Issuu

SPRING 2026

COOKING & ENTERTAINING WITH WISCONSIN CHEESE

Spring Cheeses Bloom IN

Vibrant Herbed Cheeses for Every Table

100+ YEARS WITH MEISTER CHEESE | SPECIAL! AMERICA’S TEST KITCHEN RECIPE COLLECTION

LETTER FROM THE EDITOR

EDITOR IN CHIEF Suzanne Fanning

Spring is finally here, bringing a fresh perspective—revived backyard gardens, bright flavors and new possibilities, especially in the kitchen. Let’s celebrate the season! One of our favorite Wisconsin traditions is the annual hunt for morels. Experts know the signs that it’s time to head into the woods. Morels can be tricky to find, but their earthy flavor is worth the effort. Lucky for us, Meister Cheese, a fourthgeneration cheesemaker founded over 100 years ago, captures that magic in its award-winning Wild Morel & Leek Jack (page 11). It’s a shining example of cheese that is unmistakably Wisconsin. In this issue, On the Road host Bryan Roof explores why our state remains at the heart of artisan cheesemaking (page 19). As he says, “Once you dig into what Wisconsin has to offer, you quickly realize the state is making some of the best cheeses in the world.” We’re also thrilled to partner with America’s Test Kitchen, featuring a seasonal selection of trusted, tested recipes (page 21). Cooking this time of year means celebrating what’s fresh, with dishes as bright as the season itself. Anyone my husband corners at a cocktail party knows all about his garlic adventures—collecting varieties, planting, harvesting, cooking and sharing. Here, we’re highlighting herb-infused cheeses such as Sartori Garlic & Herb BellaVitano® and Decatur Dairy Basil Farmers Cheese (page 33). Herbs, edible flowers and vibrant greens make these recipes both delicious and beautiful.

Executive Vice President, Dairy Farmers of Wisconsin Chief Marketing Officer, Wisconsin Cheese

EDITORIAL TEAM Amy Thieding Managing Editor

DIGITAL TEAM LuAnn Lodl Sr. Director of Digital Marketing

PUBLIC RELATIONS TEAM Rachel Kerr Vice President, Brand & Experiential Marketing

EDITORIAL PARTNERS Stephan & Brady, Inc.

Troy Giesegh Associate Creative Director

Megan Bykowski-Giesegh Partner, Public Relations Director

Sarah Curry Social Media Director

Rachael Liska Contributing Writer & Editor Radlund Photography

Corey Radlund Photographer

Breana Moeller Food Stylist

Finally, one of my favorite vacations was in Sorrento, Italy, where evenings were spent sipping limoncello and watching sunsets. Just as everyone in Wisconsin claims to make the best old-fashioned, everyone in Sorrento claims to make the best limoncello. Our Strawberry-Limoncello Layer Cake, made with Landmark Creamery Herbes de Provence Fontina (page 45), takes me back. It’s the perfect sweet note to end a spring celebration.

Cheers to Cheese!

Grate. Pair. Share. is published by Dairy Farmers of Wisconsin. For more information about Wisconsin Cheese, visit:

WisconsinCheese.com

Strawberry-Limoncello Layer Cake, page 45

IN TH IS ISSU E

The Making of Meister Cheese

On the Road with Bryan Roof

Savor earthy morel mushrooms, fiery peppers and more in handcrafted gems like Wild Morel & Leek Jack and Muscoda Mayhem Colby Jack.

Experience some of Wisconsin’s best cheeses with America’s Test Kitchen recipes and insights from television host and expert Bryan Roof.

IN E VERY ISSUE First Bite Blueberry Cheese Danish

Cheeselandia Celebrating Moments with Cheese

Sweet Endings Strawberry-Limoncello Layer Cake

A Love Letter to Herbed Cheeses

Wisconsin Cheese Company Directory

Host a vibrant springtime picnic with herb-infused cheeses, dainty tea party sandwiches, and sweet-and-savory bites perfect for entertaining.

RECIPE RE VIE WS

We love receiving reviews and helpful advice from passionate cooks and bakers who have tried our recipes. The reviews are valuable to us and much appreciated. Please keep the feedback coming! If you’ve tried a recipe, leave your opinions and any recipe tips at: WisconsinCheese.com/Recipes.

Grilled Romaine with Lemon-Parmesan Vinaigrette

Alpine-Style Stuffed Duchess Potatoes

Easy and Elegant I’m a big fan of shaved parmesan. In this recipe, it adds protein, and the salad could be served as a light meal. I’ve also served it as a first course and alongside grilled chicken. A Wisconsin Cheese must-try! — April

Simple Elegance You can't go wrong with cheese or potatoes—or cheesy potatoes! They’re classy yet simple and will wow guests for sure. — sdocain

Lemon-Asparagus Gnocchi

Aged Cheddar Rhubarb Upside-Down Cake

Huge Hit, Pin It It was quick and easy. Using pre-made gnocchi, the family thought I went all out. Lemon zest and juice added freshness, while the creamy cheese created a sauce that was oh-so-satisfying. — TeresaM

Love Rhubarb and Cheese I have grown rhubarb for many years from a plant my parents gave me 30 years ago. I’ve made many different recipes, but this one combines two of my favorites: rhubarb and cheese. — Kmm62

