Page 1

HOLIDAY 2017

cooking & entertaining with wisconsin cheese

FESTIVE PAIRINGS, SWEE T TRE ATS & THIS SHOWSTOPPING CHEESE TREE—CHECK OUT OUR TOP WAYS TO ENJOY WISCONSIN CHEESE FOR THE HOLIDAYS !


LE T TER FROM THE EDITOR

‘Tis the season for inspired entertaining, thoughtful gift-giving and reconnecting with family and friends. What do these things have in common? They are all made even better with Wisconsin cheese! We hope this issue of Grate. Pair. Share. will be your guide to making this special season easier and more flavorful. Our 12 Days of Cheesemas offers a dozen unique ways to impress your guests with Wisconsin cheese. The flavors of the season shine with ideas for a holiday-spiked cheese board and one-of-a-kind cocktail pairing. For those looking to make a statement with Wisconsin cheese, look no further than our festive Wisconsin Cheesemas Tree or triple-tiered Brie Torte—both are show stopping appetizers.

Suzanne Fanning

And check out our collection of festive cheeseballs. We

Editor

prove that this holiday party staple can be so much more

Vice President, Marketing Communications

than just a ball with an adorable snowman shape and sophisticated pine cone. Since the holiday menu isn’t complete without a few sweet treats, you’ll find Coffee and Donut Truffles (perfect for breakfast and dessert), sweet-yet-savory Parmesan Saltine Toffee and a decadent Chocolate Caramel Mascarpone Tart. If you’re looking for a fun holiday party idea, fondue-expert and cheese shop owner, Ken Monteleone, shows how to warm things up this winter around a bubbling pot of melted Wisconsin cheese. And to make your gift-giving easier, we’ve also included a collection of Wisconsin cheese gift boxes—sure to please the cheese lover on your list this holiday season. Cheers to a delicious holiday season!

Wisconsin Milk Marketing Board


Q WISCONSIN TO TABLE R We always bring the cheese

See our latest recipes in action! Check out our step-by-step recipe videos—new recipes added every week!

EDITORIAL TEAM Patrick Geoghegan, Suzanne Fanning, Rachel Kerr, Ben Kroeplin, Troy Giesegh, Megan Bykowski-Giesegh Special thanks to Mark Ambrose of Radlund Photography, Johanna Lowe, Laurel Fanning, Lizzie Duffey, Lizzy Schultz, Joanna Miller, Chris Lay, Katie Currier, Sarah Curry, Paul Clark, Amy Thieding and Ken Monteleone of Fromagination.

Grate. Pair. Share. is a publication of the Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. For more information about Wisconsin cheese, visit EatWisconsinCheese.com.


IN THIS ISSUE

Give the Gift of Cheese

12 Days of Cheesemas

Delight everyone on your holiday list with the gift of Wisconsin cheese. Check out our collection of gift sets featuring some of Wisconsin’s most awarded and flavorful cheeses.

From holiday-infused cheese boards to special limited-edition cheeses—we share our top 12 ways to enjoy Wisconsin cheese during the holidays and every day!


IN EVERY ISSUE First Bite Eggnog Pecan Rolls with Mascarpone Frosting

Cheese Cravings Bits & Bites to Eat Right Now

Cheese Prep How to Make a Cheeseball

Sweet Endings Chocolate Caramel Mascarpone Tart

Wisconsin Cheese Company Directory

Fondue for a Crowd Grab a seat at Fromagination’s communal table for a Wisconsin cheese fondue feast. Owner Ken Monteleone shares his tips and recipes for recreating the fun at home.


FIRST BITE

Eggnog Pecan Rolls with Mascarpone Frosting Servings: Makes about 3 cups

Ingredients: Rolls:

Filling:

Frosting:

3 cups all-purpose flour, divided 2 tablespoons sugar 1 packet (2 1/4 teaspoons) active dry yeast 1 teaspoon salt 3/4 cup eggnog 1/4 cup unsalted butter, cubed 2 large eggs

1/2 cup (1 stick) unsalted butter, softened 1/2 cup packed brown sugar 1/2 cup chopped pecans 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg

1 container (8 ounces) Crave Brothers Farmstead Mascarpone cheese, at room temperature 2 cups confectioners’ sugar 1 teaspoon vanilla extract 4 tablespoons eggnog Freshly grated nutmeg

Directions: Rolls:

Combine 1 1/2 cups flour, sugar, yeast and salt in a large mixing bowl. Warm eggnog and butter to 120°F-130°F in a small saucepan. Add to dry ingredients; beat just until combined. Beat in eggs, one at time, mixing after each addition. Add in flour, 1/4 cup at a time, until dough clears sides of bowl (dough will be sticky). Knead dough in mixer or turn dough onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl; flip to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough; knead a few times by hand. Reshape dough into ball. Cover with plastic wrap; let stand for 10 minutes.

