cooking & entertaining with wisconsin cheese
Cocktails & CanapÃ©s
Perfect for Spring Entertaining + THE ULTIMATE QUESO BEER DIP + HOW TO BUILD A BETTER BRUNCH +
LE T TER FROM THE EDITOR
Spring has sprung in Wisconsin (finally!), and we are welcoming the return of longer days, warm sunshine and lush, green pastures. This long-awaited season gives us reason to celebrate and that’s just what this issue is all about. Spring marks some of our favorite opportunities to gather friends and family around a delicious and festive spread—from Mother’s Day to graduations and everything in between. Spring celebrations often start with brunch, and we have got you covered. In this issue, you’ll find ideas for creating the perfect brunch buffet thanks to recipes from Wisconsin culinary experts, including a Master Cheesemaker, chef and former Food Network star! Warmer temperatures also signal the return of backyard entertaining. Our Hispanic-style cheese feature will give you all the inspiration you need to create your own backyard fiesta— including a light and fresh Pineapple Queso Fresco Salsa and the ultimate Queso Beer Cheese Dip! Craft cocktails and our award-winning cheeses are an entertaining dream team. With that in mind, we partnered with three pairs of Madison chefs and mixologists to share recipes for what they’ll be pouring and serving this spring. Our cover features the Arancini with Bandaged Wrapped Cheddar from Chef Rosnow at Heritage Tavern—it’s the perfect, cheesy spring bite, and it pairs beautifully with a refreshing Watercress Smash. Check out the “Shake It Up” feature for all six cocktail and canapé recipes. Finally, no spring celebration is complete without something sweet. And this issue is a real treat with three showstopping desserts—Hummingbird Cupcakes, Mini Parfaits and a luscious Lemon Ricotta Layer Cake. No matter what you are celebrating this spring (even if it’s just the arrival of spring itself!), we hope you’ll celebrate with Wisconsin Cheese!
Suzanne Fanning Editor Vice President, Marketing Communications Dairy Farmers of Wisconsin
Q WISCONSIN TO TABLE R We always bring the cheese
See our latest recipes in action! Check out our step-by-step recipe videosâ&#x20AC;&#x201D;new recipes added every week!
EDITORIAL TEAM Patrick Geoghegan, Suzanne Fanning, Rachel Kerr, Ben Kroeplin, Amy Thieding, Troy Giesegh, Megan Bykowski-Giesegh SPECIAL THANKS to Mark Ambrose of Radlund Photography, Johanna Lowe, Lizzie Duffey, Lizzy Schultz, Anthony Wahl, Joanna Miller, Sarah Curry, Tom Curry, Merchant, Heritage Tavern and Forequarter.
Grate. Pair. Share. is a publication of the Dairy Farmers of Wisconsin. For more information about Wisconsin cheese, visit EatWisconsinCheese.com.
IN THIS ISSUE
Fiesta de Queso Learn all about Hispanic-style cheeses—how to serve, pair and cook with them.
Build a Better Brunch Buffet
New Kitchen Gadgets
Wisconsin’s top culinary experts share recipes for making everyone’s favorite midday meal even more memorable.
Find delicious recipes that put time-saving kitchen tools, like the spiralizer, to good use.
IN EVERY ISSUE First Bite Deviled Eggs Three Ways
Cheese Cravings Bits & Bites to Eat Right Now
Shake It Up Madison mixologists and chefs share what they are pouring and serving this spring.
Cheese Prep How to Measure Cheese
Sweet Endings Hummingbird Cupcakes with Pineapple Mascarpone Frosting Trio of Mini Parfaits Lemon Ricotta Layer Cake
Morel Mushroom Festival Pay a visit to this annual Wisconsin festival and learn how the local mushrooms find their way into Wisconsin cheese.
Wisconsin Cheese Company Directory
Green Goddess makes
12 hard-boiled large eggs 1/3 cup Pine River Garlic and Herb Cold Pack cheese, room temperature 3 tablespoons minced fresh parsley 3 tablespoons mayonnaise 1-2 tablespoons lemon juice 1 1/2 teaspoons minced fresh tarragon 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper Minced fresh parsley and tarragon
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Add garlic and herb cheese, parsley, mayonnaise, lemon juice, tarragon, salt and pepper; mix well. Adjust seasonings as desired. Spoon or pipe mixture into egg whites. Garnish with parsley and tarragon.
Spicy Bacon makes
12 hard-boiled large eggs 1/3 cup Pine River JalapeĂąo Cold Pack cheese, room temperature 3 tablespoons mayonnaise 1 1/2 teaspoons Dijon mustard 1-2 teaspoons hot pepper sauce 1/2 teaspoon garlic powder 1/4 teaspoon coarsely ground pepper 6 bacon strips, cooked and crumbled
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Add jalapeĂąo cheese, mayonnaise, Dijon mustard, hot sauce, garlic powder and pepper; mix well. Adjust seasonings as desired. Spoon or pipe mixture into egg whites. Garnish with bacon.
Everything Bagel makes
12 hard-boiled large eggs 1/3 cup Pine River Toasted Onion Cold Pack cheese, room temperature 3 tablespoons mayonnaise 1 1/2 teaspoons Dijon mustard 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon coarsely ground pepper Sesame seeds, poppy seeds, chopped smoked salmon, minced fresh dill and thinly sliced green onion
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Add toasted onion cheese, mayonnaise, Dijon mustard, garlic powder, onion powder and pepper; mix well. Adjust seasonings as desired. Spoon or pipe mixture into egg whites. Garnish with sesame and poppy seeds, smoked salmon, dill and green onion.
CHEESE CR AVINGS
› BITS & BITES ‹ TO EAT RIGHT NOW
Spring Berry Cheese Board Savor the season with this colorful Wisconsin cheese board. Sweet berries pair perfectly with a variety of fresh and creamy cheeses, try BelGioioso® Ricotta with macerated berries, Marieke® Mature Gouda with blueberries, Sartori® Merlot BellaVitano® with blackberries, Président® Brie Log topped with fresh raspberries and a drizzle of raspberry balsamic glaze, and Red Barn Family Farms Heritage Cheddar with strawberries. Garnish with marcona almonds and white chocolate covered cashews.
Simple Skillet Sliders
This hearty spring salad packs protein and fresh produce. Toss with crumbled feta and a spicy lemon basil jalapeĂąo vinaigrette and enjoy as a side or main meal.