FIRST B ITE

Blueberry Cheese Danish Makes 12 Pastries Ingredients Blueberry Coulis:

1 cup fresh blueberries 2 tablespoons sugar 2 teaspoons lemon juice

Pastries: 1 box (17.3 ounces) frozen puff pastry, thawed 1 large egg, lightly beaten 2 tablespoons plus 1/4 cup sugar, divided 4 ounces BelGioioso Crescenza Stracchino™ cheese 2 large egg yolks Zest of 1 medium lemon 1 teaspoon vanilla extract 1/4 teaspoon salt

Lemon Glaze: 1 cup confectioners’ sugar 2 tablespoons lemon juice

Instructions Blueberry Coulis: Bring blueberries and sugar to a gentle boil in a saucepan over medium-low heat, stirring frequently. Cook and stir for 4-5 minutes or until berries are softened. Cool slightly. Process berry mixture in a food processor or with an immersion blender until smooth. Press mixture through a fine mesh strainer into a bowl; discard solids. Stir in lemon juice. Cover and refrigerate.

Pastries: Heat oven to 350°F. Line two 15 x 10-inch baking pans with parchment paper. Unfold one sheet puff pastry on a lightly floured cutting board; roll out into a 12 x 8-inch rectangle. Cut pastry into six 4-inch squares. Transfer pastries to a prepared pan. Score a 1/2-inch border on edges of pastries with a knife. Prick inside of pastries with a fork. Repeat step with remaining pastry. Brush pastries with egg wash. Sprinkle each with 1/2 teaspoon sugar. Refrigerate pastries for 15 minutes. Bake for 8 minutes. Meanwhile, whisk Crescenza Stracchino ™ and remaining 1/4 cup sugar in a bowl until blended. Add the egg yolks, lemon zest, vanilla and salt; whisk just until combined. Spread 1 1/2 tablespoons Crescenza Stracchino ™ mixture in the center of each pastry. Top each with 1 teaspoon blueberry coulis. Bake for 6-8 minutes longer or until golden brown. Cool on wire racks.

Lemon Glaze: Combine confectioners’ sugar and lemon juice in a bowl until smooth. Drizzle glaze over pastries.

Host Elizabeth Wimer welcomed Cheeselandians to Venissimo Cheese in sunny San Diego, where laid-back Southern California vibes mingled with some of Wisconsin’s standout cheeses. Guided by the shop’s expert staff, guests enjoyed a tasting journey that showcased BelGioioso’s Burrata with Black Truffles and a selection of deliciously curated cheese pairings. Highlights included Deer Creek® The Stag®, Uplands Pleasant Ridge Reserve and Hill Valley Dairy Luna, each paired with a wine that let the cheese’s flavor shine. The evening wrapped with a celebratory toast and a flurry of friendly exchanges, proving that cheese sparks great conversation and connection.

Want in on the fun? Be part of an enthusiastic community of Wisconsin cheese lovers and participate through in-person and virtual experiences. You’ll learn from the best and have an opportunity to share your cheese-inspired creativity with others. Join today at: www.cheeseapplication.com/apply.

THE MAKING OF MEISTER CHEESE

From left: Alex Meister, fourth generation; Phyllis Meister, second generation; Scott Meister, third generation; and Amanda Meister Price, fourth generation

Forty miles west of Madison, where the Wisconsin River bends through rich pastureland, sits the small town of Muscoda (pronounced mus-KO-day). Designated the Morel Mushroom Capital of Wisconsin in 1982, it is a place shaped by its connection to the land and the values of the people who live there—including its most famous resident, Meister Cheese. A model of award-winning cheesemaking in the heart of America’s Dairyland, Meister Cheese proves the best stories—and cheeses such as Wild Morel & Leek Jack and Muscoda Mayhem Colby Jack—are built slowly over time with devotion and intention, then passed down from generation to generation. 11

ROOTED IN PLACE Founded in 1916, Meister Cheese began as a small rural creamery in southwestern Wisconsin when Joseph Meister set out with one goal: to make superior cheddar. Fifty years later, that commitment took root in Muscoda, where the company relocated in 1966 and has endured ever since. More than a century later, Meister Cheese remains family-owned and operated, blending timehonored recipes with innovation. What began as a single-variety creamery has grown to include monterey jack, colby, havarti, gouda and more— all crafted with the same care that earned the company its earliest awards. Today, Joseph’s legacy lives on. Meister Cheese is a fourth-generation company led by Scott Meister and his children, Alex and Amanda. Working alongside Master Cheesemaker Larry Harris, who has been with the company for more than 40 years and holds certifications in cheddar, colby, colby-monterey jack and monterey jack, Alex and Amanda bring new ideas to the vat, helping ensure the family story and its handcrafted cheeses continue to be shared. Master Cheesemaker Larry Harris

WHERE MORELS MEET CHEESE Muscoda is home to one of America’s great artisan cheesemakers and celebrates another hometown favorite: its beloved morel mushrooms. Since the 1980s, the community has gathered each spring for the annual Morel Mushroom Festival, honoring this prized treat.

Using high-quality ingredients, they debuted Wild Morel & Leek Jack at the Dane County Farmers’ Market, when flavored cheese was rare.

