Hi everyone. My name is Mara and I blog over at M Loves M. I am a major cheese lover, as well as a sugar addict, and with Valentine’s Day approaching I thought it would be fun to incorporate both by making a romantic cheese board.

The first cheese on my cheese board is Merlot BellaVitano. This cheese has a creamy consistency similar to Cheddar, but is milder, and has hints of Parmesan. Pair Merlot Bellavitano with fresh blackberries and smooth dark chocolate. The blackberries and chocolate enhance the berry notes already present in the cheese.

Secondly, Pleasant Ridge Reserve, a Gruyere-style cheese, made with unpasteurized cow’s milk from pasture-grazed cows. I thought some chocolate and nuts would be the perfect companion for this three-time winner of the American Cheese Society Conference and Competition. Creamy and nutty, the cheese really stands on it’s own.

Last but not least, the crème de la crème! A wash-rind and soft-ripened cheese, don’t be fooled when you unwrap the boldly fragrant Petite Frère, it’s a sweet, decadent and flavor-complimenting cheese. I loved pairing fresh strawberries and a drizzle of honey with it. Together they were absolutely amazing, and the perfect end to a delicious cheese course.

I hope you all have a wonderfully romantic Valentine’s Day, whether it’s with your husband, wife, girlfriend, boyfriend, best friend, family, dog or cat! I’m out of town with work on Valentine’s Day but as soon as I get back this is how I’ll be celebrating the holiday with my husband! Cheese and love forever.

If cake is a way to serve buttercream icing and French fries are a way to deliver ketchup, then pizza is a means to eat lots of delicious melty cheese!

My husband is a baker and has been perfecting his pizza technique and crust recipe for years. He has finally nailed it, and I think the success is more a result of technique than ingredients.

We’ve used many different basic pizza crust recipes, so pick your favorite (white flour, herby, whole wheat or store-bought dough) and find yourself a pizza stone. The secret to our perfect pizzas is a hot oven and a hot pizza stone. Crank the oven to 500 degrees F and heat the stone inside. Assemble your pizza on a flat surface sprinkled with corn meal so the pizza will slide right

off. Roll out your dough, assemble your toppings, slide into oven and bake for 10 minutes. Crispy on the bottom, doughy on the top!

While my husband has mastered the crust, I’m usually in charge of coming up with the toppings. From sweet to savory, I’ve tried many combinations, but the one thing I can’t do without is the cheese.

This pizza featured Wisconsin Blue Cheese on top of a beautiful blend of figs, sautéed mushrooms and red peppers. Simple ingredients. Complex flavor.

After rolling out our dough, which was room temperature and nice and fluffy, I smothered it with some of Trader Joe’s fig butter. You could use any fig spread you wish here, or even a layer of thinly sliced fresh figs or dried figs – or any fruity spread, really – just something that spreads and is subtly sweet!

Next step was to sauté up some mushrooms. I used a mix of oyster, cremini and shiitake, but use whatever you like best! And don’t skimp on the butter.

With mushrooms laid down, I added red pepper slices for color and crumbled Wisconsin Blue cheese – about half the wedge.

500 degrees F and 10 minutes later, the cheese was melty, and the crust perfectly crispy on the bottom and puffy on the top. With the leftover cheese, I made a simple salad – Romaine tossed with toasted almonds, olive oil, smoked salt and Wisconsin Blue cheese.

When most think of tailgating food, the thought of a turkey burger does not pop up. Nonetheless, when I started making a new cheeseburger recipe for the tailgating season, I could not get turkey out of my head! So, I followed my instinct and went with it.

My husband and I are cheeseburger fanatics. We can never pass up trying out new cheeseburger dives, and when we grill at home, most of the time we are grilling cheeseburgers. It somehow just resonates in our blood to eat cheeseburgers, and eat them well. Our toddler is definitely our offspring, as he also joyfully gobbles them up.

Turkey and Wisconsin Havarti cheese go well together, and the addition of the ground almond in the meat was a perfect way to blend in fitting flavors, while helping to hold the patties together. There are a lot of flavors of Wisconsin Havarti, too – dill, jalapeno, caraway and pesto, to name a few – so get creative with your cheese selection!

