Entries by Wisconsin Cheese

Creamy Strawberry Dip

There’s always a reason to gather in the springtime—from wedding showers to graduation parties, celebratory brunches to picnics in the warm sunshine. Every good party requires an equally good dip, and we promise, this Creamy Strawberry Dip satisfies. This easy peasy party dip couldn’t be simpler to whip up. All you need is four ingredients: […]

Share

Cheesy Mushroom and Leek Tart

By: Meggan, Culinary Hill Take advantage of spring vegetables in this gorgeous and cheesy Mushroom and Leek Tart! Store-bought puff pastry makes it so easy and the filling is positively addictive. Mushroom lovers, rejoice! This is your happy place. There is literally and figuratively nothing better than soft, flakey, buttery puff pastry filled with a […]

Share

How to Make a DIY Cheese Wedding Cake

Yes Whey Rosé – Blush roses and rosé wine play off the pinkish hue of the Wisconsin Raspberry BellaVitano at the base of this cake.   Wedding cakes made entirely of cheese are the latest trend for cheese-loving brides and grooms. Whether as a replacement to the traditional cake, or as a savory addition, a […]

Share

Wisconsin Farmer’s Cheese Toasts

By Bev, from BevCooks It’s brunch. And you desperately need cheese toast. Yet something sweet. WE’RE HERE FOR YOU. I’d never had Wisconsin farmer’s cheese until yesterday! My expectations were something between a cream cheese and a fluffy ricotta. To my surprise, it worked extremely well in this situation, with a quick blast of heat, […]

Share

Broccoli Cheese Pie

There’s always something exciting to celebrate in the springtime—wedding showers, baby showers, graduation parties and more. And every good host knows to keep an arsenal of easy-to-make recipes on-hand for celebratory eating. This Broccoli Cheese Pie is fitting for spring’s fresh produce and warmer temperatures. It’s basically a quiche, boasting a flaky deep dish crust […]

Share

Cheese Rinds 101: To Eat or Not To Eat

A rind is the outer layer of the cheese that forms during the cheesemaking process. While there are over 600 varieties, types and styles of Wisconsin cheese, there are only three main types of edible cheese rinds: bloomy rinds, washed rinds and natural rinds. Each type of rind adds an element of flavor to the […]

Share

How to Make a Savory Spring Cheese Board

With spring in full bloom, we can’t get enough of colorful cheese boards made with Wisconsin cheese and flavorful, seasonal pairings. With this board, we’re celebrating the savory side of spring with lots of fresh vegetables and herbs. Start with Wisconsin fresh mozzarella sliced into thin rounds. A knife will work but can stick to […]

Share

Springtime Pasta Toss

Spring has finally arrived and the flowers are in bloom! This is the perfect time of year to enjoy dinner outdoors, and pasta salad is the perfect accompaniment. This light pasta salad features Wisconsin asiago cheese. It’s mild, nutty flavor pairs wonderfully with seasonal asparagus. Extra virgin olive oil replaces the mayonnaise that often weighs […]

Share

Spring-Inspired Spread

You know we love Wisconsin cheese boards (check out all of ours here), so how could we resist making another? Cheese boards are the ultimate solution for easy entertaining. This Wisconsin cheese board is as simple and delicious as it gets. It is spring-inspired spread and meant to pick, eat and taste your way through. […]

Share

The Science of Fondue

Today is National Cheese Fondue Day, and we’re celebrating by melting a few of our favorite Wisconsin cheeses into creamy, cheesy goodness. But before we dip in, we thought we’d take a look at science behind this classic cheesy dish. Pat Polowsky is a food science graduate student, part time cheesemonger and author of the […]

Share

Cheese of the Month: Juustoleipa

Juustoleipa is just plain fun. Whether you’re trying to pronounce it (hoo-stah-lee-pa, for the record) or figure out how the heck to eat it, Wisconsin juustoleipa is the perfect go-to cheese for summer. There’s no other cheese like juustoleipa (also called bread cheese). At first glance, its rectangular shape and slightly charred outside may have […]

Share