June Dairy Month 2018

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Page 8 • June 7, 2018 • Campbellsport News

Wisconsinites Can Experience Breakfast On A Real Dairy Farm During June Dairy Month

Logan Birschbach of Eden watches the judge while showing his dairy calf at the Fond du Lac County Fair last year. This area is rich with a lot of dairy farms and family dairy farms. If you get a chance, stop by the fair this year to check out some of the youngsters with their dairy animals. photo by Andrea Hansen Abler

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Hooray! June is National Dairy Month, and Dairy Farmers of Wisconsin is ready to celebrate Wisconsin’s rich dairy industry and long-standing tradition of breakfast on local dairy farms.

“With more than 70 farm breakfasts hosted by farm families and community groups this June, it’s a wonderful opportunity for everyone in Wisconsin to have fun learning about farms, cows and dairy while enjoying great food and celebrating our state’s biggest industry,” said Suzanne Fanning, Vice President of Marketing Communications for Dairy Farmers of Wisconsin.

Since the 1970s, communities have come together to celebrate Wisconsin’s dairy industry with delicious, dairy-filled breakfasts.

Beyond enjoying a home-cooked meal, attendees can also participate in on-the-farm activities including farm, barn and milking parlor tours, wagon rides, and interacting with farm animals.

“Each farm and breakfast menu is unique, featuring seasonal and local products from various parts of the state,” said Fanning. “Most will have games, balloons, music and more.”

In addition to showcasing Wisconsin dairy products, farm breakfasts offer eye-opening education about the nation’s leading dairy state and the $43.4 billion it contributes to the state’s economy.

“If you can’t make it out to a farm breakfast, there are still plenty of ways to celebrate June Dairy Month,” added

Fanning. “Share the event with friends, follow America’s Dairyland on Facebook, thank a farmer and of course, make sure delicious, nutritious Wisconsin dairy products are on your shopping list.”

For more information on June Dairy Month, and to find a farm breakfast near you, visit HoorayWisconsinDairy.com.

About Dairy Farmers of Wisconsin: Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a nonprofitt organization that focuses on marketing and promoting Wisconsin’s worldclass dairy products.

For more information, visit our website at wisconsindairy.org.

Area Breakfasts The Washington County Breakfast on the Farm is being held this Saturday, June 9. It will be held at the Gehring View Farms, LLC., 4630 Highway 83 N., Hartford.

The breakfast starts at 6:30 a.m. and ends at 11:30 a.m. Lots of fun activities will be available for everyone in the family.

The Fond du Lac County Breakfast on the Farm will be held on Sunday, June 24. It will be held on the Wiese Dairy farm, N7661 County Road M, Rosendale.

The breakfast starts at 8 a.m. and runs until 12 p.m. Attendees will enjoy breakfast, a kiddie pedal tractor pull, clowns, farm tours, a petting zoo and more. For more information, call 920921-9500

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Campbellsport News • June 7, 2018 • Page 9

The Benefits Of Including Dairy In Your Diet

A well-balanced diet has long been touted as a necessary component to a healthy lifestyle. When combined with routine exercise, a well-balanced diet can improve quality of life and reduce a person’s risk for various diseases.

No well-balanced diet is complete without dairy. While many people may immediately associate milk with dairy, dairy products are much more diverse than that. In fact, including various dairy products in your diet can provide a host of diverse health benefits.

Sophia Loehr leads her calf into the judging line while showing at the Fond du Lac County Fair last year. This area is rich with a lot of dairy farms and family dairy farms.

If you get a chance, stop by the fair this year to check out some of the youngsters with their dairy animals. photo by Andrea Hansen Abler

Dairy Products Are Nutrient-Rich The United States Department of Agriculture notes that dairy products provide a host of nutrients that are vital to overall health.

•Calcium: The nutrient most often linked to dairy, calcium is vital for building strong bones and healthy teeth. Dairy also helps to maintain bone mass, helping men and women combat age-related bone loss.