When Scott and other family members began looking for a way to differentiate their cheese 30 years ago, inspiration was close at hand.

Today, other cheesemakers produce mushroomflavored cheeses, but Meister’s starts with the family’s original recipe. “He loved the art and the process of cheesemaking,” Alex explains, referring to Joseph. “He’d be happy to know that Wild Morel & Leek Jack continues alongside the cheddars he made 100 years ago.”

“There really wasn’t anything other than pepper jack at the time—no wild leek, no truffle, none of that,” Alex says. “Morel was an easy choice because Muscoda is known for them. Our company has a deep history, like the morels growing in our backyards. They are our roots, unique to us and natural to our heritage.” The family added the earthy flavor of wild morels with leeks for balance into their monterey jack. 13

“The reaction was crazy,” Alex shares. “Thirty-five years later, it’s still our most popular cheese.”

“From a flavor standpoint, you get a hint of earthiness from the leeks, but the wild morels are what make it so unique,” Alex says. “My wife loves it in grilled cheese sandwiches with tomato soup. It's not a pronounced truffle-style cheese, but you get the mushroom flavor without being overwhelmed.”

A TREAT WITH JUST ENOUGH HEAT Meister Cheese introduced inclusions to its monterey jack cheeses in the late 1990s with Muscoda Mayhem Colby Jack. Instead of following trends, the company turned up the heat. While pepper jack was popular, the company used its award-winning colby jack as a canvas, adding a trio of peppers to create a bold, multicolored gem that stands out on any cheese board. “Muscoda Mayhem is a colby jack infused with jalapenos, habaneros and smoked chipotle,” Alex shares. “When you taste it, you'll notice the heat, but you also get smoky notes from the chipotle at the end. Those flavors create balance, tempering the spice so it doesn’t knock your socks off like a straight ghost pepper.” The result is a creamy colby jack that delivers intensity without sacrificing approachability. Muscoda Mayhem Colby Jack

“It’s a great way to spice up your day,” Alex says. “It pairs well with almonds and honey-roasted peanuts, which help offset the heat. Follow it with something sweet or salty, and it hits multiple sensory notes in a single bite.” Like Wild Morel & Leek Jack, Muscoda Mayhem Colby Jack reflects purpose and creativity, pushing flavor forward while staying true to tradition—a guiding principle that has shaped Meister Cheese for generations.

TRADITION WORTH TASTING Bring to life the rich heritage and flavors of these two exceptional cheeses with the recipes that follow. Wild Morel & Leek Jack

BLOOMING CARNE ASADA QUESADILLA RING Servings 8-10 Ingredients 1/2 cup chopped fresh cilantro 1 medium jalapeno pepper, seeded and finely chopped 4 tablespoons olive oil, divided 2 tablespoons soy sauce 4 garlic cloves, minced 1 tablespoon ground chipotle chili pepper 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon coarsely ground pepper Juice of 2 medium oranges Juice of 2 medium limes 2 pounds beef flank or skirt steak 1 1/2 cups fresh or frozen corn, thawed 1 cup chopped tomatoes (2 medium) 12 flour tortillas (6 inches) 14 ounces Meister Muscoda Mayhem Colby Jack cheese, shredded and divided (3 1/2 cups)

Avocado Cream: 2 medium ripe avocados, pitted and peeled 1 cup (8 ounces) sour cream Juice of 2 medium limes 1 garlic clove, minced Salt and pepper to taste Fresh cilantro sprigs

Instructions Combine the cilantro, jalapeno pepper, 2 tablespoons olive oil, soy sauce, garlic, chipotle chili pepper, salt, oregano, cumin, pepper, orange juice and lime juice in a bowl. Pour marinade into a large sealable plastic bag. Add steak; seal bag and turn to coat. Refrigerate for at least 2 hours or up to 8 hours, turning occasionally. Remove steak from marinade. Discard marinade. Warm remaining olive oil in a large skillet over medium-high heat. Add steak; cook for 4-5 minutes on each side or until a thermometer inserted into meat reads 145°F. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice steak against the grain, then cut into 1/2-inch pieces. Heat oven to 375°F. Line a 15 x 10-inch baking pan with parchment paper. Place a 3-inch bowl into the center of pan. Combine the steak, corn and tomatoes in a large bowl. Cut tortillas in half. Top each half with heaping tablespoon of colby jack and 1/4 cup steak mixture. Roll up each tortilla into a cone shape, starting with the cut edge. Arrange 14-16 cones in a single layer around the bowl, pointing ends inward. Sprinkle with 1 cup colby jack. Repeat step, layering the remaining cones and colby jack. Remove bowl from the center. Bake for 12-15 minutes or until tortilla edges are golden brown. Cool slightly. Carefully transfer quesadilla ring to a 12-inch serving platter.

Avocado Cream: Meanwhile, place the first four ingredients into a food processor; cover and process until smooth. Season with salt and pepper to taste. Cover and refrigerate until serving. Place a serving bowl into the center of quesadilla ring; add avocado cream. Garnish with cilantro.

Flecked with vibrant peppers, Muscoda Mayhem is a semi-soft colby jack with a bold kick. Classic pairings include al pastor and guava candy. It’s just as fun to taste with unexpected bites like licorice or Corn Nuts®, or alongside beverages such as cola, a Mexican lager or a crisp glass of Condrieu. 16

CHICKEN AND MOREL MUSHROOM FRICASSEE Servings 4-6 Ingredients

Instructions

3 pounds bone-in chicken thighs and drumsticks, with skin

Pat chicken dry with paper towels. Season with salt and pepper.

