Beruflich Dokumente
Kultur Dokumente
Summer salads,
PLUS
AND
burgers
In This Issue
Pizza Al Fresco
Fire up the grill for pizza night with Wisconsin Cheese and three fresh, new recipes
Cover Story
Backyard BBQ
Burgers, sides and homemade ice cream sandwiches
In Every Issue
First Bite
Fontina-Stuffed Mini Bell Peppers
Hot Dish
Cheesy Bites & Dishes Were Craving Right Now
5 Ways
Feta
Sunshine Celebration
Easy entertaining with Picks & Bites
1 Cheese, 2 Nights
Fresh Mozzarella
Wisconsin Classic
Cheese Curds
Sweet Endings
Peach, Brie & Dark Chocolate Smores
Co n t r i b u to rs
You may recognize some of these faces from your favorite food blogs. Theyve been busy in the kitchen, creating new cheese dishes to share with you.
Annies Eats
Annie
Baked Bree
Bree
Damn Delicious
Chung-Ah
Deborah
FoodieCrush
Heidi
Joy
FamilyStyle Food
Karen
MacKenzie
Take a Megabite
Megan
Grate. Pair. Share. is a publication of the Dairy Farm Families of Wisconsin, Wisconsin Milk Marketing Board. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.
Editorial team: Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Megan Bykowski-Giesegh and Joanna Miller
Look for these Wisconsin cheeses in this issues recipes and pairings.
Cheese Index
Asiago
Blue Cheese
Brie
Burrata
Cheddar
Cheddar Blue
Cheese Curds
Feta
Fontina
Fresh Mozzarella
Gorgonzola
Gouda
Juustoleipa
Mascarpone
Mozzarella
Provolone
Quark
Queso Fresco
Ricotta
Romano
first bite
Ingredients:
cup cooked rice cup frozen corn kernels, thawed cup canned black beans, drained and rinsed teaspoon chili powder teaspoon cumin 2 tablespoons fresh cilantro leaves, chopped 1 tablespoon freshly squeezed lime juice 1 cups (5 ounces) Wisconsin Fontina Cheese, shredded and divided Salt and freshly ground black pepper, to taste 10 mini bell peppers, halved lengthwise, seeded and membranes removed
Directions:
Preheat oven to 375F. Line baking sheet with parchment paper; set aside. In medium bowl, combine rice, corn, black beans, chili powder, cumin, cilantro, lime juice, 3/4 cup Fontina, salt and pepper. Spoon filling into each bell pepper cavity. Place on prepared baking sheet, cavity side up, and sprinkle with remaining Fontina. Bake until filling is heated through and cheese has melted, about 15 minutes. Serve immediately.
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Also known as bread cheese, this Finish-style can be grilled or pan-fried and served with honey, or try it in this summery macaroni salad. Get the recipe.
Juustoleipa
This classic appetizer is the perfect barbecue side dish. Try our version with Wisconsin Mascarpone, anchovy paste and bacon. Get the recipe.
Deviled Eggs
With so many sausage varieties and flavors now available, we love trying out new topping combinations. Our current favorite: chorizo-style chicken sausage with Greek yogurt, cubed Wisconsin Cheddar, cilantro and hot sauce.
Dressed Up Sausages
With its rich, slightly sweet flavor and smooth, meltable texture, Wisconsin Gouda is great on a burger or even with a slice of apple pie. Learn more.
Gouda
It doesnt take much more than fresh, summer vegetables and a good melting cheese to make an easy summer dip for bread, crackers or crudit. Try our Lemony Tomato Corn Bake with Wisconsin Havarti. Get the recipe.
This is Wisconsin pub grub at its finest. Make a batch at home with this vodka-battered recipe from Chef Tory Miller. Get the recipe.
FE TA
Cheesemakers often refer to Wisconsin Feta as pickled because it is packed in a salt water brine to develop its tangy, salty flavor. We simply call it delicious. Here are five of our favorite ways to serve and eat this versatile cheese.
2. Watermelon Picks
Layer Wisconsin Feta and fresh mint between slices of juicy watermelon on a skewer for a refreshing summer appetizer.