Six ingredients and one skillet combine to get dinner on the table in a flash with these easy chicken, bacon and blue cheese sliders.
Get the Recipe
Get the Recipe
Raspberry Rhubarb Cobbler
Asiago cheese is the secret ingredient in this simple pasta dishâ&#x20AC;&#x201D;it adds a nutty, salty flavor to complement the bright lemon and asparagus.
Perfect for breakfast or dessert, these roll-up biscuits pair sweet rhubarb and fresh raspberries with savory gouda cheese.
Get the Recipe
Get the Recipe
Build a Better
Brunch Buffet What better time to open your home to friends and family and celebrate with a fresh new take on brunch? Whether it’s Mother’s Day or just an excuse to see old friends, we asked a few of Wisconsin’s top culinary experts to share their recipes for making everyone’s favorite midday meal even more memorable.
FOOD NETWORK BAKING CHAMPION Trained at the acclaimed Le Cordon Bleu College of Culinary Arts, Jenâ&#x20AC;&#x2122;s creativity dazzles customers at her La Crosse, Wisconsin-based shop, Meringue Bakery. It also dazzled the nation when she won the 2017 Food Network Holiday Baking Championship. Put her creativity to work for you with this irresistible sweet and savory take on scones.
Cheese, Apple & Walnut
Scones Servings: 6 scones
2 3/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 8 tablespoons (1 stick) plus 2 1/2 tablespoons cold butter, cubed 2 ounces Henning’s Baby Swiss cheese, shredded (1/2 cup) 3 ounces Henning’s Havarti cheese, diced (1/2 cup) 1 cup chopped walnuts, toasted 1 cup peeled, chopped green apples (about 1 large apple) 1 cup plus 1 1/2 teaspoons heavy whipping cream, divided 1 egg, lightly beaten 18 thin apple slices, unpeeled Honey
DIRECTIONS: Heat oven to 375˚F. Line a 15 x 10-inch baking sheet with parchment paper. Place flour, baking powder and salt in a food processor; cover and pulse until combined. Add cold butter; cover and pulse just until butter pieces resemble the size of peas. Set aside. Combine swiss, havarti, walnuts and chopped apple in a large bowl; stir in reserved flour mixture. Pour 1 cup cream over the cheese mixture; gently toss with a fork just until a dough forms. Divide dough into 6 equal portions. Shape each portion into a 3 1/2-inch circle; transfer to prepared pan. Combine the remaining cream and egg in a small bowl; brush over dough. Press 3 apple slices into each circle. Brush with egg wash. Bake for 20-25 minutes or until lightly golden brown. Serve warm with honey.
Chef Heather Terhune EXECUTIVE CHEF
Heather earned her culinary chops at top restaurants in Washington D.C., Durham, N.C., San Francisco and Chicago before moving to Milwaukee where she serves as Executive Chef at Tre Rivali and The Outsider. Heather prefers Emmi Rothâ&#x20AC;&#x2122;s award-winning Grand CruÂŽ Reserve in this dish because its nutty, fruity flavor balances out the spiciness of the sauce.
with Spicy Tomato Sauce Servings: 4
INGREDIENTS: 1 French bread baguette (12 ounces), halved widthwise 2 tablespoons extra virgin olive oil 12 ounces hot Italian sausage links, casings removed 1 1/2 cups finely chopped onions 3 garlic cloves, thinly sliced 1 can (28 ounces) crushed tomatoes, undrained 1/4 cup harissa paste 2 teaspoons minced fresh oregano 3/4 teaspoon kosher salt 4 large eggs 4 ounces Roth Grand Cru® Reserve cheese, shredded (1 cup) 1/4 teaspoon coarsely ground pepper Minced fresh oregano
DIRECTIONS: Heat oven to 400˚F. Slice each bread portion in half lengthwise; place on an ungreased baking sheet. Brush olive oil on cut sides of bread. Bake for 5-6 minutes or until golden brown. Remove from the oven. When cool enough to handle, slice bread into serving-size pieces. Reduce oven temperature to 375˚F. Brown sausage in a large ovenproof skillet over medium-high heat until almost cooked through. Add onions and garlic; cook and stir until onions are tender and meat is no longer pink. Stir in tomatoes, harissa paste, oregano and salt; bring to a gentle boil, stirring constantly. Reduce heat; simmer, stirring occasionally, until slightly thickened. Carefully crack eggs into sauce, leaving a space between each. Sprinkle with Grand Cru® Reserve and pepper. Bake for 7-9 minutes or until egg whites and yolks are firm. Garnish with oregano. Serve in bowls with bread.
MASTER CHEESEMAKER A fourth generation cheesemaker, Sid Cook grew up in his parents’ cheese factory, Carr Valley Cheese, where he now specializes in making fontina and cheddar. This recipe for cheesy potatoes is a family favorite, developed by Sid’s mother, Merna. It’s a classic dish, guaranteed to bring comfort and satisfaction to any brunch table.
Cheesy Potatoes Servings: 8
7 medium russet potatoes, peeled and thinly sliced 3 tablespoons butter, cubed 3 tablespoons all-purpose flour 2 1/2 cups milk 6 ounces Carr Valley 2 Year Aged Cheddar cheese, shredded and divided (1 1/2 cups) 4 ounces Carr Valley Fontina cheese, shredded and divided (1 cup) 2 tablespoons minced fresh chives 1/4 teaspoon Dijon mustard Salt and pepper
DIRECTIONS: Heat oven to 375Ë&#x161;F. Rinse potatoes; drain. Place in a large saucepan; cover with water. Bring to a boil. Cook for 2 minutes. Drain and rinse potatoes with cold water; set aside. Melt butter in a large skillet over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1/2 cup each cheddar and fontina until smooth. Remove from the heat. Whisk in chives and Dijon mustard. Arrange potatoes in a greased 13 x 9-inch baking dish. Season with salt and pepper. Sprinkle with remaining cheddar and fontina. Pour cheese sauce evenly over potatoes. Bake, covered, for 45-50 minutes or until potatoes are tender.
CheesePrep: HOW TO MEASURE CHEESE Cups versus ounces. Shreds or crumbles. Sometimes deciphering how much cheese a recipe calls for can be a challenge. But, it doesnâ&#x20AC;&#x2122;t have to be. Follow our simple guide for proper measurements every time.