1 teaspoon each salt and pepper 4 tablespoons butter, cubed and divided 3 medium carrots, halved and sliced 2 medium leeks (white and light green portions only), thinly sliced (about 2 cups) 8 ounces sliced morel mushrooms or baby portobello mushrooms 1/4 cup all-purpose flour 1 1/2 cups chicken stock 1 cup dry white wine 1 teaspoon minced fresh thyme 1 bay leaf 1/2 cup heavy whipping cream 6 ounces Meister Wild Morel & Leek Jack cheese, finely shredded (1 1/2 cups) Additional Meister Wild Morel & Leek Jack cheese, shaved Fresh thyme leaves

Melt 3 tablespoons butter in a large, heavy skillet over medium heat. Add chicken in batches; cook for 5-6 minutes on each side or until golden brown. Transfer chicken to a platter. Melt remaining butter in the same pan over medium heat. Add the carrots, leeks and mushrooms; cook and stir for 3 minutes. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in the chicken stock, wine, thyme and bay leaf. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Reduce heat to medium-low. (Pan will be hot!) Carefully return chicken to the pan. Cover and cook for 20-25 minutes longer or until a thermometer inserted into meat reads 165°F. Transfer chicken to another platter. Remove and discard bay leaf. Gradually stir in cream. Bring just to a boil, stirring constantly. Reduce heat to low. Gradually stir in Wild Morel & Leek Jack until melted. Carefully return chicken to the pan; heat through. Remove from the heat. Season with salt and pepper. Sprinkle with additional Wild Morel & Leek Jack. Garnish with thyme.

Creamy and earthy, Wild Morel & Leek Jack won Best of Class at the 2003 U.S. Championship Cheese Contest. Its flavors shine with toasted rye bread and brisket, or on a cheese board with maple-bacon cashews, savory granola or brûléed plums. Pair it with a glass of buttery chardonnay, a classic Manhattan or a gin cocktail. 17

On the Road with Bryan Roof Cook's Country's Deputy Food Editor Bryan Roof explores the communities and cuisines that define the American dinner table on his show, On the Road. Along the way, he has developed a deep appreciation for the State of Cheese and the dedicated cheesemakers behind its award-winning craft. We caught up with Bryan to hear what he thinks makes Wisconsin cheeses so special.

COMING SOON! Bryan heads to Wisconsin for a behind-the-scenes visit with the cheesemakers at Marieke® Gouda in Thorp and Chalet Cheese Cooperative in Monroe, home of Chalet Swiss and the only limburger made in the U.S. Catch the full series of On the Road with Bryan Roof on Netflix this summer. In the meantime, check out his trip to Wisconsin today on WisconsinCheese.com.

Recipes and photos courtesy of America’s Test Kitchen.

Visit WisconsinCheese.com for this Cast-Iron Skillet Pizza Margherita recipe!

PERFECT PARTNERS When Wisconsin Cheese teams up with America’s Test Kitchen, delicious things happen, including irresistible recipes home cooks and cheese lovers can trust. America’s Test Kitchen backs the dishes on the following pages with its famously rigorous testing process. More than 14,000 recipes have been tested dozens of times by test kitchen staff and 70,000 at-home testers. The result is proven, science-backed recipes—all designed to inspire confidence in the kitchen. Dive into this sampling to discover your next favorite dish and read on to learn how to access the entire flavor-packed collection.

Q: WHAT’S YOUR IMPRESSION OF THE WISCONSIN CHEESE SCENE? BRYAN: Wisconsin boasts a remarkably expansive and progressive cheese scene, producing world-class cheeses that leave a clear mark on the local dairy and restaurant industries. It's rare to find a Wisconsin restaurant menu without at least one—and often several—mentions of local cheese. Thanks to the exceptional craftsmanship of the state’s cheesemakers, even the simplest cheeses are remarkably complex.

Tiramisu Without Raw Eggs Serves 10 to 12 INGREDIENTS 2 1/2 cups strong black coffee, room temperature 1 1/2 tablespoons instant espresso powder 9 tablespoons dark rum 6 large egg yolks 2/3 cup sugar 1/4 teaspoon table salt 1/3 cup cream for adding to yolks 1 1/2 pounds (680 grams / about 3 cups) cold Crave Brothers Farmstead Classics® Mascarpone cheese 3/4 cup cold heavy cream for whipping 14 ounces (397 grams) dried ladyfingers (42 to 60, depending on size) 3 1/2 tablespoons cocoa, preferably Dutch-processed 1/4 cup semisweet or bittersweet chocolate, grated (optional)

INSTRUCTIONS Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add 1/3 cup cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Set bowl with yolks over medium saucepan containing 1 inch gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes. Whisk in remaining 4 tablespoons rum until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside. In now-empty mixer bowl (no need to clean bowl), beat the 3/4 cup cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