3. Marinated Feta
Fill a jar with cubed Wisconsin Feta, cover with olive oil, add your favorite herbs and spices and marinate (refrigerated) for at least 24 hours. Our favorite combination: fresh mint, orange peel and pink peppercorn.
4. Whipped Feta
In a food processor, blend 8 ounces (about 1 1/3 cups) Wisconsin Feta with 2/3 cup Greek yogurt until creamy. Add more yogurt, 1 tablespoon at a time, if necessary. Spread on toasted baguette slices, top with fresh vegetables, herbs and/or deli meats. Try cherry tomatoes with black pepper, fresh peas with lemon zest and dill, or smoked turkey and sliced radish.
The Colors
of Summer
Nothing says summer like a fresh, seasonal salad bursting with beautiful fruits and vegetables. The addition of Wisconsin Cheese gives these salads a satisfying, irresistible quality that makes them nothing short of craveable.
For Coleslaw: 1 bunch (about 4 cups) kale 2 broccoli stems, florets removed and reserved for another use 1 carrot
For Salad: 2 pounds multi-colored fingerling potatoes 2 green onions, thinly sliced 2 cups celery, chopped 1 cups red bell pepper, -inch dice Salt and pepper
2 cups pineapple, cut in 1 to 1 -inch chunks 2 mangoes, preferably ataulfo or manila (yellow), cut in bite-size pieces / cup cilantro, chopped 2-3 tablespoons jalapeo chile, or to taste, small dice 1 / cups Wisconsin Queso Fresco, cut in -inch cubes
1 Cheese, 2 Nights:
fresh mozzarella
Summer produce is the perfect complement to milky Wisconsin Fresh Mozzarella. The classic Caprese salad is a great place to start, but its by no means the end of the story. Build your weeknight dinner menu around this versatile cheese and the best of summers bounty with two simple, seasonal recipes.
Recipes & photos by Karen of FamilyStyle Food
Ingredients:
2 pints cherry tomatoes 4 tablespoons olive oil, divided Salt and freshly ground black pepper 12 ounces (about 3 cups) dried orecchiette pasta 1 garlic clove, sliced 1 bunch lacinato or curly kale, stems trimmed and torn into bite-sized pieces 1 pound cooked Italian chicken sausage, sliced into 1-inch pieces 8 ounces Wisconsin Fresh Mozzarella Cheese, cut into cubes
Directions:
Heat oven to 400F. Toss tomatoes on rimmed baking pan with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until golden and collapsed, 20-25 minutes. Cook orecchiette in large pot of salted boiling water according to package directions. Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium heat; add garlic and cook until sizzling and fragrant, about 1 minute. Remove garlic and add kale; lower heat and cover. Cook 2 minutes to wilt; stir in cooked, drained pasta, sausage and tomatoes. Remove from heat and gently stir in cheese.
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Ingredients:
1 medium (8-10 ounces) eggplant 3 tablespoons olive oil, divided, plus additional for serving Kosher salt and freshly ground black pepper 1 red bell pepper, cored, cut in 3-inch long strips 1 orange bell pepper, cored, cut in 3-inch long slices 1 zucchini, cut in half width-wise and cut into -inch-thick slices 1 tablespoon balsamic vinegar, plus additional for serving 1 large ripe tomato, sliced cup fresh basil leaves 8 ounces Wisconsin Fresh Mozzarella, sliced red onion, sliced
Directions:
Preheat oven to 425F. Place large, rimmed baking sheet on oven rack for 10 minutes. Trim off both ends of eggplants; slice each crosswise into four 1/2-inch-wide circles. Coat preheated baking sheet with 2 tablespoons olive oil and sprinkle the bottom with salt; arrange eggplant slices on pan and season tops to taste with additional salt and pepper. Roast 10 minutes; turn slices with spatula and roast additional 10 minutes, or until eggplant is golden brown. Toss bell peppers on another baking sheet with 1 tablespoon olive oil, salt and pepper to taste; roast 15 minutes. Cut zucchini slices in half and place on baking sheet with peppers, turning them together gently; roast an additional 10 minutes until bell peppers are dark golden brown on edges. Drizzle additional vinegar over vegetables after removing from oven. For each serving, place 1 eggplant slice on plate; top with 1 slice Fresh Mozzarella, followed by bell pepper slices, 1 or 2 slices zucchini, 1 slice of tomato and 1 basil leaf. Repeat, layering once more, topping with 1 slice Fresh Mozzarella, 1 basil leaf and slice of red onion. Drizzle with additional olive oil and vinegar, if desired.
