Issuu

WINTER 2026

COOKING & ENTERTAINING WITH WISCONSIN CHEESE

Chocolate, Cherries... and Cherry Cheddar!

Black Forest Brownies with a Twist

10 CHEESE MY THS, DEBUNKED! | CHEESEMAKING LEGENDS | TWICE-AS - NICE CHEESES

LETTER FROM THE EDITOR

EDITOR IN CHIEF Suzanne Fanning

It may be chilly outside, but when delicious meals are simmering on the stove, winter suddenly feels a whole lot cozier. This time of year is perfect for comfort food, family gatherings and lingering by the fire as snow falls. And here in Wisconsin, winter comfort has another name: cheese—especially the kind perfected over generations. Wisconsin is home to many thirdand fourth-generation cheesemaking families. Names like Henning and Widmer are more than just labels on a package—they’re a promise of time-honored recipes, careful craftsmanship and flavors worth savoring. Master Cheesemakers Kerry Henning and Joe Widmer are carrying forward their legacy, passing down knowledge to the next generation while blending tradition with fresh ideas for the future (page 11). When you bring their cheeses to your table, you’re tasting history, heart and pride—something that makes every bite just a little more meaningful. Winter also brings friends stopping by. There isn't always time for a full meal, but I’ve yet to meet anyone who will pass on a quick and tasty cheese snack like our warm Air-Fryer Luna Cheese Sticks (page 28). This issue is full of easy ideas to enjoy with friends on the go, whether you’re heading out for sledding, skiing or a brisk walk around the neighborhood.

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

Mark Ambrose Photographer

Breana Moeller Food Stylist

And there’s more! We’re warming things up with hot beverage-and-cheese pairings and wrapping up with Black Forest Brownies infused with Renard’s Cherry Cheddar (page 44). If you’ve seen actress Katie Leclerc try that cheese in A Cherry Pie Christmas, her reaction might convince you to give it a try. Finally, we’re busting common cheese myths (page 33). From misunderstood rinds to the belief that cheese and seafood don’t mix, our experts set the record straight. So settle in—this issue offers comfort, inspiration and plenty of reasons to savor the season.

Cheers to Cheese!

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

WisconsinCheese.com

IN TH IS ISSU E

Legends in the Making

Delight in the Duos

Learn how Henning Cheese and Widmer’s Cheese Cellars pass on century-old traditions to the next generation while shaping the future of cheesemaking.

Discover innovative cheeses like Roelli Red Rock, Hill Valley Dairy Luna and Marieke® Golden, and savor them in shareable bites that’ll have everyone swooning.

IN E VERY ISSUE First Bite Cozy Sips and Dessert Cheese Pairings

Cheeselandia Celebrating Moments with Cheese

Sweet Endings Black Forest Brownies

Top 10 Cheese Myths, Debunked!

Wisconsin Cheese Company Directory

Get ready to bust the biggest misconceptions about cheese. From how to serve it to the best way to store it, we’re setting the record straight.

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.

Spicy Potato-Sausage Soup

Dessert Cheese Board for Two

Perfect on a Cold Day This soup is very good. I made it exactly as written, except I used hot sausage because my family loves spice. The potatoes, broccoli, sausage and, of course, the cheese are a great combo. Everyone in my household loved it. — DeDe

Gorgeous Charcuterie Board I served this for my birthday party and loved the chocolate raspberry dip. I live in Indiana, but I used only Wisconsin cheese—nothing compares to it. — Proudmomto2

Maple Cheddar French Toast Bake

Fontina-Smothered Chicken with Brussels Sprouts

Fantastic Brunch Recipe This one was amazing. I loved the custardy base, and the candied pecans added texture. Everyone loved how the cheese got crispy on the edges. It would be great for a brunch! — cheesetheday

Incredible and Easy The dish was light, bright and tangy with a sweet finish. The cheese melted perfectly and was the ideal finish. It was healthy, delicious and filling, and the flavors balanced well. I’ll definitely be adding this to our dinner rotation. — Rach M

FIRST B ITE Warm up winter days with cozy sips and dessert cheese pairings that chase away the chill.