If you are familiar with turkey burgers, you will find that one of the main obstacles is shaping the perfect patties so they do not dry out and fall apart – for these, I was able to put together the perfect combination of liquid and dry spices, while avoiding a typical flat patty.
The best way to grill turkey cheeseburgers is to place them directly over the hottest area for the first interval (flipping once) and then slide the patties to the cooler part of the grill to finish cooking. This is then where you add the Wisconsin Havarti and let it melt onto the burger while it finishes cooking. Delicious.

Although Milwaukee’s rich heritage has been influenced by many cultures and traditions, the city seems best known for its German ties. During the middle and late 19th century, German immigrants fleeing the Revolution of 1848 discovered both inexpensive land and freedom on the banks of Lake Michigan. And their settlement created a culture that washed over the city and gained widespread influence, particularly with regard to its food.

Nowhere is this more evident than along Old World Third Street, a three-block historic landmark zone just north of downtown. The city’s past is brought to life in the detailed facades of the 19th-century European-style buildings lining this cobblestone street, home to Usinger’s Sausage, Mader’s Restaurant, Wisconsin Cheese Mart, The Spice House, and the Old German Beer Hall.

This cheeseburger is a tribute to all that makes Milwaukee famous.

It begins with a simple burger made from fresh Wisconsin bratwurst, removed from its casing, shaped into a patty, and grilled. The cheeseburger is then topped with beer-braised onions and a liberal serving of delicious beer cheese sauce made with Wisconsin Cheddar cheese and Lakefront Brewery’s Riverwest Stein lager.

For the full Milwaukee experience, enjoy this burger on a warm summer night washed down with a cold beer and followed by a scoop of delicious frozen custard.

Looking for more Milwaukee? Check out the Cheese & Burger Society’s Milwaukee cheeseburger from Cheeseburgers Across America.

The San Francisco by the Cheese & Burger Society’s Cheeseburgers Across America road trip includes so many of my favorite ingredients: Wisconsin Cheese, red onion, tomato and lettuce, guacamole, bacon, and, of course, famous San Francisco sourdough bread. These ingredients are so wonderful, they remind me of two foods I adore – BLT sandwiches and guacamole cheeseburgers – so I wanted to play around with these ingredients some more.

First, I made The San Francisco on a hollowed-out sourdough roll, and I substituted one of my favorite cheeses, Wisconsin Pleasant Ridge Reserve, for the suggested Wisconsin Fontina cheese. It was a great combo, but so big I could barely get it in my mouth. It was big, messy, and delicious.

Next time around I tried it on slices of toasted sourdough bread. It was really delicious, and not nearly as messy.

I loved the flavors of the cheeseburger so much; I wanted to find more ways to enjoy them, so I came up with two ideas. Both have all the great San Francisco cheeseburger flavors but with a twist.

Believe it or not, the first idea came to me in a dream. Pizza! I chose a premade cornmeal pizza crust and topped it with shredded Wisconsin Gouda, slices of Roma tomatoes, mini burger meatballs, and red onions. When it came out of the oven I finished it with basil, bacon, and guacamole. This is a wacky kind of pizza to be sure, but you’d be surprised how well it turned out. When the tomatoes and onions cook down they become sweeter. The basil and bacon give the pizza some spice and smoky salt. As far as the guacamole goes, well, kind of like bacon, everything is better with a little guacamole. I can’t say I literally dream up recipes that often so I was very curious to see how it would taste and I was not disappointed.

The next idea was nachos. I used Wisconsin Cheddar, hamburger meat, tortilla chips, tomatoes, crumbled bacon, red onions, guacamole, and cilantro. The result was nothing short of amazing! Possibly the tastiest nachos I’ve ever made. I love the way the nachos look, so colorful with lots of great textures and flavors, gooey cheese, crunchy bacon and the creamy guacamole.

Thanks to inspiration from Wisconsin Cheese and The San Francisco, these ingredients prove to be so delicious that they can make plenty of foods. See my recipe for The San Francisco below.

As one of the most recognizable spokespersons for Wisconsin agriculture, Katie Wirkus, the 64th Alice in Dairyland, kicked off her role during June’s National Dairy Month by attending several dairy Breakfasts on the Farm and media events. As she continues in her role of Alice in Dairyland, Wirkus is eager to travel throughout the state promoting Wisconsin’s products and educating people about Wisconsin’s agricultural past, present and future. We had the pleasure of chatting with Wirkus about her background, memories and goals for the dairy industry. Not to mention, she shared with us two favorite family recipes to enjoy!

How was Alice in Dairyland first established?

