow and smooth with a mild, delicate taste. Established in 1878, Cedar Grove Cheese Company is well known for its variety of organic and specialty cheeses using only vegetarian, GMO-free ingredients. Cedar Grove Cheese has also implemented a “Living Machine,” using microbes and tropical plants, which is able to clean all the cheese factory’s washwater using natural and efficient processes.

Swiss Cheese is globally known for its strong, aromatic flavors and recognized as European in nature, though American cheesemakers are responsible for modernizing Swiss Cheese production. With the American advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, it became possible to produce rindless Swiss Cheese. Wisconsin cheesemasters, Roelli Cheese, specializing in handcrafted Swiss for nearly 100 years, reopened its historic cheese factory in 2007. Roelli Cheese produces a whole milk, Shelf-Cured Swiss, as well as Ûberkäse, a cheese with the look of Brick and the taste of Baby Swiss. Swiss Cheese is full-flavored, buttery, nutty, and aged at least 60 days. Swiss Cheese is a delicious ingredient for casseroles, classic fondues, and potato dishes.

With the holidays and New Year’s Day through, January is a time for new traditions, new resolutions, and new wine and Wisconsin Cheese pairings. This week’s Pairing of the Week is a 2004 White Oak Merlot. The grape of this merlot was hand harvested from 17 acres of volcanic soil on the Napa Valley Vineyard. The aging process for this wine occurred in 50 percent new Bourdeaux-style French/Hungarian oak barrels for 18 months. This merlot has bright fruit notes of black cherry and raspberry. It has firm tannins and a complex finish, with hints of vanilla, coffee, and chocolate adding rich depth.

Pair a glass of this merlot with Widmer’s Cheese Cellars Aged Brick, Deppeler Cheese Factory Baby Swiss, and Bass Lake Cheese Factory Sharp Cheddar.

Brick is a very versatile cheese, made in mild, medium, and aged varieties, plain or flavored with caraway and hot peppers. Widmer‘s Cheese Cellars makes the surface-ripened Brick cheese in small batches, hand filling the brick molds with curd. Widmer’s Cheese Cellars’ master cheesemaker Joe Widmer is a third-generation cheesemaker. His Swiss grandfather started the cheese plant and store, and Joe joined the business after earning his degree in food science. Widmer’s Aged Brick is best at three-and-a-half months old.

In Wisconsin, cheesemakers traditionally produce Baby Swiss from whole milk, unlike traditional Swiss, which is made from partially skimmed milk. Baby Swiss got its name for several reasons. It is not aged as long as traditional Swiss, contains smaller holes, and is usually produced in smaller sizes. Deppeler Cheese Factory Baby Swiss is a well-respected Wisconsin variety. Need a delicious way to serve Baby Swiss? Bake French bread topped with shredded Baby Swiss and chopped scallions. Also, Baby Swiss enhances frittatas and quiches.

Prior to 1850, nearly all the cheese produced in the United States was Cheddar. Today it accounts for a large percentage of the cheese made in the state. This makes Wisconsin the leader in U.S. Cheddar production. Bass Lake Cheese Factory has been producing Cheddar since 1918. The factory uses recipes handed down from generations, as well as new creative techniques to produce innovative cheeses. The Bass Lake Cheese Factory Sharp Cheddar is aged 6-12 months. Add Sharp Cheddar to cream-based soups or sauces for steamed vegetables and baked dishes. Make a traditional grilled cheese sandwich or use it to top a baked potato. Enhance apple pie by adding shredded Sharp Cheddar to the crust.

The New Year has officially begun. Resolutions are top of mind. Promise of good fortune is ringing throughout ears. Start off the year on the right note, with this week’s Wisconsin Cheese Cupid pairing, Anchor Porter, by Anchor Brewing Company in San Francisco, California.

Anchor Porter is a dark brew made with specially roasted dark malts and top-fermenting yeast. This porter is medium-bodied, highly hopped, and has a thick, creamy head. It has notes of chocolate and coffee. Pair this beer with strong, bold-flavored cheeses. Try Burnett Dairy Cooperative Alpha’s Northwoods Aged Cheddar, Chalet Cheese Cooperative Limburger, or Holland’s Family Farm Marieke Italian Herb Gouda.

