On a warm summer day, I love to move the kitchen outdoors. Chopping vegetables next to the sizzling grill is a memory that keeps me warm throughout a cold winter. Summer days are made for simple living, stress-free dinners and relaxing time with family and friends. It’s also time for gorgeous fresh produce – which is the basis for my cooking. The fresh vegetables of the season are also the inspiration for this simple burger topped with scrumptious Wisconsin Feta cheese and spiced up with chili and lime.

Ingredients: (Serves 4)

1 pound ground turkey

7 ounces Wisconsin Feta

1 cup sweet corn

1 zucchini

2 shallots

2 garlic cloves

1 red chili pepper

olive oil for cooking

coarse salt & pepper

juice of 1/2 lime

4 fresh buns

fresh basil

sour cream for serving

Cooking Directions:

Heat a grill pan over medium-high heat. You can also cook the turkey patties outdoors on the grill for a summertime barbecue. Season the ground turkey with salt and pepper and shape it into four good sized and firm patties. Brush lightly with olive oil. Grill the patties on both sides until nicely browned and cooked through.

While the turkey patties are cooking, chop zucchini and shallots into small cubes. Cut a chili pepper in half lengthwise and remove the seeds. Finely chop the chili and peeled garlic cloves. Heat a tablespoon of olive oil in a large pan over medium heat. Add corn and all the chopped vegetables in the pan. You can use freshly cooked or frozen corn. Fry until the vegetables are gently colored for 3-5 minutes. Season to taste and squeeze in lime juice.

Place a turkey patty on top of halved bun and spoon the vegetable mix on top. Top generously with sliced or crumbled Wisconsin Feta, touch of pepper and chopped basil leaves. Serve with sour cream.

For suggestions on cooking with Wisconsin Feta visit EatWisconsinCheese.com. For more burger recipe ideas check out CheeseAndBurger.com. Happy summer cooking!

Memorial Day weekend is on its way. So break out the grill – charcoal or gas – grab your most trusted spatula, dust off that favorite apron, and get ready to celebrate a summer’s worth of delicious cheeseburgers – starting with these five-star cheeseburgers topped with delicious Wisconsin Cheese, from five chefs around the nation.

1. The Grandma Gertrude

by Chef Gregg Wangard of Marisol at The Cliffs Resort

The Grandma Gertrude is truly the breakfast of champions. It features an egg prepared over easy, two slices of Wisconsin Bellavitano Gold cheese, and a tasty Angus patty between buttered hamburger buns. Without question, it goes hand in hand with a cup of freshly brewed Joe and the morning paper.

Cheese Tip: Bellavitano Gold cheese features a rich and creamy texture, offers versatile flavor combinations reminiscent of Cheddar and Parmesan, and is excellent for melting. Pairs well with pinot gris, Riesling, sauvignon blanc, or scotch.

2. The Lamburgerini

by Executive Chef Kristine Subido of WAVE Restaurant & Bar

Inspired by the popular Turkish dish Adana kebab, these mini lamb burgers are giants when it comes to taste and satisfaction. They feature ground lamb topped with whipped Wisconsin Feta and a mouthwatering radish and cucumber salad. A fresh brioche sesame dinner roll serves as the bun for these delicious lamb sliders.

Cheese Tip: Feta browns well and sautés without melting. Feta is stored in brine that helps preserve it. To make additional brine, mix one tablespoon salt per cup of cool water. To reduce the salt content of Feta, rinse in cold water or soak in cold water or milk before serving. Pairs well with pilsner or pinot gris.

3. The Fire Station No. 5

by Chef Kent Rathbun of Abacus Restaurant

The Fire Station No. 5 is all about turning up the heat. It features Wisconsin Jalapeño Jack Cheese perfectly complemented by chipotle ketchup. Chopped cilantro and fresh jalapeño chiles added to the ground chuck give this cheeseburger that extra bite.

Cheese Tip: If the Jalapeño Jack is just too much, Wisconsin cheesemakers produce many flavors of Monterey Jack cheese: roasted garlic, wild morel and leek, onion and chive, and salsa, to name a few. Pairs well with a lager, brown ale, or Riesling.

