As spring comes to an end and summer quickly approaches, asparagus is in full season across the country. Prized for its nutritious value, sweet taste and tender texture, asparagus goes hand in hand with Wisconsin Cheese. What is your favorite way to prepare asparagus? Do you have a favorite asparagus recipe?

This Tuscan-Style Wisconsin Grilled Cheese Sandwich is a distinctive way to enjoy the season’s fresh ingredients and your favorite Wisconsin Cheeses during June Dairy Month.

Looking for more recipes with asparagus and Wisconsin Cheese? Interested in more grilled cheese recipes? Who makes Wisconsin Fontinaor Fresh Mozzarella?

Tuscan-Style Wisconsin Grilled Cheese Sandwich

Serves 6

18 spears (2 pounds) asparagus, grilled
1/2 cup prepared balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (12 ounces) Wisconsin Fontina cheese
12 slices (1 pound from 4-ounce ovals) Wisconsin Fresh Mozzarella cheese
1 cup (2 ounces) fresh basil leaves
1 cup (12 ounces) roasted red pepper pieces
12 slices (12 ounces) Wisconsin Provolone cheese
Extra virgin olive oil, as needed

In a large bowl, toss the grilled asparagus with vinaigrette. Cover and refrigerate for at least 2 hours before using. Preheat the oven to 350°F. Lay 6 slices of bread on a clean, flat surface. Top each slice with (in order): 2 slices of Fontina cheese; 3 marinated, drained asparagus spears; 2 slices of fresh mozzarella; 6 fresh basil leaves; 2 1/2 tablespoons of red pepper pieces; and 2 slices of provolone. Top with a second slice of bread. Cover and reserve. Brush both sides of each sandwich lightly with olive oil.

Heat a large nonstick skillet over medium heat and grill the sandwiches on both sides, until golden brown. Transfer to a sheet pan and bake for 8 to 10 minutes or until heated through. To serve, transfer to individual plates, cut each sandwich and 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.

As winter approaches, cozy up by the fireplace with a smooth lager – the perfect beer to accompany your turkey, mashed potatoes, stuffing, cranberries, pumpkin pie and, of course, Wisconsin Cheese platter.

This week’s Wisconsin Cheese Cupid pairing is Harp, from Guinness Brewing. Harp is a golden lager, moderate-bodied and well balanced. The nose has sweet hints of grain. It was first produced in 1960 as a bottled beer and became available on draught in 1964. Pair it with semi-soft cheeses, known for their rich buttery texture. For an even bolder taste, try semi-soft cheeses infused with flavors such as dill and pepper. Pair Harp with Roth Käse Landhaus Butterkäse, Park Cheese Company Aged Provolone or Kretschmar Swiss.

Roth Käse Landhaus Butterkäse is a buttery, mild cheese that melts in your mouth. Pair it with apples and crackers, or use it to make a comforting grilled cheese sandwich.

Park Cheese Company Aged Provolone is a firm, ivory cheese that becomes more granular with age. It goes well with cured meats and fruits.

Kretschmar Swiss is a full-flavored Swiss, buttery, nutty and with characteristic holes. It is an aged Swiss, at least 60 days. This cheese is delicious with fruit and in baked dishes.