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.

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.