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.

It’s December. People around the world are busy with holiday shopping, party planning, seasonal decorating, sharing and making memories – and as season’s greetings are shared, the smell of vino is in the air.

This week’s Wisconsin Cheese Cupid pairing is a 2004 Bourgogne Pinot Noir, Robert Groffier Pere et Fils. This pinot is subtle, fresh, and earthy. It has notes of plum and dark berry. Because of this wine’s bright acidity and gentle tannins, it is approachable by many palates. Pair this vintage with semi-soft or blue-veined cheeses, such as Roth Käse Bambina Fontina, Roth Käse Ostenborg Havarti, or Hook’s Blue Paradise.

Roth Käse Bambina Fontina is a Fontina-style cheese that has a rich mouthfeel and tangy finish. It is delicious melted on flatbreads or pizzas.

Roth Käse Ostenborg Havarti is a buttery, rich, and flavorful double cream Havarti. This cheese is favored for slicing or cubing, or for snacking on with crackers. It is also excellent for cooking – use it in soups, salads and sandwiches.

Hook’s Cheese Company’s Blue Paradise is a double-cream Blue that is smooth, creamy, and rich, though the flavors of this cheese are milder on the palate than traditional bold Blue Cheese.

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.

It’s mid-November. Beloved Oktoberfest celebrations have come and gone. There’s a crisp breeze felt throughout, at least half of, the country. This can only mean one thing. America’s full-bellied, warm-hearted, turkey-loving holiday is almost here. Thanksgiving.

The season of giving has begun. In spirit of the season, why not share a bright chardonnay and Wisconsin Cheese pairing with family and friends?

The first Wisconsin Cheese Cupid “Pairing of the Week” is a 2006 Pouilly-Fuissé from Daniel et Martine Barraud in Burgundy, France. This chardonnay is 100 percent organic, from grapes harvested by hand and bottled without filtration. This vintage is bright yellow, with a full body and firm acidity. It has notes of pear, tangerine and lemon. Pair it with soft cheeses known for their mild flavor and high moisture content, or semi-soft cheeses known for their melt-in-your-mouth texture. Try this wine with BelGioioso Fresh Mozzarella, Roth Käse MezzaLuna Fontina or Edelweiss Creamery Butterkäse.

BelGioioso Fresh Mozzarella is a soft cheese, with a delicate flavor and texture. It is made from cow’s milk by kneading and stretching the curds. This cheese is not cured or aged, and is kept fresh by being submerged in water. It goes well with bread, in salads and in baked dishes.

Roth Käse MezzaLuna Fontina is a semi-soft, Italian Alpine-style cheese, ideal for melting and blending. It has a meaty flavor with a hint of mushroom. It is delicious with poultry, pastas, seafood and mushroom dishes.

Butterkäse is a semi-soft cheese of German origin, literally meaning “butter cheese.” Edelweiss Creamery Butterkäse is pale yellow, mild, creamy and delicate. Try it with cured meats, fruit and bread.