by Wisconsin Cheese

Today’s the last day for the t-shirt and apron giveaway.

Answer one of the last two questions (in the comment section of this post) for a chance to win a Cheese & Burger Society t-shirt or Cheese Cupid apron.

Happy Memorial Day weekend! Enjoy the rest of National Burger Month with a delicious Wisconsin cheese-smothered burger this weekend and get set for the start of June Dairy Month next week!

• If you’re craving a little burger and cheese romance, which Cheese & Burger Society cheeseburger is your match? (Hint: Visit CheeseAndBurger.com)
• Which German-derived beverage goes well with a cheeseburger topped with Limburger, Brick Cheese, and Swiss Cheese, to name a few? (Hint: Visit CheeseCupid.com)

Congratulations to Alisa (t-shirt) and Leah (apron) for being yesterday’s winners!

(One prize her household. US only.)

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.

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.