Vanilla Latte with Roth Creamy Havarti + Cinnamon Sugar Donuts + Cherry Pie Filling

Hot Chocolate with BelGioioso Mascarpone + Stroopwafels + Raspberry Chocolate Sauce + Fresh Raspberries + Chocolate Shavings

Mulled Cider with Warmed Pasture Pride Juusto™ Traditional Baked Cheese + Apple Butter + Maple Syrup + Butter Crunch Cookies, Crumbled + Fresh Thyme 8

Cheeselandian host Jeany Popp created a memorable gathering for fromage fans at Hill Valley Dairy’s Milwaukee Cheese Bar—it was a night devoted to community, connection and, of course, amazing artisanal cheeses. The Midwest meetup featured special guest and owner Ron Henningfeld, a first-generation cheesemaker, who led attendees through a curated tasting and shared the craft, care and stories behind four standout cheeses: Alina, Shallot and Herb Alpine, Luna and 3-Year Cheddar. Afterward, Cheeselandians enjoyed a stunning sunset and DIY charcuterie cups, a fitting finale to a flavorful event centered on friends and cheese.

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.

Legends in the Making

There’s something comforting about stepping into a family cheese factory, where local, fresh milk fills the vats, cheesemakers move with a steady rhythm, and the aroma of handcrafted cheese carries layers of history. Inside these intimate, multigenerational spaces, the floors may be concrete, but the atmosphere feels like cozy living rooms, with stories passed down as faithfully as time-honored recipes. At Henning Cheese and Widmer’s Cheese Cellars, that sense of home has endured for more than a century. Each family has its own origin story, but both share a deep devotion to authenticity and the craft of cheesemaking. Today, as Master Cheesemakers Kerry Henning and Joe Widmer mentor the next generation, their factories feel as they always have—rooted in pride, strengthened by family and guided by a shared commitment to making exceptional Wisconsin cheese. Their stories continue to unfold, steeped in tradition and reaching toward the future, a reminder that the heart of Wisconsin cheesemaking beats warmest in the families who live it every day.

Meet the Henning Family Henning Cheese, Kiel, WI

The Henning family business began in 1914, when Kerry Henning’s grandfather, Otto, bought a rural Wisconsin cheese factory. Otto’s son, Everett, took over in 1963, and by the mid-1980s, Kerry and his siblings were helping grow the company. Today, the fourth generation—Kerry’s nephew, Joshua, and son, Zachary—has stepped in, extending a legacy defined by craftsmanship and passion.

Zachary, Everett, Kerry and Joshua Henning

Owner Kerry Henning, a three-time Master Cheesemaker, plays a significant role in that reputation. Cheese industry leaders respect him for his traditional, hands-on approach to cheesemaking. “We feel we’re making some of the best cheddars, colbys and pepper jack cheese in the market,” Kerry says. “We do everything by hand and take our time with it. The time it takes to make cheese today is no different than 100 years ago, when my grandpa was making it.”

Next Generation Steps Forward Kerry’s role at Henning Cheese is that of mentor, cheesemaker and steady helm as Joshua and Zachary learn to take the lead. “I lend a helping hand on the production floor when needed,” he shares, “while mentoring my son and nephew as they work towards their Master Cheesemaker titles.” Joshua, a licensed cheesemaker who oversees plant operations, began working at Henning Cheese at the age of 15, starting with tasks in the vats and at the finishing tables. After high school, he earned a degree in agricultural business and economics, developed a passion for cheesemaking microbiology and rejoined the company in 2014. “I can’t imagine doing anything else,” Joshua says. He credits Kerry for shaping his approach. “He taught me to look at the bigger picture, not rush the process, think critically and not be afraid to fail when trying new things,” Joshua explains.

Zachary also got an early start in the family business. “When I was young, I tagged along with my dad and ‘helped’ however I could— holding tools, plastic-coating Peppercorn Cheddar and pitching in where needed,” he recalls. As he got older, he worked before school and during the summers at the factory. After earning a degree in food manufacturing, Zachary obtained licenses for cheesemaking and pasteurization. Now he works across production, maintenance and sanitation. “Cheesemaking is in my blood,” Zachary says. “Dad has shared so much of his knowledge and experience. He always keeps me on my toes, but my favorite thing about working with him is being able to ask questions—he’s right there with answers.” Above all, Kerry enjoys watching their passion evolve. “We have great conversations. They often offer different perspectives, yet we can agree on a course of action,” Kerry shares.