HOW TO MEASURE CHEESE
The volume and weight measurements for cheese can vary depending on the form itâ&#x20AC;&#x2122;s measured in (crumbled, grated, or shredded), as well as the cheese variety. To ensure you are purchasing and measuring cheese correctly, follow these rules:
MOIST, CRUMBLY CHEESE (i.e., FETA or BLUE) 6 ounces = 1 cup
SEMI-SOFT OR SEMI-HARD CHEESE (i.e., CHEDDAR or HAVARTI) 4 ounces = 1 cup
HARD-GRATED CHEESE (i.e., PARMESAN or ASIAGO) 3 ounces = 1 cup
I N S TA N T P OT Â®
THERE ARE A SLEW OF NEW TIME-SAVING GADGETS ON THE MARKET THAT MAKE COOKING FASTER, EASIER AND TASTIER. WE TAPPED TOP BLOGGERS TO PUT THESE TOOLS TO THE TEST TO CREATE A COLLECTION OF CHEESY NEW DISHES PERFECT FOR SPRING.
A I R FRY E R
S PI R A L IZE R
Pesto Zucchini Noodles WITH BURRATA
1/2 cup dry roasted almonds 2 ounces Renard's Gouda cheese, shredded (1/2 cup) 1/4 cup packed fresh basil leaves 1/4 cup packed fresh mint leaves 1/4 cup packed fresh parsley leaves 1 garlic clove, coarsely chopped 1/2 cup plus 2 teaspoons olive oil, divided Salt and pepper to taste 6-8 medium zucchini 8 ounces BelGioioso Burrata cheese Fresh basil, mint and parsley leaves Chopped dry roasted almonds DIRECTIONS: Place almonds, gouda, basil, mint, parsley and garlic in a food processor; cover and pulse until finely chopped. Slowly drizzle in 1/2 cup olive oil; purée until mixture is smooth, adding more olive oil, if necessary, until desired consistency. Season with salt and pepper to taste. Set aside. Trim zucchini ends; halve zucchini widthwise. Remove seeds if desired. Slice zucchini with spiralizer into thin, long “noodles”; place on paper towels to absorb excess moisture. Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl. Add 3-4 tablespoons reserved pesto; toss to combine, adjusting pesto as desired. Season with salt and pepper to taste. Top servings with burrata. Garnish with herbs and almonds.
Sarah Menanix . . . . .
I love Wisconsin cheese for the quality and the flavor! My current obsession for snacking is Roth® Grand Cru®—it has a flavor that just doesn’t compare to any other cheese.
Chicken & Cheese Curd Taquitos
MAKES: 15-18 TAQUITOS
1 small onion, finely chopped 2 tablespoons canola oil 2 garlic cloves, minced 4 cups shredded cooked chicken 1 cup green enchilada sauce 1 can (4 ounces) chopped green chilies 1 tablespoon lime juice 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon pepper 8 ounces Cedar Grove Cheddar Cheese Curds 15-18 corn tortillas (6 inches)
Sauté onion in canola oil in a large skillet over medium heat until tender. Reduce heat to low. Add garlic; cook and stir 1 minute longer. Stir in the chicken, enchilada sauce, green chilies, lime juice, oregano, cumin, salt and pepper. Cook and stir until the sauce is thickened, about 15 minutes. Remove from heat. Cool. Stir in cheese curds.
Sour cream Shredded cabbage, chopped tomatoes, diced avocados, minced fresh cilantro, sliced jalapeño, optional
Jonathan Melendez . . . . .
Heat air fryer to 400˚F. Warm a tortilla in a dry skillet over medium heat. Spoon 2 tablespoons filling onto the bottom half of the tortilla, leaving a 1/2 inch from edges; roll tightly into a cigar shape. Repeat with remaining tortillas and filling. Place about five taquitos, seam side down, into the air fryer basket. Spritz with nonstick cooking spray. Cook until warmed through and golden brown, about 5-6 minutes per batch. Keep warm. Top with sour cream. Sprinkle with cabbage, tomatoes, avocados, cilantro and jalapeño, if desired.
THE CANDID APPETITE
I find that people really take cheese curds for granted. They aren’t just for snacking! Wisconsin cheese curds are actually quite versatile and can really spruce up any recipe!
Spring Veggie & Cheese Risotto
INGREDIENTS: 3 1 1/2 1 1/2 1/2 1 8 2 2 1
tablespoons butter, cubed and divided tablespoon olive oil large onion, finely chopped teaspoon salt teaspoon pepper teaspoon crushed red pepper flakes package (8 ounces) whole baby portobello mushrooms, finely chopped ounces fresh asparagus spears, trimmed and finely chopped garlic cloves, minced cups uncooked arborio rice carton (32 ounces) vegetable broth
1/4 cup white wine or additional vegetable broth 2 cups fresh baby spinach 1/2 cup fresh or frozen peas, thawed 2 ounces Roth Grand Cru® Original cheese, shredded (1/2 cup) 2 ounces Cello® Copper Kettle Parmesan cheese, grated (1/3 cup) 2 ounces Stella® Asiago cheese, grated (1/3 cup) Zest of 1 medium lemon 1/2 medium lemon, juiced Salt and pepper to taste
DIRECTIONS: Select sauté setting, and set to high heat. Heat 1 tablespoon butter and olive oil in an Instant Pot®. Cook and stir onion, salt, pepper and red pepper flakes in butter mixture for 3 minutes. Add mushrooms, asparagus, garlic and rice; cook and stir for 2 minutes longer. Select cancel setting on Instant Pot®. Stir in broth and wine. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 5 minutes. Quick release pressure, as directed by manufacturer, when cooking is finished. Stir rice mixture. Add the remaining butter, spinach, peas, Roth Grand Cru® Original, parmesan, asiago, lemon zest and juice; toss until butter is melted. Season with salt and pepper to taste.
Jennifer and Trevor Debth . . . . . SHOW ME THE YUMMY There isn’t a Wisconsin cheese that we haven’t immediately fallen in love with. Because there are so many different flavors, textures and varieties of Wisconsin cheese to choose from, the possibilities for using them are endless: DIY cheese boards, pastas, etc. We love them all!
Fiesta de Queso Did you know that Wisconsin is a leading producer of authentically crafted Hispanic-Style cheese*? In fact, 32 percent of our nation’s Hispanic-style cheese comes from America’s Dairyland. Learn about these award-winning cheeses, the craftsmen who produce them and how you can integrate them into all-new Mexican-inspired dishes.
* Hispanic-style is the term used by the USDA and IRI (a market research firm) to categorize the styles of cheese with roots in Latin America.