Buffalo Chicken Burgers Serves 4 INGREDIENTS 4 tablespoons unsalted butter, plus 2 tablespoons melted and cooled, divided 6 tablespoons hot sauce 1 tablespoon molasses 1/2 teaspoon cornstarch 1 1/2 pounds ground chicken 1 large shallot, minced 2 teaspoons Worcestershire sauce 1/4 teaspoon pepper 1/2 teaspoon table salt 2 teaspoons vegetable oil 2 ounces Kingston Creamery Breezy Blue Cheese or Kingston Creamery Gorgonzola cheese, crumbled (1/2 cup), room temperature 4 leaves Bibb or Boston lettuce 4 hamburger buns, toasted if desired 1 celery rib, sliced thin on bias, plus 1/4 cup celery leaves

INSTRUCTIONS Microwave 4 tablespoons butter, hot sauce, molasses, and cornstarch in bowl, whisking occasionally, until butter is melted and mixture has thickened slightly, 2 to 3 minutes; cover to keep warm and set aside. Break ground chicken into small pieces in large bowl. Add remaining 2 tablespoons melted butter, shallot, Worcestershire, and pepper and gently knead with hands until well combined. Divide chicken mixture into 4 equal portions, then gently shape each portion into 3/4‑inch-thick patty. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot. Season patties with salt. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to mediumlow, and continue to cook until browned on second side and meat registers 160 degrees, 5 to 7 minutes. Transfer burgers to platter, brush with half of Buffalo sauce. Top with blue cheese, and let rest for 5 minutes. Arrange lettuce on bun bottoms. Serve burgers on buns, topped with blue cheese, celery, and celery leaves, passing extra Buffalo sauce separately.

Q: WHY DOES WISCONSIN CHEESE STAND OUT FROM THE REST? BRYAN: The world of Wisconsin cheesemaking is incredibly diverse, offering everything from bold classics like limburger to delicate, nuanced varieties like Marieke® Gouda, with a vast range of flavors and styles in between. With its sheer variety and the skill of its cheesemakers, Wisconsin stands out as one of the world’s preeminent cheese producers.

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries Serves 8 INGREDIENTS 3 tablespoons lemon juice 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 6 tablespoons extra-virgin olive oil

INSTRUCTIONS Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours. Fold in gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.

2 pounds brussels sprouts, trimmed, halved, and sliced very thin 4 ounces Marieke® Gouda Smoked cheese, shredded (1 cup) 1/2 cup chopped toasted pecans 1/2 cup chopped dried cherries

Q: WOULD YOU SHARE A FEW OF YOUR FAVORITE WAYS TO COOK WITH WISCONSIN CHEESE? BRYAN: I’ve recently taken to shredding Marieke® Gouda over tacos and arepas. I’m also a big fan of grilling ribeye—or any go-to steak—and topping it with a generous slice of Carr Valley’s blue cheese. Honestly, it’s hard to go wrong when cooking with Wisconsin cheeses.

Filets Mignons and Asparagus with Blue Cheese and Shallot for Two Serves 2 INGREDIENTS 2 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon plus pinch pepper, divided 1 shallot, sliced thin lengthwise 1/3 cup vegetable oil 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1 ounce Carr Valley Glacier Point Blue™ Cheese, crumbled (1/4 cup) 1 tablespoon unsalted butter 1 pound asparagus, trimmed (about 1/2 inch thick at the base) 2 teaspoons minced fresh parsley

INSTRUCTIONS Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towels and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place steaks in 12-inch ovensafe nonstick skillet and roast until steaks register 115 degrees (for medium-rare), about 25 minutes, or 125 degrees (for medium), 30 to 35 minutes. Meanwhile, combine shallot and oil in liquid measuring cup. Microwave for 3 minutes, stir, and then microwave 1 minute longer. Repeat stirring and microwaving in 1-minute increments until shallot begins to brown, about 3 minutes longer. Using fork, transfer shallot to paper towel–lined plate and season with salt to taste; reserve 3 tablespoons oil. Let shallot sit until well drained and crisp, about 5 minutes; set aside. Whisk vinegar, mustard, 1/4 teaspoon salt, and pinch pepper together in bowl. Whisk in 2 tablespoons reserved oil until smooth. Stir in blue cheese until mostly smooth; set aside. Remove steaks from skillet. Heat remaining 1 tablespoon reserved oil in now-empty skillet over medium-high heat until just smoking. Place steaks in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks to plate, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, melt butter in now-empty skillet over medium heat. Add asparagus to skillet; cover; and cook until asparagus is bright green and just tender, 3 to 5 minutes. Uncover and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Increase heat to mediumhigh and continue to cook, turning spears, until asparagus is tender and well browned, 3 to 7 minutes. Dollop blue cheese mixture onto steaks and sprinkle with fried shallot and parsley. Serve steaks with asparagus.

Q: WHAT’S ONE THING YOU WISH MORE PEOPLE APPRECIATED ABOUT WISCONSIN CHEESE? BRYAN: I don’t think people fully appreciate the variety of cheeses or the skill of Wisconsin cheesemakers. Too often, Wisconsin is left out of the cheese conversation as praise turns to Europe. But once you dig into what Wisconsin has to offer and start seeking out those cheeses, you quickly realize the state is making some of the best cheeses in the world.