Family Roots, Future Focus “The best advantage to working with family,” Joshua says, “is that we all have the same vision, passion and drive. We grew up listening to Grandpa’s stories about the hard work, determination and perseverance it took to build this company.” For Zachary, honoring his grandfather’s example remains a guiding force. “We have high standards set by my great-grandfather and passed down through generations. We maintain our plant in top condition and consistently strive for quality. We’ve always made a four-hour cheddar because we believe it gives you the best-tasting cheese,” he shares. And when customers hear the Henning name, now and in the future? Joshua sums it up simply: “I want them to say what a great family we are—how closely we work together, how well we treat others, and how our hard work speaks for itself in the quality of our cheeses.”

Meet the Widmer Family Widmer’s Cheese Cellars, Theresa, WI

Master Cheesemaker Joe Widmer and his son, Joey, craft award-winning cheeses—aged cheddars, Matterhorn™ Alpine-Style Cheddar, butterkäse, and Wisconsin Originals brick and colby—reflecting more than 100 years of knowledge and craftsmanship. That legacy lives on through the next generation. Widmer’s Cheese Cellars began in 1922, when Joe’s grandfather, John, bought the factory after learning to make brick cheese. John’s three sons took over in the 1960s, and Joe joined his father and uncles full-time in the late 1970s. Today, Joe, a three-time Master Cheesemaker, is semi-retired but remains active in the family company. He periodically returns to work alongside his wife, daughter and son, Joey, the plant manager and vice president of operations.

Joey is currently in the Wisconsin Master Cheesemaker® Program, Class of 2028, pursuing certifications in brick and colby through the University of Wisconsin-Madison’s Center for Dairy Research. “What led me to join the business was my family’s rich history and tradition in cheesemaking,” Joey shares. “I take pride in our business and the quality cheese that we produce, and I’m motivated by Wisconsin’s passion for cheese.” While Joey modernizes equipment and processes to keep the factory running efficiently, Widmer’s remains rooted in tradition. “Our techniques and recipes have stayed intact through four generations,” Joe says. “I use many of the same secrets and recipes my grandfather used.” “You can compare it to any family recipe, handed down using the original ingredients and method without changes,” Joe adds. Joey shares his father’s zeal for tried-and-true methods. “My father passed down family recipes for brick, colby and cheddar. He taught me not to take shortcuts in cheesemaking and what it takes to run a small business,” he explains. Joey and Joe Widmer 15

Family Matters For Joe, the best part of working with his son is “seeing the joy and pride in him as he makes new accomplishments and wins new awards.” He also values Joey’s contributions, including implementing product barcoding, upgrading packaging and launching several successful new cheeses. Joey feels equally grateful. “My favorite part is being able to learn from my father and spend quality time with him daily. Not everyone gets to work alongside their parents. I like that I can go to him anytime for advice,” he says.

Of course, a family business comes with its challenges. Joe adds that it can be difficult to separate being a father from being a co-worker. “We also socialize and laugh together outside of work,” he reveals. “We try to keep business out of our conversations during that time.” Both Joe and Joey agree it’s worth it. “When your name is on the cheese, you make sure the quality is the best it can be,” Joe says. “We hope our customers admire that we’ve been producing high-quality artisanal cheeses for over 100 years by following traditions that ensure consistency.”

From Their Families To Yours

These dedicated artisans craft cheeses that families have enjoyed for generations. Taste a piece of history with recipes featuring their award-winning cheeses on the following pages.

Chipotle Cheddar Chicken Chili Servings 6 Ingredients

2 tablespoons butter, cubed 1 small onion, chopped

1 medium jalapeno pepper, seeded and finely chopped 3 garlic cloves, minced 1 can (14.5 ounces) chicken broth 2 cans (15.8 ounces each) great northern beans, rinsed and drained 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon ground chipotle chili pepper 3 cups shredded cooked chicken 2 cups fresh or frozen corn, thawed

Instructions Melt butter in a Dutch oven over medium heat. Add onion and jalapeno pepper; cook and stir for 4-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Reduce heat to medium-low. Gradually stir in chicken broth. Add the beans, cumin, oregano and chipotle chili pepper. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in chicken and corn; heat through. Stir in cream; heat through. (Do not boil.) Gradually stir in 2 cups cheddar until melted. Remove from the heat. Stir in the sour cream, cilantro and lime juice. Season with salt and pepper to taste. Ladle chili into serving bowls. Garnish with toppings as desired and remaining cheddar.