Filling: Roll out dough on a lightly floured surface into about a 20x15-inch rectangle, about 1/4-inch thick. Spread butter to within 1/2 inch of edges. Combine brown sugar, pecans, cinnamon and nutmeg in a bowl; sprinkle over butter. Roll up dough, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices cut side down in two greased 9-inch round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Heat oven to 350°F. Bake for 20-25 minutes or until golden brown. Cool slightly on a wire rack.

Frosting: Beat mascarpone, confectioners’ sugar and vanilla until smooth. Drizzle in eggnog, a tablespoon at a time; beat until desired consistency. Spread over warm rolls. Sprinkle with nutmeg.


CHEESE CR AVINGS

› BITS & BITES ‹ TO EAT RIGHT NOW

Holiday Cheese Board Satisfy a crowd with this festive Wisconsin cheese board featuring a wide variety of flavors, textures and colors. From mild to wild the board includes: BelGioioso® Fresh Mozzarella, Président® Brie, Great Midwest® Colby Jack, Great Midwest® Pesto Jack, Great Midwest® Garlic Herb Jack, Sartori® Merlot BellaVitano,® Roth® Grand Cru,® Cambria Cave Aged Blue, Great Midwest® Habanero Jack and Great Midwest® 3-Alarm Jack. Pair with assorted charcuterie, a nut and dried fruit trail mix, grape tomatoes, olives, grapes, walnuts, fresh figs and pomegranate seeds.


Brie Crème Brûlée Crostini

Mini Mascarpone Tarts

Sweet and savory flavors combine to create the perfect holiday bite. Wisconsin brie is “brûléed” with caramelized sugar just before serving.

Dress up your dessert tray with these easy, four-ingredient Wisconsin mascarpone tarts. Get the Recipe

Get the Recipe

Make-Ahead Scones

Fresh Mozzarella Wreath

Make-ahead breakfasts are the perfect way to enjoy a home-cooked brunch without the stress. Whip up a batch of these savory breakfast scones with Wisconsin cheddar cheese, bacon and onions. Add a side of scrambled eggs and breakfast is served.

Cookie cutters aren’t just for baking! Make Wisconsin fresh mozzarella the “star” on your cheese board. Garnish with fresh herbs, assorted olives and fresh mozzarella pearls marinated in olive oil and red chili flakes.

Get the Recipe


W IS C ON SIN CHE E S E M A K E R S A R E HE L PING M A K E YOUR HOL IDAY S HOP PING A L I T T L E E A SIE R . T HIS C A R E F UL LY CUR AT E D C OL L E C T ION OF W IS C ON SIN CHE E S E GIF T S E T S F E AT UR E S OME OF W IS C ON SIN’S MO S T AWA R DE D A ND S OUGH T-A F T E R CHE E S E S — F R OM S W E E T T O S PIC Y, ME L L O W T O C OMP L E X A ND MUCH MOR E —T HE R E ’S A GIF T F OR T HE CHE E S E L OV E R A ND E V E RYONE IN BE T W E E N ON YOUR L IS T T HIS HOL IDAY S E A S ON.


Roth Cheese Holiday Gift Set ®

The Roth Holiday Gift Set features an exclusive collection of cheese and accompaniments, including: Roth® Sriracha Gouda, a mild Dutch-style gouda made with Sriracha chili sauce and rubbed with crushed red peppers. Roth’s Private Reserve, a light and crumbly Alpine-style cheese with notes of butterscotch and honey. Roth® GranQueso,® an American Cheese Society winner seven years running with flavors of brown butter and candied pineapple. Roth® Grand Cru ® Surchoix, a nutty, washed-rind cheese and Grand Champion of the 2016 World Championship Cheese Contest. Wisconsin-made accompaniments including three jars of Quince & Apple Preserves, Potter’s Rye Crackers and Treat Bake Shop’s Spiced Pecans are also included for easy holiday pairings.

Roth® Cheese has a rich 150-year history of crafting award-winning specialty cheese with the freshest, local Wisconsin milk. Cheesemaker Marc Druart oversees development of the company’s Swiss-inspired cheeses, including the 2016 World Championship Cheese, Roth® Grand Cru® Surchoix.

