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Enjoy Wisconsin Cheese: At the Fair

by Wisconsin Cheese

Finger food from the hometown or county fair is a cornerstone of summer flavors. If you didn’t get the chance to attend this summer, or if you are already craving another taste, you can re-create some of your fair favorites at home. (Pictured clockwise from top left.)

  1. A Perfect Pie: A sweet slice of Rhubarb Cream Cheese Pie perfects a fun-filled evening of fair-inspired food.
  2. Dress Up Your Dog: Plain Jane is a thing of the past. Mix up your hot dog with Greek yogurt, cilantro, cubed Wisconsin Cheddar and hot sauce.
  3. Funnel Cake: Satisfy your sweet tooth and relish your sticky fingers with a fun version of this funnel cake recipe from FoodieCrush’s Summer Magazine. Photo by Deborah Harroun/TasteandTellBlog.com
  4. Classic Wisconsin Cheddar Cheese Curds: These are a fair-food requirement. Serve with different dips, such as creamy ranch or a spicy marinara, for a unique variety of tastes.
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Memorial Day Weekend Recipe Inspiration

by Wisconsin Cheese

As we remember those who have served our country, we are often grateful for an extended Memorial Day Weekend – promising more time to share with family and friends. Even with just an extra day, the long weekend is a great opportunity to turn your kitchen into a welcoming place for family and friends to gather and make meal planning and preparation a collaborative and fun effort.

With June, National Dairy Month, just around the corner, celebrate summer with fresh recipes from the Dairy Days of Summer website, which is full of delectable dishes featuring Wisconsin Dairy. Whether looking for a sweet breakfast dish or savory side plate, you will find fresh options to fill your table all weekend long.
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I’d Like Cheese With That, Please

by Kira Gutknecht, Wisconsin Cheese Aficionado

Cheese Curd. Think of it as baby cheese, it’s what a block of Cheddar looks like before it’s pressed and aged. Better yet, don’t think too much about it. Just put it into your mouth and enjoy the flavor. When it squeaks, you’ll know it’s fresh. And be careful, it is addicting.

I’ve found myself reciting this description to those new to the state of Wisconsin on more than one occasion. If you’re from out of state and have visited friends here but were never introduced to the unique flavor and texture of cheese curds, now is a good time to question the validity of your friendship. Kidding, of course (well … kind of). If you’re a local you know that it’s common courtesy to make the introduction at your first opportunity to do so. Read more

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Wisconsin Cheese Curd Bloody Mary

by Tenaya of Madame Fromage

This summer my brother and I designed a new Wisconsin Cheese drink, the Cheese Curd Bloody Mary.

He lives in Madison and I live in Philly, so every summer I fly out to visit him on his birthday and we make our annual sibling-trek to the Dane County Farmers’ Market, the largest outdoor farmers’ market in the country. There, I get my fix: fresh curds, right from the vat. Yeah, they’ve gotta be extra squeaky or fuhgeddabout it.

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Sweet Potato Wisconsin Cheddar Cheese Curd Gratin

by Denise Sakaki of Wasabi Prime

Little Miss Muffet, sat on her tuffet, eating her curds and whey… when along came Wasabi, with a food- blogging hobby, who said curds and whey?! Girlfriend, it’s time for you to upgrade.

So, that’s not how the nursery rhyme goes. But really, what the heck’s a tuffet good for anyway? Cheese Curds, on the other hand, are most definitely prose-worthy. What are curds? They’re the lumpy little shapes of milk solids that are separated from the liquid (Whey? Yes, whey!) when making cheese. Most people are probably familiar with cheeses like Ricotta or Mascarpone, which are soft, large curd cheeses cooked at low temperatures. Cheese Curds are a signature Wisconsin Cheese. Wandering the grocery store, I came across a package of Wisconsin’s Henning’s Garlic and Dill Cheddar Cheese Curds and was immediately inspired, if I could just get past the overwhelming impulse to snack on the squeaky cheese bites.

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