The Alice in Dairyland program started back in 1948 as a spokesperson for the Wisconsin Centennial Fair. She was so well received at the fair that it turned into a full-time position through the Wisconsin Agriculture Department of Trade as an ambassador for Wisconsin agriculture. Throughout my year as Alice in Dairyland I will be traveling over 40,000 miles across the state, to over 300 events and over 400 media interviews, teaching people about the Wisconsin agriculture industry.

What is your background?
I grew up on my family’s dairy farm in Edgar, Wisconsin, just west of Wausau. I have countless memories of helping feed the cows and calves, milking and cleaning the pens. In high school I went to Athens, just north of Edgar. I graduated from the University of Wisconsin–River Falls this past December, where I double-majored in agriculture education and mathematics. Both fields will be very useful while educating the public about agriculture industry and the economic impact on the state.

When did you first want to be Alice in Dairyland?
It was when I was just four years old. I saw a picture of Alice in Dairyland in the paper, looked at my mom and said, “I want to be her someday.” At that age I thought it would be wonderful to teach people about living on a farm as I did. Little did I know I’d be teaching people all about Wisconsin’s 59-billion-dollar agricultural industry, nearly half of which comes from the dairy industry.

Any other memories that brought you to Alice?
Wisconsin’s dairy industry has always had a family focus. This held true at my home too. I remember having a desk right out in the barn where I would work on my spelling and math. My mom would have me trace the cows’ names, and that is how I learned to spell. [She laughs] Then for Christmas, as a young child, I got a shovel so that I could help my parents clean the barn, just as they did. Of course, I have countless memories of dairy days – county fairs, serving dairy breakfasts – my family hosted our county’s Dairy Month Breakfast on the Farm in June 2002. That was great fun.

What are some of your goals while representing Alice in Dairyland?
Some personal goals I have are to educate consumers about where their food comes from, particularly educating children. I will be visiting fourth graders in over 100 schools, and I plan on taking a very active role in teaching children in Wisconsin about all of the local foods available. We have so much great food here in Wisconsin – all the tasty berries that are in season, the meat industry, and the dairy and cheese industry. I want to show people that buying Wisconsin products not only supports the local vendors, but it also supports the entire state.

What are your plans after Alice in Dairyland?
I have a position as a middle school math teacher in my hometown of Edgar. They have given me the year off to represent Alice in Dairyland, as they understand the value of the experience.

Where do you see Wisconsin’s dairy industry heading?
The future is definitely bright for the dairy industry. Wisconsin dairy farmers have a strong infrastructure set up; there are numerous award-winning cheesemakers who continue to excel at the art; and consumers are becoming much more engaged with the dairy industry and the products that they are purchasing.

Of course we have to ask: What is your favorite Wisconsin cheese?
My favorite Wisconsin cheese is Muenster. I love the fresh creamy texture. I also really like shoelace string cheese, and of course, fresh squeaky Wisconsin cheese curds. We always have Wisconsin Cheddar, Muenster and Colby in our fridge at home. My dad’s favorite is always Wisconsin Aged Cheddar, so that has to be around!

Wirkus Family Recipes

Blueberry Dairy Dessert

Serves 8–12

1 1/2 cup blueberries
1/8–1/4 cup cornstarch
2 cups sugar
1/2 cup water
1 1/2 sticks butter, melted
2 cups graham crackers
2 8-ounce packages Wisconsin Cream Cheese, softened
2 tsp vanilla
6 ounces heavy whipping cream
½ teaspoon vanilla

Combine blueberries, cornstarch, 1/2 cup sugar and water. Cook over medium heat, stirring constantly, until thick. Set aside to cool. Combine butter and graham crackers. Press into a 9×13 baking pan. Next combine cream cheese, remaining 1 1/2 cup sugar and vanilla. Beat heavy whipping cream and vanilla. Fold into cream cheese mixture and then spread entire mixture on crust. Top with blueberries or your favorite seasonal fruit.

Mexican Lasagna
Serves 6–8

1 1/2 lb. ground beef
1 medium onion, chopped
1 package taco seasoning
16 ounces medium salsa
2 small cans tomato sauce (16 ounces total)
16 ounces Cottage Cheese
3 eggs, beaten
8 corn tortillas
1 lb. Wisconsin Colby-Jack Cheese, shredded

Brown ground beef and onion. Add taco seasoning, salsa and tomato sauce. Simmer for 10 minutes. Combine cottage cheese with eggs in a separate bowl. Spray 9×13 baking pan with vegetable oil. Layer tortillas, cottage cheese mixture, meat mixture and cheese. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Serve with lettuce and tomatoes.