Inspired by Mexico. Crafted in Wisconsin. Hispanic-style cheeses are delicious on their own, on a cheese board or in your favorite recipes. Here are a few of our favorites. Cotija
Cotija cheese is known as the “parmesan of Mexican cooking.” This hard, strong-flavored, crumbly cheese is commonly used in dishes as both a seasoning and garnish.
Fresh and milky with a mild flavor, queso fresco has a fine texture that makes it ideal for crumbling over salads or stirring into refried beans.
Similar to mozzarella, this rope-style stretched curd cheese has a mild, slightly salty flavor and melts beautifully atop beans and soup. It can also be peeled and enjoyed as string cheese.
A rich, creamy melting cheese, perfect for quesadillas, dips and nachos. It’s also available with jalapeños, added for a spicy kick.
Añejo is a full-flavored, firm cheese noted for its bright red paprika or chili powder coating. Try it sliced for snacking or grated in tacos and enchiladas.
Spring Fiesta Cheese Board The fresh, milky flavors of Hispanic-style cheeses make them an ideal choice for spring celebrations and entertaining. Serve with a round of margaritas and a few light appetizers and you have the makings of a great fiesta!
Queso Beer Cheese Dip (see recipe on page 37)
V&V Supremo Queso Chihuahua速 Quesadilla cheese with Jalape単o Pineapple Queso Fresco Salsa (see recipe on page 38)
La VacaRica速 A単ejo Enchilado cheese
Cesarâ&#x20AC;&#x2122;s Queso Fresco cheese
V&V Supremo Queso Oaxaca Melting String cheese
Accompaniments: Perfect pairings for Hispanic-style cheeses include guava jam, dry cured chorizo, quicos (toasted corn kernels), salted pepitas, dried mango and tortilla chips.
Mexican Street Corn Crostini (see recipe on page 39)
V&V Supremo: The oldest, Hispanic family-run cheese producer in the United States In 1964, brothers-in-law Gilberto and Ignatio VillaseĂąor founded V&V Supremo Foods as a way to produce fresh cheese that reflected the traditions of their native Mexico. Today, V&V Supremo is an industry leader in creating authentic, Mexican-style food products, including the oaxaca and queso quesadilla cheeses pictured above. Their award-winning cheeses are manufactured in Wisconsin under the watchful eye of Master Cheesemaker Thomas Dahmen. V&V Supremo oaxaca was awarded Best of Class at the 2018 World Championship Cheese Contest.
Queso Beer Cheese Dip Makes 2 1/2 cups
Ingredients: 16 ounces V&V Supremo Queso Chihuahua® Quesadilla cheese, shredded (4 cups) 2 tablespoons cornstarch 1 medium sweet red pepper, seeded and diced 1 medium jalapeño pepper, diced 1 tablespoon butter 1 can (12 ounces) evaporated milk 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1/2 cup Mexican-style lager beer Tortilla chips
Directions: Combine Queso Chihuahua® Quesadilla and cornstarch in medium bowl. Set aside. Cook red pepper and jalapeño in butter in a large skillet over medium-low heat until tender, stirring occasionally. Gradually stir in evaporated milk and seasonings. Bring to a gentle boil over medium heat. Reduce heat to low; gradually stir in the reserved Queso Chihuahua® Quesadilla mixture until melted. Stir in beer; heat through. Serve immediately with tortilla chips.
Pineapple Queso Fresco Salsa Makes 3 cups
Ingredients: 2 cups diced pineapple 1 small jicama, peeled and diced (about 1 cup) 1 jalapeĂąo pepper, seeded and finely chopped 4 green onions (white and green parts), thinly sliced 4 tablespoons minced fresh cilantro 2 tablespoons lime juice 4 ounces El ViajeroÂŽ Queso Fresco cheese, crumbled (2/3 cup) Tortilla chips
Directions: Combine the first 6 ingredients in a medium bowl. Cover and refrigerate for at least 10 minutes. Just before serving, stir queso fresco into salsa. Serve with tortilla chips.
Mexican Street Corn Crostini Makes 24 crostinis
1/2 cup mayonnaise 2 1/2 ounces Specialty Cheese Company La VacaRica Cotija cheese, grated and divided (about 1 cup) 24 slices French bread baguette (1/2-inch thick) 2 tablespoons olive oil 2 tablespoons butter, cubed 2 cups frozen fire roasted corn, thawed 1 teaspoon chili powder 1/8 teaspoon cayenne pepper 2 tablespoons minced fresh cilantro 1 medium lime, cut into wedges
Combine mayonnaise and 1/2 cup cotija in a small bowl. Brush bread slices on both sides with olive oil; place on an ungreased baking sheet. Broil 4 inches from the heat for 1-2 minutes on each side or golden brown. Remove to a wire rack to cool. Melt butter in a large skillet over medium heat. Add corn; cook and stir for 4-5 minutes or until heated through. Season with chili powder and cayenne pepper; cook and stir for 2 minutes. Remove from the heat. Generously spread mayonnaise mixture on bread slices. Top with corn mixture; sprinkle with remaining cotija. Garnish with cilantro and lime wedges.
Shake It Up
Craft Cocktails & Canapés The craft cocktail renaissance in America has taken hold in Madison, Wisconsin. Here, local mixologists are inspired by seasonal, fresh produce and local farmers—reinforcing the farm-to-table ideal that guides most Madison restaurants. We tapped three teams of mixologists and chefs from restaurants with top cocktail programs to share what they’ll be pouring and serving this spring.
This casual farm-to-table restaurant and liquor store is known for its commitment to craft cocktails as well as seasonal, locally-sourced food, inspired by Wisconsin culinary traditions. New cocktail menus at Merchant don’t go unnoticed. Instead they are celebrated with a launch party and themed cocktail book. Evan Dannells
The cocktail and dinner menus at Heritage Tavern are inspired by fresh ingredients from Wisconsin’s finest farmers, craftspeople and artisans. The restaurant has a comfortable feel echoed by a menu designed to inspire conversation and sharing.
This small dining spot places equal emphasis on bar and restaurant, drawing inspiration from local produce and cured meats. They are leaders in the craft cocktail scene offering regular cocktail classes that teach attendees how to master the classics, like Wisconsin’s unofficial cocktail, the old fashioned.