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grill it !
Too hot to turn on the oven? Prepare the vegetables on the grill or in a grill pan. Toss with olive oil as directed and grill over direct medium-high heat for 3-5 minutes per side, or until cooked through.
Ingredients:
For Sauc e : 1 pint strawberries, cleaned, hulled and halved pint (1 cup) raspberries 2 cups sweet cherries, pitted cup sugar, or to desired sweetness 3 tablespoons kirsch or another liqueur (optional) For Shortcake : 2 cups flour 2 tablespoons sugar 1 tablespoon baking powder teaspoon salt 6 tablespoons unsalted butter, cut into pieces 1 cup ( 8 ounces) Wisconsin Ricotta Cheese / cup milk 1 tablespoon sugar Sweetened whipped cream
Directions:
Preheat oven to 425F. Combine fruits in bowl. Toss with sugar and liqueur, if using. Set aside. Stir occasionally. Sift flour, sugar, baking powder and salt together. Place in food processor work bowl; pulse several times. Add butter, process 3 to 4 pulses. Add Ricotta; pulse 5 to 6 times to crumble. With processor running, slowly add milk. Process about 5 seconds until ingredients are well-combined.
Turn dough out onto center of buttered and floured baking sheet. Roll (or pat) into 7-inch flat circle, 1 3/4 inches thick. Sprinkle surface with 1 tablespoon sugar. Bake 25-30 minutes. Cool on baking sheet 20 minutes. Remove to wire rack.
Just before serving, slice shortcake in half horizontally with serrated knife. Remove top. Place bottom on large serving platter. Top with half the fruit. Place top of shortcake over fruit. Top with remaining fruit. Garnish with whipped cream.
Ingredients:
Cinnamon sugar 1 tablespoon butter, softened 2 slices brioche bread 2 ounces Wisconsin Brie Cheese, rind removed 1 strawberry, stemmed and thinly-sliced 1 teaspoon honey
Directions:
Mix cinnamon sugar with butter, set aside. Top one bread slice with Brie. Top with strawberries and drizzle with honey. Top with remaining bread slice. Spread half of cinnamon sugar butter on one side of sandwich. Heat a pan over medium heat. Place sandwich into heated pan, butter side down and brown 2-3 minutes. Butter remaining side of sandwich and flip. Grill until golden brown and remove from heat. Let rest for 1 minute. Serve.
Ingredients:
For Blueberry Compote : 4 cups (2 pints) blueberries, fresh or frozen 2 teaspoons cornstarch 1 cup sugar cup water cup prepared lemon curd (from 10- to 12-ounce jar) 1 tablespoon fresh orange juice Pinch of salt 1 tablespoon butter teaspoon pure vanilla extract For Pancakes : 2 cups all-purpose flour 2 teaspoons baking powder teaspoon salt 2 tablespoons sugar Grated zest of 1 lemon 2 eggs, separated 1 cup (8 ounces) Wisconsin Ricotta Cheese, preferably whole milk 1 cups milk, preferably whole Confectioners sugar
Directions:
For Blueberry Compote, in saut pan, combine blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and pinch of salt. Gently cook over medium heat until blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from heat; stir in butter and vanilla. Set aside to cool slightly. For Pancakes, in medium bowl, sift the flour, baking powder, salt and sugar. Stir in lemon zest. Set aside. In large bowl, mix egg yolks and cheese. Fold in dry ingredients alternately with milk. In separate bowl, whip egg whites until medium-stiff peaks form. Fold into batter.
To Complete Recipe, heat buttered nonstick skillet or griddle over mediumhigh heat or to 350F (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until bottom is golden brown and pancake is cooked through.