ROTHCHEESE.COM


® artori S

® ella itano B V

Gift Box

The Sartori® BellaVitano® Gift Box includes: Black Pepper BellaVitano,® named the Grand Champion at both the 2017 U.S. Cheese Championship and 2017 World Dairy Expo Cheese & Butter Contest, the rind of this creamy, sweet cheese is coated in cracked black peppercorns. Balsamic BellaVitano,® features the fruity, nutty flavors of BellaVitano® intensified as it soaks in Modena balsamic vinegar. Espresso BellaVitano,® a sweet, creamy cheese that is hand-rubbed with freshly roasted espresso. Raspberry BellaVitano,® a deliciously complex cheese soaked in handcrafted raspberry tart ale imparting bright ruby-red raspberry notes with hazelnut and brown-butter flavors. Merlot BellaVitano,® a rich, creamy cheese with berry and plum notes from the Merlot wine the cheese wheels soak in. *Use offer code GPS10 to receive 10 percent off this gift box; orders must be placed before February 28, 2018.

For over 75 years, Sartori® has been creating award-winning Wisconsin artisan cheeses. Home to three Wisconsin Master Cheesemakers, including cheesemaker Mike Matucheski, Sartori® has won over 330 of the most prestigious domestic and international awards.

SARTORICHEESE.COM


Carr Valley “Life of the Party” Gift Set The Carr Valley “Life of the Party” Gift Set features a collection of six entertaining-worthy cheeses: Hot Pepper Jack, a Monterey jack cheese studded with green and red jalapeño peppers for a spicy kick. Guernsey Cheddar, an eye-catching combination of white and yellow cheddar cheese with a mild, nutty flavor. Medium Cheddar, a small batch cheddar with a creamy texture and mellow flavor. Colby, a Wisconsin original with an open body creamy texture and a fresh milky flavor. Monterey Jack, a creamy, semi-soft cheese with a delicate, buttery flavor. 1 Year Aged Cheddar, a beautifully aged cheddar with a creamy texture and sharp flavor that is just beginning to mature.

Owned and operated by the Cook family, Carr Valley Cheese is over 100 years old. Master Cheesemaker Sid Cook has won more top national and international awards than any other cheesemaker in North America.

CARRVALLEYCHEESE.COM


Crave Brothers Mascarpone Pie Kit The Crave Brothers Holiday Mascarpone Pie Kit is a natural choice for chocolate lovers, dessert lovers and cheese lovers alike. The kit includes all the necessary ingredients to make a decadent chocolate mascarpone pie including a recipe card, Oreo Pie Crust, one bag of Hershey’s Special Dark Chocolate and two containers of mascarpone cheese. Crave Brothers Mascarpone has a rich, creamy texture and milky, slightly sweet flavor.

Crave Brothers Farmstead Classic Cheeses are made with fresh milk from the Crave family’s own dairy herd. George Crave, cheesemaker and one of four brothers who runs the farmstead cheesemaking operation, has helped earn Crave Brothers a reputation for award-winning fresh cheeses like their Fresh Mozzarella and Mascarpone.

CRAVECHEESE.COM


Marieke® Gouda Holiday Gift Box The Marieke® Holiday Gift Box features a customizable collection of award-winning Marieke® Gouda cheese (select four varieties), paired with a bottle of Wisconsin red or white wine, chocolates, beef sticks and plain crackers.

Cheesemaker Marieke Penterman handcrafts traditional Dutch Goudas using the time-tested, Old World, cheesemaking methods she brought with her when she emigrated from the Netherlands. Marieke transforms her family’s farmstead-fresh, cow’s milk into award-winning cheese, which is then carefully cured on imported Dutch pine planks.

MARIEKEGOUDA.COM


CheesePrep: HOW TO MAKE A CHEESEBALL The cheeseball is the holiday party staple that never goes out of style. What makes it so popular? It’s easy to make and endlessly adaptable. To make your own, we recommend starting with a base of equal parts cream cheese and Wisconsin cheese. Keep in mind that nearly any type of cheese works well, but for a more pronounced flavor, reach for bigger, bolder cheeses such as an aged cheddar, spicy pepper jack or creamy blue. Next, have fun customizing your cheeseball with chopped nuts, dried fruits, fresh herbs and spices. For the finishing touch, roll the ball in more of the same and serve. Read on to find three holiday-worthy cheeseballs guaranteed to impress your guests.


CheesePrep: HOW TO MAKE A CHEESEBALL PORT WINE 4 ounces Crystal Farms Cream Cheese, softened 4 tablespoons butter, softened 8 ounces shredded Black Creek Sharp Cheddar cheese 1/4 cup port wine 1/2 cup pomegranate seeds 1 cup chopped pistachios To make, mix cream cheese, butter, cheddar and wine. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Combine pomegranate seeds and chopped pistachios. Remove ball from refrigerator and roll in pistachios mixture.