•Potassium: Dairy products such as yogurt, fluid milk and soy milk are good sources of potassium. That’s beneficial because diets rich in potassium help men and women maintain healthy blood pressures.

•Vitamin D: Like calcium, vitamin D is widely associated with dairy, particularly milk. Vitamin D helps bodies build and maintain strong bones, and products such as fluid milk and soy milk are great sources of vitamin D. Yogurts and cereals fortified with vitamin D also can be great sources of this valuable vitamin.

Health Benefits Osteoporosis is a condition in which a person’s bones become fragile and brittle due to loss of tissue. Age is a risk factor for osteoporosis, but a poor diet that does not include sufficient amounts of dairy also can

increase a person’s risk for osteoporosis.

The Department of Agriculture notes that dairy can help men and women lower their risk for ailments other than osteoporosis. Adequate dairy intake has been associated with a reduced risk for cardiovascular disease and type 2 diabetes.

Athletes may be especially motivated to consume dairy, as its effect on bone strength and maintenance can help them reduce their risk for injury while practicing and competing.

Adolescents and children can benefit greatly from diets that contain adequate amounts of dairy. Bone mass is built during childhood and adolescence, so foods such as dairy that promote bone health can help children and teenagers develop strong, healthy bones.

In regard to which dairy products to include in one’s diet, the Department of Agriculture notes the importance of avoiding foods that are high in saturated fat. Dairy products high in saturated fats can contribute to high amounts of “bad” cholesterol in the blood, increasing a person’s risk for coronary heart disease.

Low-fat dairy products make for a healthy alternative to dairy that is high in saturated fats, and men and women can discuss such products with their physicians.

No balanced diet is complete without dairy, which benefits the body in myriad ways.

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June Jun ne Dairy y Month h

Page 10 • June 7, 2018 • Campbellsport News

Cheese 101 For Everyone

It’s important to understand the basics of caring for cheese to make sure it stays its freshest and most delicious longer.

Choosing You want to start by choosing the best quality cheese, no matter what variety you’re buying.

Here are some tips: •Cheese should have a fresh, clean appearance with no cracks or surface mold. Be sure the packaging is sealed properly, without any openings or tears that expose the cheese.

•Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the “use by” or “sell by” dates on packaged cheese. If buying fresh cut cheese, ask the clerk how best to wrap the cheese for storage as well as how long the cheese can be kept.

•Look for the “Wisconsin Cheese” identification.

You’ll know you are buying a product that has to meet the highest of cheesemaking standards.

Handling After arriving home with your new cheese finds, remember the three C’s of cheese handling.

Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.

Cold: Refrigerate cheese between 34° and 38°F. Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascarpone, are best stored in clean, airtight containers. Semi-hard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper, such as parchment.

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Cutting & Trimming Make cutting blocks of Wisconsin Cheese easier by using these tips: •Most cheese is easiest to cut when chilled.

However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature.

•A chef’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you Page 1

begin, ensuring a clean cut line.

•Before eating or serving, trim off any dry edges or surface mold.

Cooking With Cheese Before cooking with cheese, it’s helpful to know which cheeses are best suited to high and low temperatures as well as mechanical manipulation, such as shredding and grating. Following these guidelines will help you cook old recipe favorites as well as concoct new creations using Wisconsin Cheese.

High heat is the enemy of cheese. Hard cheeses tolerate high temperatures better than soft cheeses.

However, exposing any cheese to high heat for too long can cause it to curdle toughen and separate.

Keep cheese warm over low or indirect heat.

When cubing, shredding or grating, remember cheese is best handled cold. Semi-soft and hard cheeses are best for these methods, while soft cheeses should be used for spooning or spreading.

When broiling foods with cheese toppings, place the pan so the food is about four to six inches from the heat and broil until the cheese is just melted.