Best Reuben Sandwiches Serves 4 INGREDIENTS 1/4 cup mayonnaise 1/4 cup finely chopped sweet pickles, plus 1 teaspoon sweet pickle juice 2 tablespoons cocktail sauce 1 cup sauerkraut, drained and rinsed 2 tablespoons cider vinegar 1 teaspoon brown sugar 8 slices hearty rye bread 4 ounces Chalet Swiss cheese, shredded (1 cup) 12 ounces thinly sliced corned beef 4 tablespoons unsalted butter

INSTRUCTIONS Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese. Melt 2 tablespoons butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to wire rack and repeat with remaining butter and sandwiches. Serve.

Greek Layer Dip Serves 8 to 10 INGREDIENTS 4 1/4 cups hummus 1 1/2 cups plain Greek yogurt 1 cup 1/4-inch English cucumber pieces 1/2 cup jarred roasted red peppers, patted dry and chopped 1/3 cup pitted kalamata olives, chopped

INSTRUCTIONS Spread hummus in single layer on large, shallow serving platter. Carefully spread yogurt in even layer over hummus. Combine cucumber, red peppers, olives, scallions, oil, mint, salt, and pepper in bowl. Spoon vegetable mixture in even layer over yogurt. Sprinkle with feta and drizzle with extra oil. Serve the dip with pita chips or sliced vegetables.

4 scallions, sliced thin 3 tablespoons extra-virgin olive oil, plus extra for drizzling 2 tablespoons chopped fresh mint 1/4 teaspoon salt 1/4 teaspoon pepper 2 ounces Odyssey® Traditional Feta cheese, crumbled (1/2 cup) Pita chips or sliced vegetables

HUNGRY FOR MORE? Discover the whole recipe collection from America’s Test Kitchen at WisconsinCheese.com.

Love Letter T♥ A

HERBED Cheeses

In Wisconsin, spring arrives with the greening of grazing pastures, the reopening of farmers markets and the gentle unfurling of tender botanicals reaching toward the sun. It is a season defined by lightness, joy and renewal. In the kitchen and around our tables, that feeling invites celebration with breezy abandon—and artisan cheeses laced with colorful herbs capture the season’s promise of renewed possibilities. Lush and creamy, perfumed with basil, lavender, thyme and more, these cheeses taste as though an herb garden drifted into the milk, inspiring recipes—and gatherings—for savoring what is new and beautiful. Create your own love letter to spring with a botanical bash featuring herb-kissed specialty cheeses such as Decatur Dairy Basil Farmers Cheese, Sartori Garlic & Herb BellaVitano®, Marieke® Gouda Honey Clover, and Landmark Creamery Herbes de Provence Fontina.

Blossoming Bites

An ideal theme for a bridal shower, Mother’s Day or a spring fling, this celebration feels especially vibrant outdoors. Set a graceful table where April showers give way to May flowers—and herbs—arranged in pots and vases. Let bountiful herbaceous finger foods, a blueberry mojito mocktail and a vibrant salad echo the season’s kaleidoscope of color. Mini Tea Party Sandwiches set the stage for something special. Thin slices of Decatur Dairy Basil Farmers Cheese are layered between squares of bread with tender baby spinach, cured meats and fresh tomato, then finished with edible flowers. A verdant green goddess dressing, made with fresh herbs and fragrant Basil Farmers Cheese, provides a bright finale that tastes unmistakably like spring.

Decatur Dairy is a farmer-owned cheese cooperative known for Wisconsin classics such as colby and cheese curds, as well as Europeaninspired varieties including muenster, swiss, havarti and butterkase. Flecked with sweet basil, its creamy, mild farmers cheese offers a refreshingly herb-forward flavor with a clean, milky finish. Serve it sliced on a cheese board or add it to your favorite recipes.

A Fresh Take on Greens

Share a colorful salad highlighting Sartori Garlic & Herb BellaVitano®, a hand-rubbed cheese with an herby rind meant to be enjoyed. It’s sprinkled over spring greens, crunchy cucumber, crisp sugar snap peas, striking watermelon radishes and fresh blueberries. Dotted with edible flowers, the salad is a treasure trove of farmers market finds. A honey-orange vinaigrette ties it all together for a fresh mix that’s almost too pretty to eat if it weren’t so irresistible.

Garlic & Herb BellaVitano® is a full-flavored showpiece crafted from Sartori Cheese’s exclusive Original BellaVitano®, prized for its buttery finish, nutty, fruity notes, creamy texture and crystalline crunch. This standout is accented with lemon zest, Aleppo chili pepper, extra virgin olive oil, parsley, and a dash of garlicky goodness, delivering depth and elegance to the plate. 36

Spring’s Sweet Finish

Whether served as a party starter or dessert, these shortbread cookies offer a delightful landing spot for slices of Marieke® Gouda Honey Clover and Landmark Creamery Herbes de Provence Fontina. Garnished with bits of honeycomb, a drizzle of honey or dark chocolate, basil leaves and orange zest, each treat strikes a delectable balance between sweet and savory. Marieke® Gouda cheeses are known for elevating weeknight dishes and entertaining spreads. Master Cheesemaker Marieke Penterman’s flavored goudas—available in truffle, fennel and more—bring memorable touches and decadence to any occasion. Marieke® Gouda Honey Clover combines the authentic Dutch farmstead favorite with notes of fresh clover, yielding a sweet yet earthy aroma that enlivens the senses. Landmark Creamery Herbes de Provence Fontina begins with rich, buttery fontina made

from the milk of Brown Swiss cows. Rubbed with a distinctive blend of Mediterranean herbs, including thyme and rosemary, along with citrus peel, rose petals and lavender, the cheese’s edible rind is both aromatic and visually striking—an expression of Wisconsin cheesemaking innovation. As the days grow longer, let these herb-kissed cheeses take their place at your table—one bite, one gathering, one beautiful moment at a time. But don’t wait too long—spring is fleeting, after all.