Cheddar is a rich cheese that becomes sharp and assertive with age. Burnett Dairy Cooperative Alpha’s Northwoods Aged Cheddar is a full-bodied yellow Cheddar that is naturally aged. It is a delicious snacking and serving Cheddar.

Limburger is often known as “stinky” cheese for its pungent aroma and strong taste. It was originally produced in Belgium, but is now associated with German origins. Chalet Cheese Cooperative in Monroe, Wisconsin is the last producer in the United States of Limburger. Chalet’s Limburger is buttery, and varies with age. When young, it is crumbly and Feta-like. At two months the cheese is smooth, creamy, and sweet. Aged, Limburger is intense and musky.

Holland’s Family Farm Marieke Italian Herb Gouda is a flavored, specialty Gouda from Holland’s Family Cheese in Thorp, Wisconsin. Made with whole milk, rich, smooth and creamy, Gouda is known as a “sweet curd cheese.” Gouda develops more complex caramel flavors and a firmer texture when aged.

It’s time to ring in the New Year once again. Celebrate in style with the Wisconsin Cheese Cupid “Pairing of the Week” – champagne with semi-soft and soft Wisconsin Cheeses.

Brut Yellow Label by Veuve Clicquot Ponsardin is a balanced champagne blend of reserve wines from as many as 50 to 60 different crus. The champagne’s grape varietals include pinot noir, pinor meunier, and chardonnay. Golden yellow, Brut Yellow Label yields a nose of white fruit and raisin, with a toasty vanilla finish. Pair this champagne with Holland’s Family Cheese Marieke Gouda, Roth Käse Vintage Van Gogh Gouda, Arla Foods’ Dofino Edam, or Président Brie.

Gouda is a smooth, nutty cheese that originated in Holland. Marieke Gouda is Holland’s Family Cheese’s signature cheese with equipment, cultures, and herbs imported from Holland. The Gouda is available in 13 flavors. Year-round flavors include Italian Herb, Onion & Garlic, Smoked, and Foenegreek. This Gouda is perfect for a cheese plate.

Roth Käse Vintage Van Gogh Gouda is produced in small batches with full-cream milk. This cheese is aged for six months, during which it develops a creamy texture and caramel undertones. A good serving or cooking cheese, Vintage Van Gogh is delicious in omelets and quiches.

Edam is a savory, mild cheese traditionally from Europe. The name “Edam” comes from a town of the same name in southern Holland. Arla Foods’ Dofino Edam is subtle, with a nutty flavor. It goes well with fruit, baked foods, and Carribbean-style dishes.

Brie is a rind cheese – with white mold growth on the exterior of the cheese – traditionally from France. It has a soft, creamy interior, thin edible rind and a rich, earthy mushroom flavor. It is often paired with crackers or crusty bread. Président Brie, from Belmont, Wisconsin, is buttery, creamy, and comes in several serving sizes. Serve it with fruit, nuts, or olives.

A toast to good fortune. Good bubby. And Wisconsin Cheese.

Get into this week’s holiday spirit with the Wisconsin Cheese Cupid “Pairing of the Week,” a robust 2007 Zinfandel from Green & Red Vineyards, in Napa Valley, California. Zinfandel has been coined America’s grape, though it originated in Italy as the Primitivo variety.

This lush and dark vintage is a blend from three mountain vineyards that overlook Chiles Canyon. It is aged for 14 months in 50/50 American/French oak barrels. The nose offers notes of cherry, raspberry, and smoky sage. This wine finishes with lively tannins. Pair this vintage with hard or blue-veined cheeses. Try it with Stella Kasseri, Park Cheese Casaro Romano, or Seymour Dairy Ader Käse Reserve, Aged Blue.

Kasseri is a sharp, hard cheese originating in Greece. Stella Kasseri is firm, tangy, and salty. Add it to your antipasto tray or melt it over garlic bread.

Romano is a well-known hard cheese from Italy, similar to Parmesan. Park Cheese Casaro Romano has a sharper and more assertive taste than Parmesan. It is also slightly creamier. It goes well with apples, pears, salad dressings, and sauces.

Seymour Dairy Ader Käse Reserve is an aged, blue-veined cheese crafted in the German cheesemaking tradition. This Blue has creamy, sweet undertones and a rich, intense flavor.