PARMESAN & DILL

8 ounces Crystal Farms Cream Cheese, softened 4 ounces shredded Roth® Dill Havarti cheese 4 ounces grated Sartori® Parmesan cheese 1 clove garlic, minced 1 cup pecan pieces 1/2 tablespoon chili flakes 1 tablespoon chopped parsley To make, mix cream cheese, dill havarti, parmesan and garlic. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Combine pecan pieces, chili flakes and parsley. Remove ball from refrigerator and roll in pecan mixture.

CRANBERRY BLUE CHEESE 8 ounces Crystal Farms Cream Cheese, softened 8 ounces Salemville® Blue cheese 1/4 cup dried cranberries 1 cup sliced almonds To make, mix cream cheese, blue cheese and cranberries. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Remove ball from refrigerator and roll in almonds.


Why save celebrations for just a few days when you can spread (or slice) them out over many? In the pages that follow, you’ll find 12 different ways to share the gift of Wisconsin cheese. Ranging from formal to fun, you’ll find something special to make every day feel like a holiday.


Bagel Bar Whether you have overnight guests or want to surprise the office with a special morning treat, we can’t think of a better way to make the day feel festive than with a build-your-own bagel bar. Start with Clock Shadow Creamery Quark. It’s a fresh, soft cheese with a bright flavor and whipped butter texture—making it even better than your standard cream cheese. It’s the perfect complement to any number of bagel bar ingredients, including:

Fresh, chewy bagels

Smoked salmon

Sliced cucumbers

Sliced red onion

Capers

Fresh dill

Caper berries


Brie Torte

Servings: 12

This showstopper is the ultimate tabletopper. It’s a triple-tiered appetizer featuring the soft, creamy texture and mild flavor of Président ® Brie. Made with 100 percent cow’s milk, the rich lusciousness of the cheese melds merrily with sweet pecans and dried cranberries. Ingredients: 12 ounces Salemville Amish Blue Cheese Crumbles 1 package (8 ounces) Crystal Farms Cream Cheese 1 wheel (19.6 ounces) Président® Brie cheese 3/4 cup honey roasted pecan halves 1 bag (4 ounces) dried cranberries (about 1 cup) Assorted crackers

Directions: Place blue cheese and cream cheese in a food processor; cover and process until combined. Carefully slice brie horizontally into three disc-shaped portions. Spread a third of the blue cheese mixture over the bottom portion. Sprinkle with half of the pecans. Top with brie. Spread with a third of the blue cheese mixture. Sprinkle with half of the cranberries. Top with brie (rind side up). Spread with remaining blue cheese mixture. Sprinkle with remaining pecans and cranberries. Cover and refrigerate for at least 1 hour. Serve with crackers.


Haus Select Cheddar

Bandaged Wrapped Cheddar

Cave Aged Cheddar


Artisan Cheddar Cheese Board If your idea of Wisconsin cheddar starts and ends with a block of yellow cheese, do we have a gift for you. The cheddars crafted by our cheesemakers range from bandage-wrapped to extra aged, and are cherished worldwide. Consider the following for a festive holiday cheese board: Bleu Mont Dairy Company Bandaged Wrapped Cheddar This traditional cloth-wrapped, English-style cheddar is a smooth, dense and rich cheese. Aged on spruce boards in a cave that the cheesemaker carved out of a Wisconsin hillside, it has a toasty, nutty and sweet caramel flavor with an earthy finish.

Roelli Haus Select Cheddar Smooth, with a robust flavor and meaty texture, this cow’s milk cheddar is ripened a minimum of 90 days, and as long as three years. The very best batches are hand-selected for extra aging by Master Cheesemaker Chris Roelli.

LaClare Farms Cave Aged Chandoka Bandage-wrapped in linen and aged for a minimum of six months, this cow and goat milk cheddar is bold, tangy and fruity.

Garnishes: Ideal pairings for these holiday flavors include fresh figs, charcuterie such as salami and prosciutto, assorted olives, balsamic glazed Cipollini onions and seedy crackers.


A Fanciful Cheesescape A cheeseball is festive any time of the year, but to spread the ultimate in cheesemas cheer, we like to dress it up a bit. Find the basic recipe for cheeseballs in the Cheese Prep section. Then, try these twists. Ornament Ball Cover a round cheeseball in pistachios and pomegranate seeds and finish with an ornament topper and ribbon.

Pine Cone Cover a cone-shaped ball with sliced almonds and place on a bed of fresh rosemary sprigs.


Pine Tree Shape a cheeseball into a tree form. Cover it with fresh parsley, sprinkle it with red chili pepper flakes and top it with a whole star anise.

Snowman Stack two cheeseballs and cover with grated parmesan. Use pretzel sticks for arms, the end of a carrot for a nose, a radish for a hat and mouth, peppercorns for the eyes and capers for the buttons.