1 cup heavy whipping cream 12 ounces Henning Chipotle Cheddar cheese, shredded and divided (3 cups) 1 cup (8 ounces) sour cream 1/2 cup chopped fresh cilantro 2 tablespoons lime juice Salt and pepper to taste Optional Toppings: chopped green onions, sliced jalapeno peppers, lime wedges, pico de gallo, sour cream and tortilla chips

One of Kerry’s best-known cheeses is his award-winning Chipotle Cheddar, a creamy cheddar made with smoky chipotle chiles that add mild heat and an earthy, nutty flavor. A judges’ favorite, it won First Place at the 2025 and 2023 American Cheese Society Cheese Competitions and Best of Class at the 2020 World Championship Cheese Contest.

Potato and Cheese Pierogi Makes 1 1/2 Dozen Pierogi Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt

1 container (16 ounces) sour cream 1 1/2 cups prepared mashed potatoes 4 ounces Widmer’s Butterkäse with Chives cheese, shredded (1 cup) 2 ounces Widmer’s Two Year Cheddar cheese, shredded (1/2 cup) 1 tablespoon snipped fresh chives Salt and pepper to taste 5 tablespoons butter, cubed and divided 1 medium onion, halved and thinly sliced Cooked and crumbled bacon Sour cream Snipped fresh chives

Instructions

Combine flour and salt in a large bowl. Gradually stir in sour cream until blended. Turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth. Wrap dough in plastic wrap. Let rest for 30 minutes at room temperature. Combine the potatoes, butterkäse, cheddar and chives in a large bowl. Season with salt and pepper to taste. Divide dough in half. Roll out each portion on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Cut with a floured 4-inch round biscuit cutter. Place heaping tablespoonful potato mixture onto half of one round. Moisten edges with water. Fold dough in half over filling; pinch edges tightly to seal. Crimp edges with the tines of a fork. Place pierogi on a baking pan dusted with flour. Repeat step with remaining dough and potato mixture. Cover and refrigerate pierogi until cooking. Melt 2 tablespoons butter in a large, heavy skillet over medium heat. Add onion; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally, adding a tablespoon of water as necessary. Transfer onion to a bowl. Wipe out the pan. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add pierogi in batches; cook for 7-10 minutes or until pierogi floats. Remove pierogi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining pierogi. Melt remaining butter in the same skillet over medium heat. Brown pierogi in butter on each side just before serving. Serve with onion, bacon, sour cream and chives.

Widmer’s Cheese Cellars began making its award-winning butterkäse in 2023. “I introduced butterkäse because few companies were producing it,” Joey says. “Butterkäse with Chives came from experimenting with new flavors. The chives add a good balance to this rich, buttery, creamy cheese.” Joey recommends melting it on burgers or in grilled cheese, using it in favorite recipes, or enjoying it on its own.

elight DI N T H E Duos

Double the deliciousness and bring cheese lovers together with some of Wisconsin’s most intriguing duos— sophisticated specialties like Hill Valley Dairy Luna, Roelli Red Rock and Marieke® Golden. These inventive gems reimagine tradition, marrying the best qualities of cheeses like gouda, parmesan, cheddar and beyond into bold, layered creations that balance complexity and comfort. Full-flavored and crowd-pleasing, they take center stage in melty shareables made to satisfy every kind of cheese craving.

Marieke® Golden

Roelli Red Rock

Hill Valley Dairy Luna

Flavor Fusion You’re a die-hard blue cheese fan. Your bestie is a cheddar connoisseur. Why choose when you can have both in one cheese? In Wisconsin, we believe in flavor harmony and innovation. Our artisan cheesemakers are mixing things up, melding textures and flavors from your favorite varieties to make something new. Just like your crew, their flavors vibe—creating a tasting experience to please every palate around the table. Serve these duos on a cheese board, in pairings or in showstopping warm appetizers that’ll have everyone swooning.

Over the Moon for Luna An out-of-this-world masterpiece, Hill Valley Dairy Luna is the stellar creation of firstgeneration cheesemaker Ron Henningfeld. Imagine it as the love child of aged gouda and a wash-rind Alpine cheese, made with milk from his family’s farm. Luna showcases the best characteristics of each: a creamy texture, a nutty, tangy flavor and an earthy note from its natural, cave-aged rind. A delicate crystalline crunch adds dimension, making Luna truly celestial. “It became one of my cheese dreams to make a cheese that tasted like the moon, or how my wife, Josie, and I imagined it might,” Ron says. “I took what I loved about natural-rind Alpine cheeses and well-aged goudas, then mashed together the cultures and processes of both to create the cheese I wanted. And it worked!”