Keezieng Vang BARTENDER
Merchant Red Rock Ham Salad Canapés Makes 24 canapés
By Chef Evan Dannells Merchant Restaurant in Madison, WI
INGREDIENTS: 2 cups diced smoked ham 12 ounces Roelli Red Rock cheese, diced (2 cups) 1/2 cup diced cornichons 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 bunch scallions or green onions, finely chopped 24 rye crackers
DIRECTIONS: Place the ham, Red Rock and cornichons in a food processor; cover and pulse until combined. Transfer to a medium bowl. Stir in the mayonnaise, Dijon mustard and half of the scallions. Serve on crackers. Garnish with remaining scallions.
Playing off Wisconsin culinary traditions, Chef Dannells developed a spin on traditional ham salad featuring Roelli Red Rock cheese. “Red Rock is such a rich, funky cheese,” Dannells said. “The bright orange color is so striking in this recipe and the blue veining in the cheese adds a really unique flavor. Pairing the salad with the Jack Rose Riff really helps to cleanse the palate between bites.”
Jack Rose Riff Serves 1
By Thor Messer Merchant Restaurant in Madison, WI
INGREDIENTS: 1 3/4 ounces apple brandy 1/2 ounce Quince and Apple tart cherry grenadine 1/4 ounce cinnamon syrup 3/4 ounce lime juice
DIRECTIONS: Add all ingredients to a shaker tin with ice and shake for 20 seconds. Strain into a chilled old fashioned glass. Garnish with a lime peel.
TIP: To make cinnamon syrup, cook 2 crushed cinnamon sticks in a medium saucepan over low heat until lightly toasted. Add 8 ounces water and increase heat to medium. Bring to a simmer, then reduce heat to low and cook 20 minutes. Add 8 ounces sugar and stir until dissolved. Pour mixture through a fine strainer into an airtight container. Syrup can be refrigerated up to one month.
Heritage Tavern Arancini with Bandaged Wrapped Cheddar Servings: 20
By Sous Chef Jon Rosnow Heritage Tavern in Madison, WI
INGREDIENTS: For Pesto: 1/4 cup pine nuts, toasted 2 garlic cloves, minced 1 teaspoon salt 4 cups watercress 3/4 cup olive oil 2 ounces Bleu Mont Cave Aged Bandaged Cheddar cheese, shredded (1/2 cup)
For Arancini: 4 cups cold prepared risotto 5 ounces Bleu Mont Cave Aged Bandaged Cheddar cheese, shredded (1 1/4 cups) 2 cups all-purpose flour 4 large eggs, lightly beaten 2 cups panko bread crumbs Canola oil
DIRECTIONS: For Pesto:
Place pine nuts, garlic and salt in a food processor; cover and pulse until finely chopped. Add watercress; cover and process until a paste forms. While processing, slowly drizzle in olive oil. Add cheddar; cover and process until smooth. Set aside.
Gently combine cold risotto with 1 cup reserved pesto in a large bowl. Divide risotto mixture into 20 portions. Shape each portion around 1 tablespoon cheddar; roll each into a ball, sealing in the cheese. Place flour, eggs and bread crumbs in three separate shallow bowls. Dredge each ball in flour; gently shaking to remove excess flour. Dip in eggs; and roll in bread crumbs to coat. Heat 3 inches canola oil in a deep-fat fryer or a heavy Dutch oven over medium heat to 375Ë&#x161;F. Fry balls in oil, in batches, for 1-2 minutes or until golden brown. Drain on paper towels. Garnish with remaining pesto, watercress and cheddar. Serve immediately.
Watercress Smash Serves 1
By Alex Kjell Heritage Tavern in Madison, WI
INGREDIENTS: 4 strawberries 1 1/2 ounces St. George Botanivore Gin 1 ounce Lillet Blanc 1/2 ounce lemon juice 8 watercress leaves
DIRECTIONS: Muddle strawberries in a cocktail shaker; add remaining ingredients, cover and shake gently. Pour the cocktail into a double old fashioned glass and top with fresh ice. Garnish with strawberry and watercress.
Watercress was the inspiration for Chef Rosnow and Kjell in creating their cocktail and canapé pairing. “Chef Rosnow foraged the watercress—it’s so fresh, with just a little spice and helps make this cocktail standout,” Kjell said. “Fresh strawberries are also one of the first spring berries. They lend a nice sweetness to the cocktail without any added sugar.” Chef Rosnow highlighted Bleu Mont Cave Aged Bandaged Cheddar in the arancini. The sweet caramel notes and nuttiness of the aged cheddar are contrasted with the peppery flavors of the watercress.
Forequarter Queso Fresco and Pickled Ramp Relish Crackers Makes 24 canapés
By Chef Maggie Roovers Forequarter Restaurant in Madison, WI
For Pea Purée: 2 cups fresh shelled peas Salt to taste
For Pea Purée:
For Relish: 2 bunches ramps 2 cups water 1 cup white wine vinegar 1 cup white vinegar 1/2 cup sugar 2 tablespoons salt 1 bunch radishes, trimmed and diced 1/2 cup olive oil 1/4 cup fresh mint leaves, minced 1 shallot, minced 1 garlic clove, minced Salt to taste 24 rice crackers 8 ounces Cesar’s Queso Fresco cheese, crumbled (1 1/3 cups) Pea shoots
Bring 4 cups of salted water to boil in a large saucepan over high heat. Add peas; cook until bright green, about 30 seconds. Remove peas with a slotted spoon, reserving the cooking water; immediately place peas in ice water. Drain. Place peas in a food processor. Cover and purée, adding 1 tablespoon of cooking water at a time until smooth. Season with salt to taste; set aside. For Relish: Trim ramps. Thinly slice the white portion of each ramp, and cut the green portion into 1-inch pieces. Place ramps in a large bowl. Cook and stir the water, vinegars, sugar and salt in a large saucepan over high heat until sugar and salt are dissolved. Pour brine over ramps. Cool completely. Drain ramps. Combine the ramps, radishes, olive oil, mint, shallot and garlic in the same bowl. Season with salt to taste. To serve, spread reserved pea purée on crackers. Top each with queso fresco, relish and pea shoots.
Spring Forward Serves 1
By Keezieng Vang Forequarter Restaurant in Madison, WI
INGREDIENTS: 1 dash black pepper bitters 15 grinds black and pink peppercorns 1 1/4 ounces house-made rhubarb liqueur 1 1/4 ounces fortified wine (madeira medium dry) 1 spritz absinthe
DIRECTIONS: Combine all ingredients in a cocktail shaker with ice; stir 30 seconds or until drink froths. Spritz a cocktail glass with absinthe. Double strain the drink into the glass and garnish with pink peppercorns.