Clove Gouda

Cranberry Cheddar

Black Pepper BellaVitanoÂŽ

Caramel Heritage Cheddar

Apple Cinnamon Cheddar


Holiday Flavor-Spiked Cheese Board Clove, caramel and cranberries. These are just a few of the festive flavors that find their way into some of Wisconsin’s most celebrated cheeses. This cheese board brings them all together, and has a magical way of bringing people together, too. Great Midwest® Apple Cinnamon Cheddar Sweet apple slices and a hint of cinnamon provide the perfect contrast to the nutty notes in cheddar cheese.

Great Midwest® Cranberry Cheddar A rich, creamy cheddar cheese is studded with sweet, tart dried cranberries to create a powerful and utterly delightful contrast.

Henning’s Creamy Caramel Heritage Cheddar Crafted by Wisconsin Master Cheesemaker Kerry Henning, this cheese has a rich sweetness that’s intensified by the addition of buttery caramel.

Marieke® Clove Gouda Using a recipe from her native Holland, Marieke Penterman uses the freshest milk from her family’s farm in Thorp, Wisconsin, to create this rich and creamy, clove-studded gouda.

Black Pepper BellaVitano® The rind of this creamy, sweet and tangy cheese is coated in cracked black peppercorns to impart just the right amount of spice. Made by Wisconsin Master Cheesemaker Mike Matucheski, it was recently honored as Grand Champion at the 2017 U.S. Cheese Championship Contest.

Garnishes: Ideal pairings for these holiday flavors include fresh and dried fruits such as cherries, Turkish apricots, Medjool dates, apples and cranberries; as well as assorted crackers, nuts and honey.


Coffee & Donut Truffles

Servings: Makes about 20 Truffles

The line between breakfast and dessert has always been a bit blurry. The holidays are the perfect time to indulge and step firmly on the side of dessert. These truffles are made with donuts and feature the sweet flavor and creamy texture of Wisconsin-made BelGioioso® Tiramisù Mascarpone. Ingredients: 4 1 6 2

old-fashioned cake doughnuts, broken into pieces container (8 ounces) BelGioioso® Tiramisù Mascarpone cheese ounces white baking chocolate, chopped tablespoons espresso powder Coffee beans or chocolate-covered coffee beans, optional

Directions: Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Wrap tightly in plastic wrap. Refrigerate overnight. Line a 15x10-inch baking pan with parchment paper. Roll doughnut mixture into 1 1/2-inch balls; place on prepared pan. Refrigerate 1 hour. Melt chocolate in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring until smooth. Dip balls in chocolate, let any excess drip off. Return to parchment-lined pan. Dust with espresso powder. Garnish with coffee beans, if desired. Refrigerate until serving.

Recipe Tip: When dipping the truffles, use a table fork or candy fork to lift each ball out of the melted baking chocolate. The excess chocolate will drip through the fork tines, leaving a smooth chocolate coat. Use a toothpick to gently place it on the pan.


Cauliflower & Asiago Soup

Servings: 8

BelGioioso® Asiago imparts a sweet, nutty flavor to this cauliflower soup with a satisfying-yet-subtle sharpness. Delightfully festive, it’s equally elegant as a main course at lunch as it is a first course for a more formal holiday meal. Ingredients:

Directions:

Soup: 1 leek (white part only), chopped 2 tablespoons olive oil 1 bay leaf, halved 2 heads cauliflower, broken into small florets 1 cup dry white wine 4 cups chicken stock 1 cup heavy whipping cream Salt and pepper to taste 2 1/2 cups (10 ounces) shredded BelGioioso® Asiago cheese

Soup: Sauté leek in olive oil in a heavy stockpot until tender. Stir in bay leaf and cauliflower florets; cook and stir until cauliflower is crisp-tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced by half. Reduce heat; stir in chicken stock. Bring to boil. Cook, stirring occasionally, until cauliflower is tender. Reduce heat slightly; gradually whisk in cream. Return to boil over medium heat; whisking constantly to heat through. Season with salt and pepper to taste. Remove from heat. Cool slightly; remove and discard bay leaf halves. Process soup in batches in a blender, or with an immersion blender, until smooth. Return to pot; warm over low heat. Gradually whisk in asiago until melted. Remove from heat.

Pesto Garnish: 3 cups packed fresh parsley leaves 2 cups packed fresh basil leaves 1/2 teaspoon kosher salt 1 1/4 cups extra-virgin olive oil Crushed red pepper flakes, optional

Pesto Garnish: Place parsley, basil and salt in food processor; cover and pulse until coarsely chopped. Gradually drizzle in olive oil in a steady stream while processing. Transfer to a plastic squirt bottle; garnish individual bowls with pesto and red pepper flakes, if desired.