Like the moon, Luna shines paired with Marcona almonds, Genoa salami, peanut butter-filled pretzels or raw carrot flower honey. Or blast off with Air-Fryer Luna Cheese Sticks (page 28). Wrap Luna, green onions and cashews in wonton wrappers, then air-fry and pair with honey-sweetened chili crisp for simply unforgettable bites. 24

Cheddar Gets the Blues Creamy. Earthy. Bold. Meet Roelli Red Rock, a stunning, 60-day-aged cheese that bridges traditional American-style cheddar and tangy blue in the most irresistible way. This vibrant orange beauty debuted in 2012, boasting subtle blue-green veining and a natural, bloomy rind that adds earthy complexity. Fourth-generation Master Cheesemaker Chris Roelli crafts each block with minimal piercing, yielding a mild flavor with a hint of blue on the finish. “Cheddar and blue cheese are two of my favorite styles,” Chris explains. “I wanted to combine the flavors of the two, yet be able to distinguish that my Red Rock is cheddarforward. Many call it a transitional blue. We combine the process of each style and add some out-of-the-box thinking to arrive at our finished product.”

Loaded Tater Tot Cups (page 29), filled with melty Red Rock, bacon jam and crème fraîche, highlight the rich, savory complexity of this Wisconsin cheddar blue treasure. Its earthy, buttery and peppery flavor also pairs beautifully with sweet berries, cherry preserves or chocolate-covered almonds.

The Golden Child Gouda parmesan or parmesan gouda? You decide. Either way, this Golden has it going on. Handcrafted by Master Cheesemaker Marieke Penterman, Marieke® Golden blends the creamy richness of gouda with savory parmesan cultures for a distinctive flavor profile. Each farmstead wheel starts with fresh raw milk from the family’s farm and is made using Old World techniques Marieke brought from her native Netherlands.

“Our Golden is more like a parmesan gouda,” Marieke says. “We use different cultures and rennet, but the water wash leans it toward the gouda style. We also brine and age it on Dutch pine planks.” Golden nods to its Dutch roots while carving out its own identity. As Marieke® Golden ages, flavors evolve. Young wheels are aged six to nine months, developing rich, nutty depth and a firmer, more toothsome bite that reveals their parmesan-gouda souls. The complexity makes this American Original a standout in our Cheesy Spinach Artichoke Bread and Dip (page 32), where its decadence elevates every pull-apart piece. Or serve it with cured meats, sturdy crackers, olives, honey, dried apricots, spiced nuts and fig jam for an experience that’s golden indeed.

Air-Fryer Luna Cheese Sticks Makes 1 Dozen

Ingredients

12 wonton wrappers

Instructions

1 to 2 tablespoons water

Keep wonton wrappers covered with plastic wrap and a damp towel. Place a wrapper on the surface in a diamond shape. Place a Luna stick horizontally into the center of wrapper. Top Luna with 1/2 teaspoon each finely chopped cashews and green onions. Fold bottom point of the wrapper over filling. Fold side points toward the center over filling. Moisten remaining point with water; roll up tightly to seal. Repeat step with remaining wrappers and filling.

Chopped cashews and thinly sliced green onions

Heat air fryer to 350°F. Spray the basket with cooking spray.

6 ounces Hill Valley Dairy Luna cheese, cut into 1/2-inch x 2 1/2-inch sticks 1/4 cup finely chopped cashews 2 green onions, finely chopped Cooking spray 1/2 cup chili crisp 1/4 cup honey

Lightly spritz rolls with cooking spray just before placing into the air fryer basket. Arrange rolls in a single layer in the basket. Set timer for 6-8 minutes. Fry rolls, removing basket at 3 minutes; flip rolls. Cook for 3-5 minutes longer or until light golden brown. Repeat steps with remaining rolls. Whisk chili crisp and honey in a bowl. Add water, a 1/2 tablespoon at a time, until desired consistency. Lightly drizzle sauce over rolls. Sprinkle with chopped cashews and thinly sliced green onions.

Since its debut in 2020, Hill Valley Dairy Luna has earned the Third Award at the 2022 World Championship Cheese Contest, notably outshining the competition.