Memorial Day weekend has come and gone and summer has officially begun across the country. We hope everyone had an enjoyable Memorial Day weekend filled with your favorite Wisconsin Cheese recipes.

Now that those grills are warmed up and you’re looking for your “must-make” Wisconsin Cheese recipes, and as we welcome June, get excited for fun Wisconsin Cheese events around the state, all summer long. Don’t miss out on a summer full of Wisconsin Cheese.

• Chat with @WisconsinCheese on Twitter for daily recipe suggestions
• Make your favorite June Dairy Month recipes
• Get your hands on our “Traveler’s Guide to America’s Dairyland” map
• Find summer event information easily on our Wisconsin Cheese Facebook page
• Post your photos of “Summer Fun with Wisconsin Cheese” to our Wisconsin Cheese Facebook page photo albums

June

June Dairy Month Breakfasts
Today kicks off National June Dairy Month. Celebrate by joining us at one of our dairy farm breakfast events, occurring all month long across Wisconsin, where you’ll get the opportunity to learn firsthand what makes Wisconsin dairy products so special.

Burgers & Brew by REAP Food Group
June 4 p.m. to 7:30 p.m.
Join the party when some of southern Wisconsin’s most popular chefs pair up with Wisconsin’s talented brewers and farmers to serve up unique, mouthwatering cheeseburgers and satisfying suds.

June Dairy Month Breakfast at Haag Farm
On Saturday June 11 Whad’Ya Know? will be at the Dane County area June Dairy Month Breakfast on the Farm. The breakfast is from 7 a.m.-11 a.m. at Haag Farm. Whad’Ya Know? is broadcast from 10 a.m.-12 p.m. There will be prizes and a chance for questions from the audience.

“Creating Dairyland” Book Launch
June 16, 5 p.m. to 8 p.m.
On Thursday June 16 from 5 p.m.-8 p.m. at Capital Brewery celebrate the launch of Ed Janus’s new book, Creating Dairyland. Janus will be there to sign books; there will be grilled cheese sandwiches, beer and bluegrass music. The party is free and open to the public. Families are welcome.

Tour of America’s Dairyland
June 16 to June 26
The Tour of America’s Dairyland bike races offer high-energy cycling action featuring the best of pro and amateur racers from around the world. There will be multiple races each day, designated by different skill and age-level categories. Some racers will be as young as 10 years old!

Wisconsin Beer Lovers Festival
June 18, 1 p.m. to 5 p.m.
The second annual Wisconsin Beer Lovers Festival is at the Bayshore Town Center in Glendale on June 18. Taste more than 100 of Wisconsin’s finest craft beers, cheese pairings, and specially prepared cuisine designed to complement more than 20 unique beers from our state’s finest craft breweries.

The Cheese Bar in Milwaukee Celebrates Second Birthday
June 18, 6 p.m. to 8 p.m.
To celebrate its second year in business, downtown Milwaukee’s The Cheese Bar invites the public to a Grand Anniversary Party on June 18, complete with complimentary Wisconsin cheeses, local beers, gourmet sandwiches, cured meats and live entertainment.

Audacious Beer & Cheese Festival
June 24, 6:30 p.m. to June 25, 11:30 p.m.
On June 24-25, the Audacious Beer and Cheese Celebration will be hosting beer and cheese pairing tastings at various locations in Delafield.  Each flight of beer and cheese will be presented by the cheesemaker and brewery. Attendees will be able to learn more about the history, traditions, and processes from the artisans and have an experience few rarely are able to enjoy.

Wisconsin Blue Ribbon Cheesemakers’ Train
June 25, 1 p.m. to 3 p.m.
The Elegant Farmer is combining cheese, trains and apple pie in a brand new event. You’re invited to ride along with three 2011 U.S. Champion Cheesemakers on the beautifully restored, vintage East Troy Electric Railroad’s Dinner Car.

July

All Star Blue Ribbon Tasting at State Fair Park
July 16, 6 p.m. to 9 p.m.
The Wisconsin State Fair Park Foundation is hosting its first-ever All Star Blue Ribbon Tasting, celebrating dozens of Wisconsin specialty meats, artisan cheeses and award-winning spirits. Only 400 tickets will be sold. Attendees will taste more than 30 Wisconsin State Fair blue-ribbon specialty meats and cheeses, paired with complementary award-winning Wisconsin beers and wines, plus a special State Fair dessert table featuring the fair’s world-famous Cream Puffs.