Rush Creek Reserve Give it as a gift. Serve it at a party. No matter what you do, be sure to get your hands on this celebrated, seasonal cheese. Rush Creek Reserve from Uplands Cheese was born when cheesemaker Andy Hatch sought to make a cheese that reflects the region’s terroir. It’s made only in autumn, when Upland’s cows begin to eat dry winter hay rather than fresh pasture grasses. The cheese wheels are washed as they ripen, and are wrapped with thin strips of spruce bark. The result is a young, soft cheese with a delicate ripeness and luscious, silky texture. Some prefer to eat it straight from a spoon, but Andy recommends pairing it with roasted potatoes, dried fruit and a sweet glass of wine, such as a Gewürztraminer or Riesling. Available for a limited time only during the holiday season.


Almond, Orange & Blue Cheese Bite Servings: 4-6

Cookies are a standard during the holidays, which is why they need a little something extra to stand out—like pairing them with Wisconsin cheese. Ideal as an appetizer or dessert course, these delicately sweet cookies contrast the salty, piquant flavors of spreadable, swoon worthy BelGioioso® CreamyGorg.® For a burst of bittersweet flavor and bright color, don’t forget the clementines. Ingredients:

2 cups sugar 2 cups water 4 clementines, unpeeled and thinly sliced 8 ounces BelGioioso® CreamyGorg® cheese 1 package (3.5 ounces) almond or (3.35 ounces) ginger thins (cookies)

Directions: Stir sugar and water in large saucepan over high heat; bring to boil. Reduce heat; add clementine slices. Simmer for 1 hour, uncovered, turning occasionally. Transfer clementine slices to a wire rack. Cool 1 hour or overnight. Serve blue cheese as a spread with cookies; top with candied clementine slices.


Hook’s 15-Year Cheddar with a Maple Rye Manhattan Servings: Makes 1 cocktail

A grown-up gathering deserves a grown-up cheese pairing. Imagine cozying up to the sophisticated flavor of an aged cheddar with crunchy pockets of caramel intensity. Hook’s 15-year cheddar, crafted by Tony and Julie Hook in Mineral Point, Wisconsin, is only available during the holiday season, making now the perfect time to couple its rich, complex flavors with the slightly sweet, but never overpowering, warmth of this rye-based cocktail. Ingredients: 2 1 1/2 2

ounces rye whiskey ounce sweet vermouth ounce maple syrup dashes angostura bitters Maraschino cherries for garnish

Directions: In mixing glass filled with ice, combine rye, vermouth, maple syrup and bitters. Stir well. Strain into chilled cocktail glass; garnish with maraschino cherries.


Parmesan Saltine Toffee

Servings: 12

With its nutty richness, parmesan—especially aged Stella® Parmesan—gives toffee the perfectly addictive balance between salty and sweet. We strategically placed this recipe on the eleventh day of cheesemas to help you save yourself from wanting to make it every day. Ingredients: 35 1 1 2 3

saltine crackers cup (2 sticks) unsalted butter, cubed cup packed brown sugar cups (6 ounces) grated Stella® Parmesan cheese cups dark or bittersweet chocolate chips Toffee bits

Directions: Heat oven to 375°F. Line a 15x10-inch baking sheet with parchment paper. Arrange crackers in a single layer on prepared pan; set aside. Melt butter with brown sugar in a large saucepan over medium-high heat; cook and stir frequently until mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat. Gradually pour butter mixture evenly over crackers. Bake for 5 minutes. Sprinkle with parmesan and chocolate chips. Return to oven for 1 minute. Spread softened chocolate chips over top. Sprinkle with toffee bits. Cool. Refrigerate for at least 2 hours, or freezer for 30 minutes to set. Break into pieces. Store in airtight container in the refrigerator.


Wisconsin Cheesemas Tree Servings: 12

You might not even need a traditional tree this season—everyone will likely choose to gather around this one. An inventive way to step-up your cheese board game, it features an array of crowd-pleasing, semi-soft Wisconsin cheeses. We’ve made some recommendations below, but feel free to experiment and make the tree your own. Ingredients:

Directions:

1 floral foam cone (9 inches) 4 ounces fresh bay leaves 4 ounces fresh rosemary 16 ounces Herbed Antonella™ cheese 8 ounces Arla Havarti cheese 1 container (8 ounces) Crave Brothers Ciliegine Fresh Mozzarella Balls 2 pints grape tomatoes 2 jars (8 ounces each) Italian whole green olives Red & green frill toothpicks

Soak the floral cone in water for 10 minutes. Remove and place on serving tray to begin assembly. Cover the base of the cone with a mix of bay leaves and fresh rosemary, securing each by sticking the stem into the floral cone. Cut half Antonella cheese into star shapes using a 1-inch star cookie cutter. Cut remaining Antonella and havarti cheese into 1/2-inch square cubes. Drain fresh mozzarella balls. Use cheese, tomatoes and olives to create an assortment of picks, rotating cheese, olive or tomato closest to pick top for best variety. Adhere picks to the cone, ensuring the entire base is covered and there is a good variety of picks on the tree. Tuck any remaining bay leaves around the base of the cone.