4. The Lobsterwurst

by Chef Jason Gorman of Dream Dance

The Lobsterwurst pays homage to ocean-dwelling deliciousness. It showcases Wisconsin Gruyère atop an ever-so-edible deck of scallops, shrimp, and lobster. Seasoned with onions, garlic, and fresh tarragon, this cheeseburger is ready to take mouths on an epic sea-going voyage.

Cheese Tip: Carefully remove the rind of Gruyère before shredding or serving. Gruyère goes well with veal, chicken, potatoes, apples, pears, grapes, pickles, and mustards. Pairs well with a Weiss beer, chardonnay, or sauvignon blanc.

5. The Butcher Boy

by Chef Mindy Segal of HOTCHOCOLATE

The Butcher Boy is a hamburger that aims to please the meat lover in all of us. It features ground lamb and pork chorizo perfectly complemented by an oregano vinaigrette. For cheese, the Butcher Boy partners with the ever-so-rich and flavorful Carr Valley Creama Kasa.

Cheese Tip: Carr Valley Creama Kasa has a buttery piquant flavor. Pairs well with a brown ale or chardonnay.

When you think of a cheeseburger, which type of cheese instantly comes to mind?

Cheddar? American? Perhaps even Swiss?

Isn’t it about time to mix up your cheeseburger routine?

Well, you’re in luck – May is National Cheeseburger Month and what better way to celebrate than with a cheeseburger smothered in a not-so-typical cheeseburger cheese.

Everyone has his or her favorite cheeseburger recipe – but let’s put a little sizzle in that cherished cheeseburger decree. Fire up that grill for a new Wisconsin cheeseburger idea to bring to your next backyard barbecue.

Fresh Mozzarella

Originally made from buffalo milk, Fresh Mozzarella is a pasta filata cheese, meaning that the curds are kneaded, giving it the traditional “stretch,” and then formed into balls or logs. Wisconsin Fresh Mozzarella is made from fresh cows’ milk. It is delicate, milky and stored submerged in water to keep it fresh.  It is traditionally served in a Caprese salad with sliced Roma tomatoes and chopped fresh basil, and these three ingredients are just as tasty  when they top your cheeseburger.

Wisconsin Fresh Mozzarella pairs well with toppings such as pesto, roasted bell pepper, sun-dried tomatoes and avocado.  A refreshing cheese, Wisconsin Fresh Mozzarella can stand up and match well with  boldly flavored cheeseburger toppings such as strong mustards, jalapeño chiles, cumin, Cajun seasonings or horseradish. Try something new!

Need a recipe idea? Check out the Cheese & Burger Society’s The Gypsy and The Mamma Mia. Looking for Wisconsin Fresh Mozzarella? Check out Crave Brothers Cheese or BelGioioso Cheese.

Feta

Feta was first made in Greece and has become a popular Feta was first made in Greece and has become a popular Wisconsin Cheese. In addition to traditional unflavored Feta, Wisconsin Cheesemakers make Feta flavored with tomato, basil, pepper, garlic and herbs. This leading specialty cheese is often characterized as “pickled” because, after formation, it is cured and sometimes packaged in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses. When sautéed, Feta warms without melting – an interesting twist for a new cheeseburger topping.

Because of its Greek origins, Feta pairs well with vegetables. Top your next cheeseburger with Wisconsin Feta, olives, tomato and a garlic aioli.

For another topping idea, try The Cheese & Burger Society’s The Aunt Millie. For Wisconsin Feta Cheesemakers, check out Klondike Cheese Company and Organic Valley.

Brie

A delicious French-style cheese, Brie has found a new home with Wisconsin cheesemakers. Brie is a buttery and earthy cheese that pairs well with fruits, vegetables and herbs. Not often thought of as a cheeseburger topper, Wisconsin Brie will add a rich and unique layer to your next backyard burger – and it easily melts.

Top your next cheeseburger with mushrooms, sautéed onions and Wisconsin Brie; bacon, sliced apples and Wisconsin Brie; or a sweet chutney, spring greens and Wisconsin Brie. The possibilities are endless.

The Miss Daisy, from The Cheese & Burger Society, is another delicious example of a cheeseburger with Wisconsin Brie. Lactalis USA, Inc. in Belmont, Wisconsin, makes President® Brie, a delicious and widely available choice.

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.

For more Organic Valley information, follow them on Twitter and Facebook.

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.