August

Food, Wine & Wisconsin Cheese at the Eagle River Area Festival of Flavors
August 27, 11 a.m. to August 28, 3 p.m.
The Eagle River Revitalization Program (ERRP) is proud to announce the Eagle River Area Festival of Flavors scheduled for August 27-28, 2011. This premier event will showcase Wisconsin products, local goods and culinary artisans, Wisconsin wineries and cheese producers, plus the healthful aspects of food and fitness.

Are you excited for June Dairy Month and gearing up for a great summer of Wisconsin Cheese events, cookout recipes, and delicious pairings? We are! So to celebrate we are giving away 20 Cheese Cupid wine keys and keychain bottle openers – the perfect summer-barbecue companion, aside from Wisconsin Cheese, of course.

How to Enter

Answer the question – What’s your favorite Wisconsin Cheese summer pairing?

• 20 entries will be chosen at random
• Contest ends Friday, June 3 at 5 p.m. EST
• Winners will be notified by email
• One entry per household. US only

Congratulations to last week’s winners: Donna, Jan and Jane B. (Winners will be notified by email.)

One of my favorite ways to make a grilled cheese is on a panini press. The trick to a good panini, or any grilled cheese sandwich, is to make sure that you have some cheese touching the bread. The cheese will act like a “glue” to hold the sandwich together. There is nothing worse than biting into a panini only to have it slide apart!

Fontina is a great cheese choice for a panini because it melts really well. It also has a nutty flavor that complements the smoked meats and the sweet jam.

Smoked Turkey, Capicola & Fig Panini

Serves 4

1 loaf Italian bread, sliced

2 oz fig jam

8 slices Wisconsin Fontina cheese

8 slices very thinly sliced lean capicola

16 slices smoked turkey breast

A few pats of butter

To make one sandwich: Place the cheese in a single layer on a slice of bread. Spread the jam on the cheese, top with capicola, smoked turkey and another layer of cheese. Cover the cheese with the other slice of bread. Lightly butter each side of the sandwich. Place on a panini press preheated to medium. Press until the cheese is melted and the bread is toasted. Delicious! Repeat with all sandwiches.

Growing up, St. Patrick’s Day was a big deal. My mother is of Irish descent and she always made the traditional Irish meal – corned beef, cabbage, boiled potatoes and of course, Irish soda bread. Even as an adult, I always enjoyed having dinner at my mom’s house every March 17.

However, for the past few years, I have taken the reins on hosting the festivities. I wanted to create the same childhood memories I have for my children, and each year I get a bit more adventurous with my menu. A few years back, I experimented with making homemade Guinness mustard and a horseradish cream to accompany the corned beef. Last year, I made boxty, Irish potato pancakes.

This year, I decided to make an appetizer that would mix some of the flavors common on St. Patrick’s Day with Wisconsin Sharp Cheddar cheese and Guinness dip. What’s St. Pat’s without some Guinness, right?

This dip is packed full of flavor. It’s perfect for entertaining, because it can be made well ahead of time and in fact, tastes even better after the flavors have a chance to meld. I served the dip with rosemary flatbreads, which was absolutely fantastic! It would also be great served with crackers, assorted vegetable crudités, some cubed rustic bread, or pretzels.

Wisconsin Cheddar & Guinness Dip

Makes 2 Cups

8 ounces cream cheese, softened

2 ½ cups shredded Wisconsin Sharp Cheddar cheese

1 teaspoon Dijon mustard

2 tablespoons half and half

¼ cup Guinness draft beer

2 scallions, chopped

2 tablespoons chopped fresh parsley {plus more for garnish}

A sprinkle of kosher salt

A dash of Sriracha sauce

Combine the cream cheese, shredded Cheddar, mustard and half and half in the bowl of a food processor. Sprinkle in a pinch of kosher salt and pulse until combined.

Pour in the beer and blend until smooth. Add the scallions, parsley and hot sauce; pulse a few more times. Taste for seasoning and add a bit more salt, if desired.

Transfer the mixture to a bowl and chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, crusty bread or crackers. I recommend some rosemary flatbreads or thin crackers.