FONDUE FOR A CROWD There’s a little magic that happens around a bubbling, warm pot of fondue. It brings friends and family together. Encourages lively conversation. And, warms hearts and stomachs. It’s the perfect winter food for feeding a crowd. While fondue has long been a Swiss tradition, it has strong roots in Wisconsin as well. The Swiss cheesemaking heritage in Wisconsin dates back to the mid-1800s when many Swiss immigrants settled in southeastern Wisconsin. Today, this area is home to the largest concentration of cheesemakers in the country, many of whom continue to craft Swiss-style cheeses using traditional techniques and equipment.


Ken Monteleone, owner of Fromagination, a specialty cheese shop in Madison, Wisconsin, has long honored the state’s Swiss heritage and award-winning alpine-style cheeses by hosting fondue lunches at his store’s communal table. Today, Fromagination offers customers all the necessary supplies to recreate the fondue meal at home—from cheese and fondue pots to forks. Ken shares his special recipe for Wisconsin cheese fondue along with tips and techniques for hosting a successful fondue party at home.


FONDUE TIPS & TRICKS PROVIDE THE PROPER TOOLS Fondue forks are a must for each guest, along with a traditional dinner fork and small plate. Use the fondue forks for dipping only! The dinner forks should be used for enjoying the dipped items.

CHOOSE YOUR BEVERAGE WISELY Serve a dry white wine, kirsch or an herbal tea with fondue. According to Swiss lore, these beverages are thought to aid in the digestion of fondue.

EMBRACE CHEESE VARIETY One cheese is good, but when it comes to fondue, two or more cheeses are better. Ken’s recipe calls for three Wisconsin Alpine-style cheeses but don’t be afraid to experiment with your cheese selection. Wisconsin blue cheese, cheddar, fontina and havarti are all excellent options.

LET THE CHEESE SOAK Soaking the cheese in wine prior to melting not only adds flavor, it helps to ensure a smooth, melty fondue.

BALANCE THE MENU Fondue on its own is a rich meal. Serve fondue with a variety of fresh or roasted vegetables for dipping. To complete the menu, offer guests a crisp winter salad made with frisée, escarole or Belgian endive. The bitter greens provide a refreshing balance to the richness of the cheese.


FONDUE ETIQUETTE Fondue is a communal event which means proper etiquette for all diners is a must. Do use your fondue fork only for dipping—not eating from. Don’t stir the fondue counterclockwise. Tradition states stirring clockwise is best or in a figure-eight pattern to help keep the fondue smooth. Do practice your fondue twirl. Once an item is dipped, hold it over the pot for a moment to allow any excess cheese to drip back into the pot and not on the table. Don’t tap or scrape your fondue fork on the pot. Do have patience with your fellow diners. Getting the hang of stirring and dipping fondue can take a little practice.


WINTER GREENS & GRAND CRU SALAD ®

SERVINGS: 6


INGREDIENTS: DRESSING:

SALAD:

2 1 1/2 1 1/2

6 1 1 1/2 1/2 4

tablespoons balsamic vinegar teaspoons Dijon mustard tablespoon honey cup olive oil Salt and pepper to taste

DIRECTIONS:

cups mixed bitter greens, such as frisée, escarole, Boston lettuce and Belgian endive tart apple, cored and thinly sliced pear, cored and thinly sliced cup dried cherries cup toasted pistachios ounces shredded Roth® Grand Cru® Reserve cheese

DRESSING:

SALAD:

Combine the vinegar, mustard and honey in small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste; set aside.

Place greens in large serving bowl. Drizzle with dressing; gently toss to coat. Top with sliced apple, pear, cherries, pistachios and Grand Cru.® Serve immediately.