Cheese is best measured by weight: •4 oz of natural cheese = 1 cup shredded •6 oz of softer cheeses, like Blue and Feta = 1 cup crumbled •3 oz of hard cheese = 1 cup grated

by keeping it covered in the refrigerator. For covering suggestions, see previous section “Handling.”

•Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.

•If cheese develops surface mold, simply cut off about 1/4 to 1/2 inch from each affected side and use the remaining cheese within one week.

Freezing Cheese can be frozen, but we do not recommend it.

A cheese that has been frozen is best used as an ingredient. The best candidates for freezing are firm cheeses, such as Swiss, and hard cheeses, such as Parmesan.

•When freezing cheese, wrap pieces tightly in weights of 1 pound or less.

•Label and date your cheese before storing it at temperatures of about 0°F. •It’s best to thaw cheese in the refrigerator and use your cheese within a couple of days.

•Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable.

Storing If you are lucky enough to have leftover cheese, store your opened cheese using these suggested guidelines. Proper storage will preserve a cheese’s original flavor, appearance and quality.

•Once a cheese is opened, it’s imperative to minimize moisture loss

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June Dairy Month

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Campbellsport News • June 7, 2018 • Page 11

3 tablespoons heavy cream Juice and zest of 1 lemon** 8 ounces Wisconsin mascarpone cheese, softened 1 cup (4 ounces) Wisconsin cheese curds Assorted fresh fruit (grapes, strawberries, apples, pineapple) for dipping

Asiago and Mushroom Beef Stroganoff

Servings: 6 to 8

Ingredients: 2 teaspoons canola oil 1 1/2 pounds beef sirloin steak, cut into strips 2 tablespoons butter 1 medium onion, chopped 8 ounces sliced fresh mushrooms 2 garlic cloves, minced 2 tablespoons Worcestershire sauce 1 tablespoon stone-ground mustard 3/4 teaspoon paprika 1 cup dry white wine 4 cups (1 quart) beef stock 1 package (12 ounces) egg noodles 1 cup (4 ounces) Wisconsin asiago cheese, grated 1/2 cup sour cream Salt and pepper to taste Fresh chopped parsley and grated Wisconsin asiago cheese, optional

Directions: Heat canola oil in a large skillet over medium-high heat. Cook and stir steak until no longer pink. Remove meat and juices from the pan; keep warm.

Melt butter in the skillet over medium heat. Sauté onion and mushrooms until tender. Reduce heat. Add garlic; cook and stir for 1 minute. Stir in Worcestershire sauce, mustard and paprika. Add beef and juices back to pan; toss and heat through.

Add wine, stirring to loosen any browned bits from bottom of skillet. Stir in stock; bring to a boil. Reduce heat to medium-low. Add noodles; cook for 8-10 minutes or until tender, stirring occasionally.

Remove skillet from the heat. Add asiago; stir until melted. Stir in sour cream. Season with salt and pepper to taste. Garnish with chopped parsley and asiago if desired.

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*You may substitute peanut butter for almond butter. **Approximately 4 tablespoons juice and 1 teaspoon zest.

Cooking Directions: Place all ingredients in blender. Cover and blend until smooth. Add additional milk, if needed, to achieve desired consistency. Transfer to thermos or cup. Shake or stir well before serving.

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Cooking Directions: In medium bowl, combine almond butter, honey, cream, lemon juice and zest; mix well. Fold in mascarpone, stirring gently until thoroughly blended. Cover and refrigerate until ready to serve.

Thread cheese curds and fresh fruit onto 12 skewers; serve with dip.

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Ingredients: 2 cups vanilla or chocolate ice cream* 1 cup unsweetened shredded or flaked coconut 1 small ripe banana, cut into pieces 1/2 cup reduced fat or whole milk

Cooking Directions: Place all ingredients in blender. Cover and blend until smooth. Add additional milk, if needed, to achieve desired consistency. Transfer to thermos or cup. Shake or stir well before serving. *You may substitute frozen yogurt for ice cream.