Layers Worth Savoring In the pages ahead, discover Landmark Creamery Herbes de Provence Fontina in a stunning strawberry-lemon cake perfect for celebrating spring.

MINI TEA PARTY

Sandwiches Makes 24 Sandwiches Ingredients Green Goddess Dressing:

3/4 cup whole milk plain Greek yogurt 1/4 cup mayonnaise

4 ounces Decatur Dairy Basil Farmers Cheese, shredded (1 cup) 1 1/2 cups chopped fresh parsley 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves 1 small shallot, chopped 2 tablespoons snipped fresh chives 2 tablespoons minced fresh tarragon Zest and juice of 2 medium lemons 3 garlic cloves, minced Salt and pepper to taste

Instructions Green Goddess Dressing: Place the yogurt, mayonnaise, farmers cheese, parsley, basil, cilantro, shallot, chives, tarragon, lemon zest, lemon juice and garlic into a food processor; cover and process until mixture is smooth. Season with salt and pepper to taste.

Sandwiches:

Remove crusts from bread slices. Cut slices into 2-inch squares. Spread dressing on bread slices. Layer half of the slices with 1 cup spinach, farmers cheese, salami, prosciutto, tomatoes and remaining spinach. Top with remaining bread, dressing side down. Secure sandwiches with picks. Garnish with flowers.

Sandwiches:

1 loaf (1 pound) day-old Italian bread, cut into 24 slices (1/2-inch each) 2 cups fresh baby spinach, divided 8 ounces Decatur Dairy Basil Farmers Cheese, thinly sliced 1/2 pound thinly sliced deli salami 1/2 pound thinly sliced prosciutto 2 large tomatoes, thinly sliced Picks or toothpicks Edible flowers

SPRING MIX

Garden Salad Servings 6-8 Ingredients Honey-Orange Vinaigrette: 2 tablespoons orange juice

1 tablespoon champagne vinegar 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon orange zest 2 garlic cloves, minced 1/2 teaspoon minced fresh thyme 1/4 cup olive oil Salt and pepper to taste

Spring Mix Salad: 1 medium carrot

10 ounces spring mix salad greens (about 10 cups) 1 medium English cucumber, sliced 1 cup fresh blueberries 1/2 medium red onion, thinly sliced 1/2 cup sugar snap peas, trimmed 1/2 cup thinly sliced watermelon radishes 6 ounces Sartori Garlic & Herb BellaVitano® cheese, shaved (1 1/2 cups) Edible flowers

Instructions Honey-Orange Vinaigrette: Whisk the orange juice, champagne vinegar, honey, Dijon mustard, orange zest, garlic and thyme in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.

Spring Mix Salad:

Thinly slice carrot into ribbons with a mandoline slicer or vegetable peeler. Toss salad greens with 1/4 cup vinaigrette in a large serving bowl. Top with the carrot, cucumber, blueberries, red onion, peas and radishes. Sprinkle with Garlic & Herb BellaVitano ® . Drizzle with remaining vinaigrette. Garnish with flowers.

DESSERT CHEESE AND BASIL

Shortbread Makes 2 Dozen Cookies Ingredients

1 cup (2 sticks) butter, softened

3/4 cup sugar

2 cups all-purpose flour 2 tablespoons minced fresh basil 1/2 teaspoon salt

Dessert Cheese Pairings: Marieke Gouda Honey Clover cheese ®

Landmark Creamery Herbes de Provence Fontina cheese Honeycomb Honey, warmed Dark chocolate sauce Zest of 1 medium orange Fresh basil leaves

Instructions Cream butter and sugar in a large bowl until light and fluffy. Combine the flour, basil and salt in another large bowl; gradually add to butter mixture just until combined. Shape dough into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours. Heat oven to 350°F. Roll out dough on a floured surface to 1/4-inch thick. Cut with a floured 2-inch scalloped round cookie cutter. Place rounds 1 inch apart on parchment-lined baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

Dessert Cheese Pairings:

Place gouda and fontina on the cookies. Top gouda with honeycomb and honey. Top fontina with chocolate sauce. Garnish with orange zest and basil.

SWEE T EN DIN GS

Strawberry-Limoncello Layer Cake Servings 8-10 Ingredients Limoncello Cake:

Instructions Limoncello Cake:

3/4 cup (1 1/2 sticks) butter, softened 1 3/4 cups sugar 2 large eggs 3/4 cup milk 1/4 cup limoncello liqueur or lemon juice 2 1/3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 4 ounces Landmark Creamery Herbes de Provence Fontina cheese, shredded (1 cup)

Heat oven to 350°F. Grease and flour the bottoms and sides of two 8-inch round baking pans. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Whisk milk and limoncello in a bowl. Combine the flour, baking powder and salt in another large bowl; gradually add to butter mixture alternately with milk mixture, beating each addition until combined. Fold in fontina. Pour batter into prepared pans. Bake for 26-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pans before removing to wire racks to cool completely.