Spring flavors are on display in the cocktail and canapé pairing from Forequarter. “Spring rhubarb was my inspiration for this cocktail,” Vang said. “It lends a nice sweetness to the drink and plays well with the peppercorns.” The sweet and spicy Spring Forward complements the mild, fresh flavors from the queso fresco cheese and pea purée in the canapé.
THE MOREL MUSHROOM FESTIVAL
MUSCODA, WISCONSIN GRANT & IOWA COUNTIES
estled along the winding Wisconsin River in southwest Wisconsin is Muscoda, a small, quintessential Midwest town with less than 1,500 full-time residents. Each May, Muscoda springs to life to host a familyfriendly, annual celebrationâ&#x20AC;&#x201D;the Morel Mushroom Festival.
Since 1982, Muscoda, Wisconsinâ&#x20AC;&#x2122;s Morel Capital, has drawn mushroom fanatics to the Lower Wisconsin State Riverway to enjoy a weekend of morels and more. The 2018 Festival, scheduled for May 19-20, is anticipated to draw more than 4,000 attendees and sell more than 1,000 pounds of locally gathered morels.
WHAT ARE MORELS? With a cone-like top of raised ridges, morels are easy to spot and one of the most desirable wild mushrooms in the world. Unlike the more common mushroom varieties found in grocery stores, morels are gathered by hand in the wild every spring, and have a nutty, meaty, slightly smoky flavor.
MOREL MUSHROOM FESTIVAL PAST & PRESENT
egend has it, a restaurateur overheard locals sharing stories about hunting for morels and thought that others would be excited to see the local mushrooms for themselves. This idea sparked an informal annual celebration of morels. After Muscoda was named Wisconsin’s Morel Capital in 1982, the informal gathering morphed into the official Morel Mushroom Festival.
For more information on the 2018 Morel Mushroom Festival, visit the event’s Facebook page.
In recent years, the festival has expanded as a community-wide event, drawing tourists and generating economic development for the area. In the weeks leading up to the festival, locals search the woods and forests of the region for morels. Volunteers from the local American Legion then buy the morels at wholesale prices and store them until the Morel Mushroom Festival opens. All profits from the annual, two-day festival are reinvested into the community. This year’s funds have been designated to make a local park and boat landing handicap accessible.
MOREL FESTIVAL MUSTS While the Morel Mushroom Festival focuses on the buying and selling of morels, attendees will find the Festival offers more than just mushrooms.
ENJOY: FRIED MORELS JOIN: LOCAL HISTORIAN
FOR A GUIDED TOUR OF NATIVE AMERICAN EFFIGY MOUNDS
VISIT: MUSHROOM HEADQUARTERS
TO SEE AWARD-WINNING MORELS, INCLUDING THE LARGEST, SMALLEST AND MOST IN A SINGLE CLUSTER
TRY: MUSHROOM BRAT! SAMPLE & BUY: MORELS
AS WELL AS OTHER WISCONSIN-MADE PRODUCTS IN THE FESTIVALâ&#x20AC;&#x2122;S TASTING ROOM
SIP: LOCAL BEER
INCLUDING A MUSHROOM-INFUSED BREW, AT THE HOMEBREW TASTING
FORAGE MUSHROOM & SCALLION JACK CHEESE “
You can’t be surrounded by a natural and rare ingredient and not be inspired to create something delicious. — Vicki Thingvold Co-Owner of Meister Cheese
ith a hometown named the Morel Capital of Wisconsin and an annual festival celebrating the highly desirable local mushroom, it’s no surprise that Meister Cheese created a morel-flavored cheese. Meister Cheese, a third-generation specialty cheese manufacturer, recently created a Forage Mushroom & Scallion Jack Cheese for its Kindred Creamery Cheese brand, a partnership with Roth® Cheese. Inspired by Wisconsin dairy farmers, the two cheese manufacturers collaborated to create Kindred Creamery, bringing a new brand of classic specialty cheese varieties to market. Kindred Creamery practices sustainable production, and the brand’s Cows First program ensures that cows are treated like family and given no growth hormones, ensuring the highest quality milk for making cheese.
Forage Mushroom & Scallion Jack is a semi-soft monterey jack cheese that is flavored with not only locally sourced morels, but also champignon, porcini, shiitake and bolete mushrooms. With a robust and earthy mushroom flavor, enhanced by the addition of scallions and garlic, Forage Mushroom & Scallion Jack Cheese pairs well with soft and fruity white wines or beers.
TRY FORAGE MUSHROOM & SCALLION JACK IN THE SHEET PAN CHICKEN RECIPE ON PAGE 54.
SHEET PAN CHICKEN WITH SPRING VEGETABLES
INGREDIENTS: 1/4 cup olive oil 1 1/2 teaspoons minced fresh thyme 1 1/2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 1/2 teaspoon crushed red pepper flakes
1 pound small red potatoes, quartered
4 bone-in chicken thighs, with skin
7 ounces Kindred Creamery Forage Mushroom & Spring Onion Jack cheese, shredded and divided (1 3/4 cups)
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
DIRECTIONS: Heat oven to 400Ë&#x161;F. Combine olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl. Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture; toss to coat. Pat chicken thighs with a paper towel. Place on pan with potatoes. Gently loosen skin from chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom & spring onion jack cheese; cover with skin. Set aside 1 tablespoon olive oil mixture; brush chicken skin with remaining oil mixture. Bake chicken and potatoes for 30 minutes. Remove from oven. Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot.) Sprinkle chicken with remaining cheese. Bake for 8-10 minutes longer or until a thermometer inserted in the chicken reads 165Â°F. Broil for 2-3 minutes on high or until cheese is lightly browned. Remove from oven. Let stand 5 minutes before serving.
SWEET ENDINGS FROM B R I DA L S H OW E RS TO G R A D UAT I O N PA RT I ES , S P R I N G O FFE RS A N A BU N DA N C E O F C E LE B R ATI O NS TH AT C A LL FO R A S PEC I A L TRE AT. H E RE A R E T H R E E WAY S TO M A K E YO U R N E X T O C C A S I O N E V E N S W E E T E R .
Hummingbird Cupcakes with Pineapple Mascarpone Frosting Servings: 2 dozen cupcakes
Ingredients: For Cake:
Directions: For Cake:
3 1 3/4 1 1 1/2 1/2 1
Heat oven to 350˚F.