FROMAGINATION’S WISCONSIN FONDUE INGREDIENTS:

1 cup (4 ounces) shredded Edelweiss Creamery Emmentaler cheese 1 cup (4 ounces) shredded Roth® Grand Cru® Reserve cheese 1 cup (4 ounces) shredded Roelli Little Mountain cheese 1 1/2 cups dry white wine, such as Sauvignon Blanc, divided 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1 large clove garlic, peeled and halved Pinch of nutmeg Pepper to taste

DIRECTIONS: In a medium bowl, combine the cheeses, 1 cup wine and lemon juice. Let the cheese mixture soak for at least 2 hours. (Pro tip: Fromagination recommends soaking the cheese overnight.) To prepare fondue, add salt to large pot. Starting in the salt, vigorously rub the cut end of the garlic over the entire interior surface of the pot; discard garlic. Add remaining 1/2 cup wine to the pot; bring to a boil over medium heat. Slowly add cheese mixture, whisking continuously. Continue whisking until cheese is completely melted and fondue is smooth; season with nutmeg and pepper. Transfer mixture to fondue pot set at low heat for serving (or serve in original pot kept over low heat). Serve immediately with a variety of roasted vegetables (potatoes, carrots and broccoli), French bread, sliced apples and cornichons for dipping.

SERVINGS: 6


SWEET ENDINGS

Chocolate Caramel Mascarpone Tart Servings: 8-10

Ingredients:

Directions:

1 package (14.3 ounces) chocolate sandwich cookies (36 cookies) 1 1/2 cups (3 sticks) unsalted butter, cubed and divided 2/3 cup packed brown sugar 3 1/2 cups cold heavy whipping cream, divided 1 package (12 ounces) semi-sweet chocolate chips 2 containers (8 ounces each) BelGioioso Tiramisù Mascarpone cheese, at room temperature 3/4 cup confectioners’ sugar, divided 1 teaspoon vanilla extract Chocolate curls*

Grease a 10-inch fluted tart pan with a removable bottom (at least 2-inches deep). Place cookies in a food processor; cover and process until fine crumbs. Melt 1/2 cup butter in a bowl. Add butter to cookie crumbs; process until combined. Press cookie mixture into bottom and up sides of prepared tart pan; freeze for at least 15 minutes. Combine 1/2 cup butter and brown sugar in small saucepan. Cook over medium heat, whisking constantly, until mixture begins to boil. Cook and whisk 1 minute longer. Remove from heat. Whisk in 1/4 cup cream until combined. Cool caramel for 15 minutes; pour over bottom of prepared crust. Freeze for 30 minutes. Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave-safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth. Whisk in mascarpone until smooth. Set aside. Beat 3/4 cup cream in another large bowl until it begins to thicken. Add 1/4 cup confectioners’ sugar; beat until stiff peaks form. Gently fold whipped cream into reserved chocolate mixture. Spoon into crust. Freeze for 30 minutes. Beat remaining cream in a large bowl until it begins to thicken. Add remaining confectioners’ sugar and vanilla; beat until stiff peaks form. Pipe whipped cream on tart. Garnish with chocolate curls. Serve immediately. Refrigerate leftovers. * To make chocolate curls, microwave a 3-4-inch long chocolate block or bar on 50 percent power just until it is warmed slightly. Use a vegetable peeler to peel curls from chocolate block. Gently lift curls from block with a toothpick. Refrigerate curls until serving.

CHEESE TIP:

BelGioioso® Tiramisù Mascarpone cheese has added coffee and sugar giving it the flavor of the famous Italian dessert.


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.

Churny Company

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.

Landmark Creamery

Cady Creek Farms, LLC

Foremost Farms USA Cooperative

LW Dairy

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

Cesar’s Cheese

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.

Renard’s Cheese

Uplands Cheese

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.

Nordic Creamery

Sartori Company

North Country Cheese

Saxon Cheese, LLC

North Country Packaging, Inc.

Schreiber Foods, Inc.

North Hendren Cooperative Dairy Co.

Schuman Cheese

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.

Organic Valley

StoneRidge Wholesale Division

Ornua Ingredients North America

Sugar Brook Farms

Wisconsin Cheeseman

Oshkosh Cheese Sales & Storage

Swiss Valley Farms Co.

Wisconsin Dairy State Cheese Co.

Otter Creek Organic Farm

Swiss-American, Inc.

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


— WISCONSIN CHEESE —

Uplands Pleasant Ridge Reserve

Roelli Red Rock

Sartori Black Pepper BellaVitano®

BEST OF SHOW

BEST OF CLASS

US CHAMPION

American Cheese Society Competition

United States Championship Cheese Contest

United States Championship Cheese Contest

TA S T E V I C TO RY AT E AT W I S CO N S I N C H E E S E .CO M

©2017 Wisconsin Milk Marketing Board, Inc.

WISCONSIN CHEESE, THE MOST AWARDED CHEESE IN THE WORLD.

Grate Pair Share Holiday 2017  
Grate Pair Share Holiday 2017  

A magazine about cooking and entertaining with Wisconsin cheese. Find recipes for holiday appetizers, festive cheese boards, desserts and mo...