Macerated Strawberries: 8 ounces whole fresh strawberries, hulled and sliced 1 tablespoon sugar Zest of 1 medium lemon 2 tablespoons limoncello liqueur or lemon juice

Frosting: 1 1/2 cups (3 sticks) butter, softened 3 1/2 cups confectioners’ sugar Zest of 1 medium lemon 1/3 cup heavy whipping cream 2 tablespoons limoncello liqueur or lemon juice Landmark Creamery Herbes de Provence Fontina cheese, shaved Candied lemon slices Whole fresh strawberries Fresh thyme sprigs

Macerated Strawberries: Combine the strawberries, sugar, lemon zest and limoncello in a large bowl. Let stand for 30 minutes, stirring occasionally.

Frosting: Cream the butter, 1 cup confectioners’ sugar and lemon zest in an extra-large bowl until light and fluffy. Gradually add remaining confectioners' sugar, beating each addition until combined. Beat in cream and limoncello. Level cake layers. Place one layer on a serving platter. Pipe a ring of frosting around outer edge of cake. Fill center with strawberries. Pipe frosting on top. Top with remaining cake layer. Frost top and sides of cake. Decorate with the fontina, lemon slices, strawberries and thyme.

W I S C O N S I N C H E E S E C O M PA N Y Cheesemakers in The State of Cheese 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.

Edelweiss Creamery

All Star, LTD

Ellsworth Cooperative Creamery

Alpinage Artisan Cheese

F&A Dairy Products, Inc.

Arena Cheese, Inc.

Foremost Farms USA Cooperative

Arla Foods, Inc.

Gibbsville Cheese Company, Inc.

Associated Milk Producers, Inc.—Corporate

Gile Cheese, LLC / Carr Cheese Factory

Babcock Hall Dairy Plant

Gilman Cheese Corporation

Bel Brands USA

Harmony Specialty Dairy Foods, LLC

BelGioioso Cheese, Inc.—Corporate

Henning Cheese

Brunkow Cheese of Wisconsin

Hidden Springs Creamery

Burnett Dairy Cooperative

Hill Valley Dairy, LLC

Caprine Supreme, LLC

Hoard’s Dairyman Farm Creamery

Carr Valley Cheese Company, Inc.

Hook’s Cheese Company, Inc.

Cascade Cheese Company

Keystone Farms Cheese

Castle Rock Organic Farms

Kingston Creamery

Cedar Grove Cheese

Klondike Cheese Company

Cedar Valley Cheese, Inc.

Koepke Family Farms

Cesar’s Cheese

Laack Brothers Cheese Company, Inc.

Chalet Cheese Cooperative

LaClare Farms—Mosaic Meadows

Cheese Merchants of America

Lactalis American Group, Inc.

Cosmic Wheel Creamery

LaGrander’s Hillside Dairy, Inc.

Crave Brothers Farmstead Cheese, LLC

Land O’Lakes, Inc.

Crystal Farms Cheese

Landmark Creamery

Decatur Dairy, Inc.

LoveTree Farmstead Cheese

Deer Creek Cheese

Lynn Dairy, Inc.

Delta Dream, LLC

Malcore Foods, Inc.

Door Artisan Cheese Company

Maple Grove Cheese, Inc.

Dupont Cheese, Inc.

Maple Leaf Cheese

D I R EC TO RY

Marieke Gouda

Scott’s of Wisconsin

McCluskey Brothers Organic Farms

Scray Cheese Company

Meister Cheese Company

Shullsburg Creamery

Mexican Cheese Producers, Inc.

Silver-Lewis Cheese Factory Cooperative

Milkhaus Dairy Milk Source Mullins Cheese, Inc. Murphy Farms Nasonville Dairy, Inc. Nordic Creamery North Country Packaging, Inc.

Specialty Cheese Company, Inc. Springside Cheese Corporation The Big Moo Union Star Corporation Uplands Cheese Company Valley View Cheese Cooperative

Oak Grove Dairy, Inc.

V&V Supremo Foods, Inc.

Organic Valley

W&W Dairy, Inc.

Palmetto Cheese

Wakker Cheese

Pasture Pride Cheese, LLC

Westby Cooperative Creamery

Pine River Pre-Pack

Weyauwega Cheese

Prairie Farms Cheese Division

Weyauwega Star Dairy, Inc.

Red Apple Cheese Red Barn Family Farms Renard’s Cheese Roelli Cheese Haus Ron’s Wisconsin Cheese Roth Cheese Saputo Cheese USA, Inc. Sartori Company

White Jasmine Widmer’s Cheese Cellars, Inc. Willow Creek Cheese Wisconsin Aging & Grading Cheese, Inc. Wisconsin Cheese Group (Sabrosura Foods) Wisconsin Dairy State Cheese Company Wiskerchen Cheese, Inc.

Schreiber Foods, Inc.—Corporate

Wohlt Cheese

Schroeder Käse

Yellowstone Cheese, Inc.

Schuman Cheese

Zimmerman Cheese, Inc.