Three Wisconsin Cheeses for your Next Cheeseburger

The Gypsy

by Wisconsin Cheese

When you think of a cheeseburger, which type of cheese instantly comes to mind?

Cheddar? American? Perhaps even Swiss?

Isn’t it about time to mix up your cheeseburger routine?

Well, you’re in luck – May is National Cheeseburger Month and what better way to celebrate than with a cheeseburger smothered in a not-so-typical cheeseburger cheese.

Everyone has his or her favorite cheeseburger recipe – but let’s put a little sizzle in that cherished cheeseburger decree. Fire up that grill for a new Wisconsin cheeseburger idea to bring to your next backyard barbecue.

Fresh Mozzarella

Originally made from buffalo milk, Fresh Mozzarella is a pasta filata cheese, meaning that the curds are kneaded, giving it the traditional “stretch,” and then formed into balls or logs. Wisconsin Fresh Mozzarella is made from fresh cows’ milk. It is delicate, milky and stored submerged in water to keep it fresh.  It is traditionally served in a Caprese salad with sliced Roma tomatoes and chopped fresh basil, and these three ingredients are just as tasty  when they top your cheeseburger.

Wisconsin Fresh Mozzarella pairs well with toppings such as pesto, roasted bell pepper, sun-dried tomatoes and avocado.  A refreshing cheese, Wisconsin Fresh Mozzarella can stand up and match well with  boldly flavored cheeseburger toppings such as strong mustards, jalapeño chiles, cumin, Cajun seasonings or horseradish. Try something new!

Need a recipe idea? Check out the Cheese & Burger Society’s The Gypsy and The Mamma Mia. Looking for Wisconsin Fresh Mozzarella? Check out Crave Brothers Cheese or BelGioioso Cheese.


Feta was first made in Greece and has become a popular Feta was first made in Greece and has become a popular Wisconsin Cheese. In addition to traditional unflavored Feta, Wisconsin Cheesemakers make Feta flavored with tomato, basil, pepper, garlic and herbs. This leading specialty cheese is often characterized as “pickled” because, after formation, it is cured and sometimes packaged in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses. When sautéed, Feta warms without melting – an interesting twist for a new cheeseburger topping.

Because of its Greek origins, Feta pairs well with vegetables. Top your next cheeseburger with Wisconsin Feta, olives, tomato and a garlic aioli.

For another topping idea, try The Cheese & Burger Society’s The Aunt Millie. For Wisconsin Feta Cheesemakers, check out Klondike Cheese Company and Organic Valley.


A delicious French-style cheese, Brie has found a new home with Wisconsin cheesemakers. Brie is a buttery and earthy cheese that pairs well with fruits, vegetables and herbs. Not often thought of as a cheeseburger topper, Wisconsin Brie will add a rich and unique layer to your next backyard burger – and it easily melts.

Top your next cheeseburger with mushrooms, sautéed onions and Wisconsin Brie; bacon, sliced apples and Wisconsin Brie; or a sweet chutney, spring greens and Wisconsin Brie. The possibilities are endless.

The Miss Daisy, from The Cheese & Burger Society, is another delicious example of a cheeseburger with Wisconsin Brie. Lactalis USA, Inc. in Belmont, Wisconsin, makes President® Brie, a delicious and widely available choice.