To Serve, stack three pancakes on each plate with dollop of remaining prepared lemon curd between pancakes. Sprinkle with confectioners sugar and pour compote over pancakes.
Ingredients:
cup purchased lemon curd 1 tablespoon honey 1 cup whipping cream 1 8-ounce container Wisconsin Mascarpone Cheese 1 cups crisp ginger snap cookies (about 28), crushed 1 cup (8 ounces) strawberries, washed, hulled and sliced
Directions:
In mixing bowl, beat lemon curd and honey together until smooth and creamy. Using mixer, beat fluid whipping cream into curd mixture until smooth. Add Mascarpone and beat just until thickened. Do not overbeat. In individual parfait glasses, layer ginger snap crumbs, lemon Mascarpone cream and strawberries; repeat layers, using all ingredients. Refrigerate at least 2 hours before serving.
EatWisconsinCheese.com
Burrata
Fresh Mozzarellas sultry cousin, Burrata has a sweet, milky flavor and silky texture. Burrata means buttered in Italian.
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Gouda
This Dutch-style cheese has a smooth, creamy texture and buttery, slightly sweet flavor that develops caramel notes as it ages.
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Cheddar Blue
What happens when Cheddar is pierced to allow for Blue veining? You get the best of both worlds with this unique cheese. Think classic Cheddar flavor and texture with a hint of Blue.
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Gorgonzola
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Available in creamy and crumbly styles, this mild Blue has an earthy, piquant flavor.
Kirstin Jackson
Kirstin Jacksons new book, Its Not You, Its Brie: Unwrapping Americas Unique Culture of Cheese, recently brought her to Wisconsin to visit cheesemakers, learn about their craftsmanship and taste their creations firsthand. In the book, she profiles several of these innovative Wisconsin cheesemakers and the unique histories behind them. The book is the culmination of a lifetime obsession with cheese. As a child, Jackson visited many creameries with her parents. After high school, she attended culinary school and cooked in restaurants, which gave her plenty of time to explore the world of cheese. She went on to study cultural anthropology in college where her interest in the culture and history of food was nourished. Today, she manages the cheese program at a wine bar, consults, teaches classes and writes about cheese. How did you become a cheese expert? My becoming an expert was a combination of what all those experiences taught me, and a curiosity that drove me to spend sometimes even hours learning about the background of a cheese or cheese style. And of course, you learn something new every time you teach a class be it something interesting to tell people about a charismatic cheesemaker before the class starts, or during the class, when a student asks you a question about something you may not have even considered before and are now compelled to study. What is your perfect summer pairing with cheese? Ive got to pick three. 1. Ros. A dry, fresh-tasting ros has the perfect amount of acidity, just a splash of red fruit flavor and no tannins. All good things for cheese and wine pairing. Plus, its about the prettiest thing one can drink on a front porch or picniceither in wine glasses or plastic cups. 2. Summer vegetables. Cheese on a cheese boardawesome. Cheese on the dinner tableawesome, too. Summers produce adores cheesetomatoes, green beans, peppers, cornall these things like to be topped with either fresh cheeses like Wisconsin Queso Fresco or sprinkled with grated or shaved aged cheeses like Parmesan. 3. Summer fruit. Peaches, apricots, cherries are all super cheese friendly. Serve them fresh, dried, or pickled on a cheese board. What is it about cheese that inspires you? What I adored covering in my book were the stories and the history behind cheeseeverything that has gone into making or deciding to make even the tiniest wheel. Learning why so many Swiss styles are made in Wisconsin, and what leads cheesemakers to make the wheels they do. Then, the deliciousness. What is your best tip for cooking with cheese? Consider what the flavors of a cheese can do for you in cooked dishes, and not just the texture. For example, if youre feeling like your potato gratin is a little flat, mix it up a little. Try adding something lively like a washed-rind cheese with earthy, citrus flavors or a mixed-milk. Tell us a little about your recipe. Ive always loved salads and believe that while they can also be a good way to pack as many vegetables as possible into one meal, they can serve as a highlight of a coursed lunch or dinner. When Wisconsin Cheddar-Blue Cheese is added, the salad immediately becomes more savory, nutty and filling. Paying extra attention to the vinaigrette also pays off. Here, I slow cook the shallots for the dressing, and while it takes a little extra time, it provides a subtle sweet-savoriness that wouldnt be otherwise obtained. Add seared or grilled chicken breast or crisped pancetta to it, and the dish becomes main-course worthy. Read more at itsnotyouitsbrie.com.