Loaded Tater Tot Cups Makes 2 Dozen Cups

Ingredients

1 pound thick-cut bacon, diced 1 medium onion, chopped 2 medium shallots, finely chopped 1/3 cup packed brown sugar 1/4 cup maple syrup 1/4 cup apple cider vinegar 1 teaspoon minced fresh thyme 1/2 teaspoon chili powder 1 bag (16 ounces) frozen tater tots 6 ounces Roelli Red Rock cheese, shredded (1 1/2 cups) 1/2 cup crème fraîche or sour cream 4 green onions, thinly sliced

Instructions Fry bacon, in batches, in a large, heavy skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings. Sauté onion and shallots in bacon drippings in the same pan over medium-high heat for 4-6 minutes until tender. Reduce heat to medium-low. Cook for 20-25 minutes or until onion is golden brown, stirring frequently, adding a tablespoon water as necessary. Stir in the brown sugar, maple syrup, apple cider vinegar, thyme and chili powder. Cook and stir for 5 minutes longer. Remove from the heat. Stir in bacon. Heat oven to 450°F. Place 2 tater tots into each greased mini muffin cup. Bake for 10 minutes. Press tater tots into muffin cups with a greased mini tart tamper or shot glass, creating a cup. Bake for 12-15 minutes or until golden brown. Place 1 tablespoon Red Rock into the center of each cup. Bake for 4-5 minutes longer or until cheese is melted. Top each cup with the bacon jam, crème fraiche and green onions.

A Best of Class winner and named one of the Top 20 cheeses at the 2022 World Championship Cheese Contest, Roelli Red Rock is a unique jewel that’s both delectable and striking.

Cheesy Spinach Artichoke Bread and Dip Servings 6-8

Ingredients

Instructions

1 loaf (1 pound) frozen bread dough 1 tablespoon butter, cubed 1 bag (5 ounces) fresh baby spinach (about 5 cups), finely chopped 3 garlic cloves, minced 1/2 cup mayonnaise 1/2 cup sour cream 1/3 cup minced fresh parsley 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper flakes 1 cup water-packed quartered artichoke hearts, rinsed, drained and coarsely chopped 4 ounces Marieke® Golden cheese, shredded (1 cup) 1 large egg, lightly beaten Minced fresh parsley

Place frozen bread dough on a greased parchmentlined baking sheet. Flip to grease top. Cover and thaw according to package directions. Heat oven to 350°F. Melt butter in a large skillet over medium heat. Add spinach and garlic; cook and stir until spinach is wilted. Cool completely. Combine the mayonnaise, sour cream, parsley, salt, pepper and red pepper flakes in a large bowl. Stir in artichoke hearts and spinach mixture. Cover and refrigerate 1 1/4 cups spinach artichoke dip for serving. Roll out dough on a lightly floured surface into a 16 x 10-inch rectangle. Spread remaining spinach artichoke dip on dough to within 1/2 inch of edges. Sprinkle with gouda. Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Cut dough in half lengthwise. Rotate dough halves out to expose the filling. Starting at one end, twist one rope to the other end. Coil rope on a parchment-lined baking sheet. Twist the second rope. Pinch ends to attach the second rope; continue to coil the rope tightly. Tuck the outer end under the coil. Brush dough with egg wash. Bake for 35-40 minutes or until golden brown and a thermometer inserted into bread reads 200°F. Garnish with parsley. Let stand for 10 minutes before removing to a serving platter. Serve with reserved spinach artichoke dip.

Buttery and creamy, Marieke® Golden is a masterwork that has won numerous accolades, including Best of Class at the 2024 World Championship Cheese Contest.

CHEESE

MYTHS, Think you know cheese? Think again. Cheese inspires as much passion as it does misconceptions. From “don’t eat that” rinds to the belief that cheese tastes best served cold, the world of cheese buzzes with myths ready to be debunked. We’re here to bust the biggest ones so you can savor every bite with confidence.

MYTH 1:

You Can’t Eat the Rind Actually, we don’t rind if you do! Most rinds—from bloomy and washed rinds to flavored— are edible, except for cloth, wax and bark. Many say it’s the best part of the cheese. Flavor and aroma often intensify near the rind, so don’t be too quick to trim it. Taste is personal. You may want to pass on the chewy, musty rind of a cave-aged cheddar, but the delicate rind on brie offers an earthy counterpoint to its buttery interior.