3/4 3 2 3-4 1
cups all-purpose flour cup sugar cup packed brown sugar teaspoon baking soda teaspoon ground cinnamon teaspoon salt teaspoon ground allspice can (8 ounces) crushed pineapple, undrained cup vegetable oil large eggs, lightly beaten teaspoons vanilla extract medium ripe bananas, mashed (1 1/2 cups) cup chopped pecans
For Frosting: 1 can (8 ounces) crushed pineapple 1 cup (2 sticks) butter, softened 1 package (8 ounces) Crystal Farms Original Cream Cheese, softened 1 container (8 ounces) BelGioioso Mascarpone cheese, room temperature 3 cups confectioners’ sugar
Combine flour, sugar, brown sugar, baking soda, cinnamon, salt and allspice in a large bowl. Whisk pineapple, oil, eggs and vanilla in another large bowl. Add bananas and pecans; mix well. Stir into dry ingredients just until moistened. Fill each paper-lined muffin cup with a 1/4 cup batter. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pans to wire racks. Cool completely. Using a sharp knife, carefully remove a 1-inch wide by 1-inch deep core from the top of each cupcake. Save cake pieces for different recipe.
For Frosting: Drain pineapple, reserving 2 tablespoons of juice. Cream butter and cream cheese in a large bowl until light and fluffy. Add mascarpone and reserved pineapple juice; mix until blended. Gradually add confectioners’ sugar 1 cup at a time, mixing well after each addition. Beat frosting on high for 1 minute. Transfer half of frosting to a pastry bag; insert 1m tip. Refrigerate until ready to use. Add crushed pineapple to remaining frosting; mix well. Fill each cupcake with a heaping teaspoonful of crushed pineapple frosting. Pipe remaining frosting on cupcakes. Refrigerate until serving.
Cookies & Cream Servings: 8 Mini Parfaits Ingredients:
1 container (8 ounces) Carr Valley Chocolate Cheese Spread 1/4 cup heavy whipping cream
1 cup crushed chocolate sandwich cookies (about 10 cookies) 3 cups sweetened whipped cream
Directions: Mix chocolate cheese spread and heavy cream in medium bowl until smooth. Sprinkle 1 teaspoon cookie crumbs in each of eight 3-ounce glasses. Layer each with 1 heaping tablespoon chocolate mixture and 2 tablespoons whipped cream. Repeat layers, starting with cookie crumbs. Top with whipped cream. Garnish with remaining crushed cookies. Serve immediately.
Lemon Blueberry Quark Mini Servings: 8 Parfaits Ingredients:
1 1/2 cups fresh or frozen blueberries 1/4 cup sugar 1/4 cup water 1 teaspoon cornstarch 1 container (8 ounces) Clock Shadow Creamery Quark cheese 1/4 cup honey 1 cup lemon curd Zest of half a medium lemon
Key Lime Pie Mini Parfaits
Directions: Combine blueberries, sugar, water and cornstarch in a small saucepan over medium-high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, for 4-6 minutes or until the mixture is reduced by half and thickened. Remove from heat. Cool completely. Combine quark and honey in a small bowl. Spoon or pipe a heaping teaspoon quark mixture in each of eight 3-ounce glasses. Layer each with 1 teaspoon lemon curd and 1 teaspoon blueberry mixture. Repeat layers, starting with the quark mixture, filling glasses until almost full. Top with quark mixture. Garnish with lemon zest. Refrigerate until serving.
1 container (8 ounces) Crave Brothers Farmstead Mascarpone cheese, room temperature 1/2 cup sweetened condensed milk 1/3 cup Key lime juice 1 1/2 teaspoons Key lime zest
1 drop green food color, optional 3/4 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons butter, melted Sweetened whipped cream Key lime wedges
Directions: Beat mascarpone, sweetened condensed milk and lime juice in a medium bowl until smooth. Transfer half of the mascarpone mixture to a pastry bag; set aside. Beat lime zest and green food coloring, if desired, into remaining cheese mixture until blended. Spoon into another pastry bag. Combine graham cracker crumbs and sugar in a small bowl; stir in butter. Sprinkle 1 teaspoon crumb mixture in each of eight 3-ounce glasses. Layer each with 1 tablespoon white mascarpone mixture and 1 tablespoon green mascarpone mixture. Repeat layers, starting with the crumb mixture. Top with whipped cream. Sprinkle with remaining crumb mixture. Garnish with lime wedges. Refrigerate until serving.
Lemon Ricotta Layer Cake Servings: 8-10
Ingredients: For Cake:
Directions: For Cake:
Heat oven to 350˚F. Line bottoms of three greased 6-inch round baking pans with parchment paper; grease paper. Set aside.
1 cup (2 sticks) unsalted butter, softened 2 cups sugar 3 large eggs 1 cup whole milk BelGioioso Ricotta con Latte® cheese 1 cup buttermilk 1 tablespoon lemon zest 3 tablespoons lemon juice 1/2-1 teaspoon almond extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
2 cups (4 sticks) unsalted butter, softened 5 cups confectioners’ sugar, divided 2 teaspoons vanilla extract 2-3 tablespoons heavy whipping cream, optional Gel food coloring of choice, optional
For Speckle Decoration: 1 teaspoon almond extract, optional 1/2 teaspoon luster dust, optional
Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Whisk the ricotta, buttermilk, lemon zest, lemon juice and almond extract in a medium bowl. Combine the flour, baking powder, baking soda and salt in another medium bowl; add to butter mixture alternately with the ricotta mixture, beating well after each addition. Pour batter into prepared pans. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool 15 minutes before removing from pans to wire racks. Remove parchment. Cool completely.
For Frosting: Cream butter and 2 1/2 cups confectioners’ sugar in a large bowl until light and fluffy. Gradually add the remaining sugar, beating well after each addition. Add the vanilla, cream and food coloring if desired; beat until blended. Place one cake layer on a serving plate. Spread with a heaping 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
For Speckle Decoration: Combine almond extract and luster dust if desired. With a new stiff-bristle paint brush, dip into the luster dust mixture, gently tapping on side of dish to remove excess color. Flick the brush, with your finger, towards the cake to create a speckle decoration pattern. Repeat as desired. Store cake in the refrigerator.