As Wisconsin natives, we love paying tribute to the wealth of local artisan cheeses by recreating recipes from some of our favorite local eateries. And, as the weather warms, we find ourselves looking for inspiration from Wisconsin classics. Enter the Cheese Curd. Cheese Curds are fresh Cheddar cheese in its natural, random shape and form before being shaped into blocks and aged. Curds have a mild taste with a slightly rubbery texture and should squeak when eaten. Many Wisconsin restaurants and taverns serve up baskets of piping hot fried Cheese Curds, usually with a side of ranch dressing. At home, we like to serve them alongside fresh ingredients. Take this deliciously fresh grilled chicken taco salad, embellished with creamy chipotle dressing and crisp, warm seared White Cheddar Cheese Curds. The Curds have all the flavor of their battered, fried brethren; but, theyre quick and easy to prepare, and they taste delicious when accompanied by the auspiciously fresh crunch of romaine lettuce, red peppers and the sweet kick of red onion.
Ingredients:
Servings: 4-6 For Dressing: 2/3 cup sour cream 1 tablespoon chipotle chile in adobo sauce, minced 1 teaspoon ground cumin 1 teaspoon chili powder 4 teaspoons fresh lime juice 1/4 teaspoon salt For Chicken: 1 teaspoon cumin 1 teaspoon chili powder 3/4 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 4 boneless, skinless chicken breasts Olive oil, for brushing grill For Salad: 1 tablespoon grapeseed or peanut oil 1 cup (3-4 ounces) Wisconsin Cheese Curds 6 cups romaine lettuce, chopped 1/3 cup cilantro, chopped 1 15-ounce can black beans, drained and rinsed 1 cup cherry tomatoes, halved 1/2 cup red onions, sliced 2/3 cup canned corn kernels, drained 3/4 cup tortilla chips, crumbled
Directions: To prepare dressing, combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine. Preheat grill. To prepare chicken, combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well to combine. Coat chicken breasts with seasoning mix on both sides. Brush grill with olive oil and grill chicken breasts until internal temperature is 165F and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm. Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add Cheese Curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. When done, carefully remove curds from pan and set aside on plate. Repeat with remaining curds. Just before serving, place lettuce, cilantro, black beans, tomatoes, red onions and corn in large bowl. Toss with dressing. Divide among serving plates or bowls. Sprinkle with crushed tortilla chips, and top with sliced chicken breast and seared Cheese Curds.
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Planning a trip to Wisconsin this summer? Get out there and check out the states cheese and dairy attractions for yourself with the new Travelers Guide to Americas Dairyland, featuring 161 dairy farms, cheese plants and creameries that welcome visitors. Download the PDF or request a free printed copy. Be sure to pick up a bag of fresh cheese curds during your travels, and stop by some local restaurants for the classic fried variety. Here are a few of our favorite spots:
Cheese Cu rds
The Green and Gold pizza at Fish Creek's Wild Tomato Wood-Fired Pizza and Grille comes dappled with green and gold. Roasted chicken, bacon, grilled broccoli, spinach and topped with real Wisconsin Cheese Curds. Red Dot on Milwaukees East side offers a classic poutine with extra crispy french fries topped with Wisconsin White Cheddar Cheese Curds and smothered in Poutine gravy. The Milwaukee Burger Company in Eau Claire offers handmade Wisconsin Cheese Curds five different ways, including Fire made with Pepper Jack Cheese Curds battered in chipotle beer batter. The fried Cheese Curds at The Old Fashioned in Madison are hand-breaded and offered with a choice of five sauces, including roasted garlic, smoked Spanish paprika, a tiger sauce with horseradish and mayo, a tiger sauce with Blue Cheese, and buttermilk ranch dressing.
2 3
Sweet Endings
P k a e e e k n l a l I F s l S s a e u i c e p
Coming in September