MYTH 2:

The Crunchy Bits in Cheese Are Salt In aged cheeses such as parmesan, cheddar and gouda, the tiny, crunchy bits that intrigue your taste buds—and that cheese connoisseurs prize—are natural crystals that develop as the cheese matures. In Sartori’s SarVecchio® Parmesan, for example, the crystals result from tyrosine crystallization, which occurs as proteins in the cheese break down through a process called proteolysis. These little bits of heaven are a hallmark of well-aged, high-quality cheese, adding to its complex texture and flavor.

MYTH 3:

Cheese is Best Served Cold Cheese delivers its best flavor at room temperature. Remove it from the refrigerator 30 minutes to an hour before serving and unwrap it. Cold dulls flavor and aroma, and it makes textures firm and waxy. Once it loses its chill, you’ll taste the cheese at its fullest. Leave cheese boards out for up to two hours. After that, discard soft cheeses with more moisture, such as brie, mascarpone and burrata. Harder cheeses with less moisture, such as gouda and asiago, can be rewrapped, refrigerated and savored again later. 35

MYTH 4:

Store Opened Cheeses in Plastic Wrap The best place to store cheese is in the meat or vegetable drawer, away from aromas in the refrigerator. Cheeses such as cave-aged cheddar, brie, blues and wash-rind aged brick have rinds formed by external microflora. The rinds need to breathe when stored in the refrigerator to prevent them from turning gray, slimy or unappealing. Cheese paper or handy cheese bags are best, but wrapping the cheese in parchment paper and placing it in a plastic bag or airtight container works, too. Cheeses such as fontina, gouda, internally ripened cheddars and hard cheeses like parmesan store best in cheese paper. In a pinch, wrap the cheese in plastic wrap or seal it in a plastic bag. Soft or fresh cheeses, such as gorgonzola crumbles or ricotta, are high in moisture and can be stored in their original airtight containers for about one to two weeks after opening.

MYTH 5:

Moldy Cheese = Always Throw It Out Some favorite cheeses—such as blues and bries—owe their look and flavor to molds intentionally added by cheesemakers. But the fuzzy spot on your cheddar? That’s different. For aged or hard cheeses like cheddar or parmesan, surface mold isn’t a deal-breaker—cut about 1 inch around and below it and discard. Low moisture helps prevent mold from spreading. For high-moisture cheeses, such as fresh ricotta or queso fresco, mold means it’s time to toss. And when in doubt, throw it out. 36

MYTH 6:

The Order You Taste Cheese Doesn’t Matter

Taste cheese on a board or platter the same way you taste wine: Start with mild flavors and move to bolder ones. For example, sample this board, beginning with the buttery, mild Cedar Grove Havarti, moving to rich, earthy Roelli Red Rock, and finishing with nutty, savory and pungent Widmer’s Aged Brick cheese. Starting with an intense or acidic cheese can overwhelm your palate and mask the subtle flavors of milder varieties. The goal is to make the first bite as tasty as the last.

MYTH 7:

How You Cut Cheese Doesn’t Impact Flavor Any way you slice it, Wisconsin cheese is delicious. But how you cut it—from wedges and triangles to sticks and slices—not only adds style points but also shapes how your guests experience the cheese. Sensory qualities vary from just beneath the rind to the center of the wheel, so aim to cut pieces proportionally, keeping the same rind-to-paste ratio in each bite. Cutting a wedge, wheel or block with an eye toward equal rind distribution ensures everyone gets to enjoy the cheese’s full range of flavors and textures.

MYTH 8:

Cheese and Seafood Don’t Mix Truth is, they pair swimmingly. Just balance flavor and texture. A light cheese, such as whipped, milky ricotta, pairs well with delicate fish like cod or halibut. Blend an alpine-style cheese with cream cheese, then pipe it onto cucumber slices and top with smoked salmon. Melt cheddar gruyere or a flavored fontal into a silky sauce for seafood pasta, or spoon it over crab cakes or baked flounder. Don’t forget aged cheeses—parmesan adds irresistible flavor to breadings or sprinkled over pilafs. 39

CREAMY CHEDDAR GRUYERE AND SEAFOOD PASTA Servings 4-6 Ingredients 8 ounces uncooked bow tie pasta 6 tablespoons butter, cubed and divided 8 ounces uncooked bay scallops 8 ounces uncooked medium shrimp, peeled, deveined and tails removed 1 teaspoon garlic powder 1/2 teaspoon each salt and pepper 1 medium shallot, finely chopped 1/2 cup oil-packed sun-dried tomatoes, drained and chopped 2/3 cup dry white wine 2 cups heavy whipping cream 1/2 teaspoon smoked paprika 1/2 teaspoon crushed red pepper flakes 8 ounces Wood River Creamery® Cheddar Gruyere cheese, finely shredded (2 cups) 8 ounces fresh baby spinach (about 8 cups), coarsely chopped