W I S CO N S I N C H E ES E COM PA N Y Cheesemakers in America’s Dairyland produce more than 600 varieties, types and styles of Wisconsin cheese. Look for Wisconsin cheese and other dairy products made by these companies. Companies in bold are featured in this issue. Agropur inc. All Star, Ltd. Anderson International Foods Arena Cheese Inc. Arla Foods, Inc. Associated Milk Producers Inc. (AMPI) Babcock Hall Dairy Plant Baker Cheese Factory, Inc. Barron County Cheese LLC Bass Lake Cheese Factory Bel Brands U.S.A. BelGioioso Cheese, Inc. Biery Cheese Company Kickapoo Valley Plant
Chippewa Valley Cheese Corporation
Great Lakes Cheese Seymour, Inc.
Harmony Specialty Dairy Foods LLC
Clock Shadow Creamery
Henning’s Wisconsin Cheese
Country Connection Cheese Company
Hidden Springs Creamery
Crave Brothers Farmstead Cheese, LLC Crystal Ball Farms Crystal Farms RDC Decatur Dairy, Inc. Door Artisan Cheese Co. Dupont Cheese, Inc. Eau Galle Cheese, Inc. Edelweiss Creamery
Highfield Farm Creamery Hook's Cheese Company, Inc. Intra Custom Distributors Jim's Cheese, LLC Keystone Farms Natural Cheese Klondike Cheese Co. Koepke Family Farms Kraemer Wisconsin Cheese Ltd. Laack Bros. Cheese Co., Inc. LaClare Farms
Bletsoe’s Cheese, Inc.
Ellsworth Cooperative Creamery
Bleu Mont Dairy
Emmi Roth USA, Inc.
Brunkow Cheese of Wisconsin
Fairplay Packaging, LLC
Burnett Dairy Cheese
Family Fresh Pack LLC
Lamers Dairy Inc. “Dairyland’s Best”
Cady Cheese, LLC
Figi's Companies, Inc.
Cady Creek Farms, LLC
Foremost Farms USA Cooperative
Carr Valley Cheese Co., Inc.
G&R Foods Inc.
Lynn Dairy, Inc.
Cascade Cheese Co.
Gibbsville Cheese Co., Inc.
Malcore Foods, Inc.
Castle Rock Organic Farms Cedar Grove Cheese
Gile Cheese, LLC / Carr Cheese Factory
Maple Leaf Cheesemakers, Inc.
Cedar Valley Cheese, Inc.
Gilman Cheese Corporation
Gingerbread Jersey Cheese
Chalet Cheese Cooperative
Grande Cheese Company
Cheese Plus LLC
Grassland Dairy Products, Inc.
Lactalis Deli, Inc. LaGrander's Hillside Dairy, Inc.
Marieke Gouda Masters Gallery Foods, Inc. Mauel's Dairy McCluskey Brothers Organic Farms
D I R E C TO RY
Meister Cheese Co.
Red Apple Cheese
Thuli Family Creamery
Mighty Fine Food LLC
Red Barn Family Farms
Union Star Corp.
Mikana Foods, Inc.
Mill Creek Cheese Factory
Roelli Cheese Haus
V&V Supremo Foods, Incorporated
Mullins Cheese, Inc.
Ron's Wisconsin Cheese, Inc.
Valley View Cheese Coop
Nasonville Dairy, Inc.
Saputo Cheese USA Inc.
Vern’s Cheese Inc.
Nature's Dairy, LLC
Saputo Specialty Cheese
W&W Dairy, Inc.
Noble View Cheese Company, Inc.
Sargento Foods Inc.
North Country Cheese
Saxon Cheese, LLC
North Country Packaging, Inc.
Schreiber Foods, Inc.
North Hendren Cooperative Dairy Co.
Northern Wisconsin Produce Co. Northwoods Cheese Company LLC Novak’s Cheese of Wisconsin, Inc.
Scott’s of Wisconsin Scray Cheese Co. LLC Shullsburg Creamery
Wakker Cheese Weber’s Farm Store Welcome Dairy, Inc. Westby Cooperative Creamery Weyauwega Cheese Weyauwega Star Dairy, Inc. White Jasmine Widmer’s Cheese Cellars, Inc.
Oak Grove Dairy, Inc.
Silver-Lewis Cheese Factory Cooperative
Old Fashioned Foods, Inc.
Specialty Cheese Company, Inc.
Winona Foods, Inc.
Old Tavern Food Products, Inc.
Springside Cheese Corp.
Omega Valley Farmers
Steve’s Wholesale Cheese
Wisconsin Aging & Grading Cheese, Inc.
StoneRidge Wholesale Division
Ornua Ingredients North America
Sugar Brook Farms
Oshkosh Cheese Sales & Storage
Swiss Valley Farms Co.
Wisconsin Dairy State Cheese Co.
Otter Creek Organic Farm
Wisconsin’s Finest, Inc.
PANOS Brands/Andrew & Everett
Taylor Cheese Corp.
Wiskerchen Cheese, Inc.
Pasture Pride Cheese LLC
The Artisan Cheese Exchange
World Import Distributors, Inc.
Pine River Pre-Pack
The Deli Source, Inc.
Yellowstone Cheese, Inc.
Ponderosa Dairy Products, LLC
The Swiss Colony
Zimmerman Cheese, Inc.
Willow Creek Cheese
Wisconsin Cheese Group
— THE HIGHLIGHT OF OUR SPRING —
THANK YOU WISCONSIN CHEESE COMPANIES FOR SUPPORTING #SXSWisconsin: Amish Country, BelGioioso Cheese, Bharatma, Black Creek, Bleu Mont Dairy, Carr Valley Cheese, Cedar Grove Cheese, Cello, Cheese Fusions, Country Castle, Cow Candy, Crave Brothers Farmstead Cheese, Decatur Dairy, Deer Creek, Edelweiss Creamery, Ellsworth Cooperative Creamery, El Viajero, Jeffs’ Select, Great Midwest, Hook's Cheese, LaClare Farms, Maple Leaf Cheesemakers, Marieke Gouda, Montforte, Odyssey Feta, Pine River, Red Barn Family Farms, Roelli Cheese Haus, Roth Cheese, Salemville, Sartori Cheese, Saxon Creamery, Spring Green, Stella, Swisconsin Cheese, Swiss Valley Farms, Uplands Cheese, V&V Supremo, Widmer's Cheese Cellars, Winona Reserve, Yellow Door Creamery.
Learn more about the Wisconsin cheeses featured at #SXSWisconsin.