Instructions Cook pasta according to package directions until al dente; drain. Keep warm. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the bay scallops, shrimp, garlic powder, salt and pepper; cook and stir for 4-5 minutes or until scallops are opaque and shrimp turn pink. Transfer seafood to a bowl. Keep warm. Melt remaining butter in the same pan over medium heat. Add shallot and sun-dried tomatoes; cook and stir for 3 minutes. Reduce heat to medium-low. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Reduce heat to low. Gradually stir in the cream, paprika and red pepper flakes. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Reduce heat to low. Gradually stir in Cheddar Gruyere until melted. Add the spinach, basil and seafood; cook and stir until spinach is wilted. Stir in pasta; heat through. Remove from the heat. Season with salt and pepper. Sprinkle with additional Cheddar Gruyere. Garnish with basil.

1 cup fresh basil leaves, chopped Additional Wood River Creamery® Cheddar Gruyere cheese, shaved Fresh basil leaves

MYTH 9:

Blue Cheese Only Comes in One Flavor Wisconsin cheesemakers handcraft a spectrum of blue-veined beauties, from firm and crumbly to dense and creamy. Flavors range from piquant and peppery to fudgy, nutty, earthy or tangy. Not sure where to start? Explore mellow, earthy Roth Buttermilk Blue®. Try Carr Valley’s Glacier Wildfire Blue™ for a fiery kick, or indulge in Carr Valley’s ultra-creamy, piquant Glacier Penta Crème® Blue. For a Danish-style delight, savor the bold, tangy flavor of Hook’s Original Blue. Stronger blues pair well with sweet fruits, preserves or honey to help balance their intensity. 41

MYTH 10:

Cheese Doesn’t Work in Desserts We have sweet news! From classic ricotta cheesecake and tiramisu with mascarpone to Chocolate-Parmesan Pecan Pie, cheese adds richness and depth to desserts. Pair a bold cheese with sweet treats to make a mouthwatering combo. Try Roth Aged Gouda—with butterscotch and a hint of pineapple flavor, and a salted caramel finish—alongside candied nuts and granola, and brighten its fruity notes with berries and peach or pineapple preserves. Or go sweet and salty: Pair fresh feta with shortbread, pear slices and citrus-ginger jam.

SWEE T EN DIN GS

Black Forest Brownies Servings 12 Ingredients Brownies:

1 box (18.3 ounces) fudge brownie mix (+ egg(s) + sub milk and melted butter for water and oil) 4 ounces dark chocolate, chopped

Cherry Cheddar Cream Layer: 1 package (8 ounces) Crystal Farms Original Cream Cheese, softened 6 ounces Renard’s Cherry Cheddar cheese, finely shredded (about 1 1/2 cups) 1/2 cup sugar 1 large egg 1 cup pitted fresh or frozen red tart or sour cherries

Cherry Compote: 2 cups pitted fresh or frozen red tart or sour cherries 2 tablespoons sugar 2 teaspoons cornstarch 2 tablespoons kirsch Sweetened whipped cream Dark chocolate curls Additional Renard’s Cherry Cheddar cheese, shaved

Instructions Brownies: Line a greased 9-inch square baking pan with parchment paper, allowing excess paper to hang over sides. Grease paper. Prepare brownie mix according to package directions; add egg(s), and substitute milk for water and melted butter for oil. Stir in dark chocolate. Pour batter into prepared pan.

Cherry Cheddar Cream Layer: Place the cream cheese, cheddar and sugar into a food processor; cover and process until mixture is smooth. Add egg; cover and pulse just until combined. Add cherries; cover and pulse until chopped. Drop tablespoonfuls of cheese mixture over the top of the batter. Swirl batter with a toothpick or knife. Bake brownies according to package directions. Cool completely on a wire rack.

Cherry Compote: Combine cherries and sugar in a saucepan over medium heat. Cook and stir for 4-6 minutes or until cherries begin to soften and sugar is dissolved. Combine cornstarch and kirsch in a small bowl until smooth; stir into cherry mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cut brownies into rectangles. Top brownies with compote and whipped cream. Garnish with chocolate curls and additional cheddar.

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.