SPRING 2018

cooking & entertaining with wisconsin cheese

Cocktails
& Canapés
Perfect for Spring Entertaining
+ THE ULTIMATE QUESO BEER DIP + HOW TO BUILD A BETTER BRUNCH +
 LE T TER FROM THE EDITOR

Spring has sprung in Wisconsin (finally!), and we are

welcoming the return of longer days, warm sunshine and lush,
green pastures. This long-awaited season gives us reason to
celebrate and that’s just what this issue is all about. Spring
marks some of our favorite opportunities to gather friends
and family around a delicious and festive spread—from
Mother’s Day to graduations and everything in between.

Spring celebrations often start with brunch, and we have got

you covered. In this issue, you’ll find ideas for creating the
perfect brunch buffet thanks to recipes from Wisconsin
culinary experts, including a Master Cheesemaker,
chef and former Food Network star!

Warmer temperatures also signal the return of backyard Suzanne Fanning

entertaining. Our Hispanic-style cheese feature will give you all Editor
the inspiration you need to create your own backyard fiesta— Vice President,
including a light and fresh Pineapple Queso Fresco Salsa and Marketing Communications
the ultimate Queso Beer Cheese Dip! Dairy Farmers of Wisconsin

Craft cocktails and our award-winning cheeses are an

entertaining dream team. With that in mind, we partnered with
three pairs of Madison chefs and mixologists to share recipes
for what they’ll be pouring and serving this spring. Our cover
features the Arancini with Bandaged Wrapped Cheddar from
Chef Rosnow at Heritage Tavern—it’s the perfect, cheesy
spring bite, and it pairs beautifully with a refreshing Watercress
Smash. Check out the “Shake It Up” feature for all six cocktail
and canapé recipes.

Finally, no spring celebration is complete without something

sweet. And this issue is a real treat with three showstopping
desserts—Hummingbird Cupcakes, Mini Parfaits and a luscious
Lemon Ricotta Layer Cake.

No matter what you are celebrating this spring (even if it’s

just the arrival of spring itself!), we hope you’ll celebrate with
Wisconsin Cheese!
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, Amy Thieding, Troy Giesegh, Megan Bykowski-Giesegh
SPECIAL THANKS to Mark Ambrose of Radlund Photography, Johanna Lowe, Lizzie Duffey, Lizzy Schultz,
Anthony Wahl, Joanna Miller, Sarah Curry, Tom Curry, Merchant, Heritage Tavern and Forequarter.

Grate. Pair. Share. is a publication of the Dairy Farmers of Wisconsin.

For more information about Wisconsin cheese, visit EatWisconsinCheese.com.
IN THIS ISSUE

Fiesta de Queso
Learn all about Hispanic-style cheeses—how to serve, pair and cook with them.

Build a Better Brunch Buffet New Kitchen Gadgets

Wisconsin’s top culinary experts share recipes Find delicious recipes that put time-saving
for making everyone’s favorite midday meal kitchen tools, like the spiralizer, to good use.
even more memorable.
 IN EVERY ISSUE
First Bite
Deviled Eggs Three Ways

Cheese Cravings
Bits & Bites to Eat Right Now

Shake It Up
Madison mixologists and chefs share what
they are pouring and serving this spring.
Cheese Prep
How to Measure Cheese

Sweet Endings
Hummingbird Cupcakes
with Pineapple Mascarpone Frosting
Trio of Mini Parfaits
Lemon Ricotta Layer Cake

Wisconsin Cheese
Company Directory
Morel Mushroom Festival
Pay a visit to this annual Wisconsin festival and
learn how the local mushrooms find their way
into Wisconsin cheese.
 FIRST BITE
Deviled Eggs
Green Goddess
makes 2 dozen
Ingredients:
12 hard-boiled large eggs
1/3 cup Pine River Garlic and
Herb Cold Pack cheese,
room temperature
3 tablespoons minced fresh parsley
3 tablespoons mayonnaise
1-2 tablespoons lemon juice
1 1/2 teaspoons minced fresh tarragon
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Minced fresh parsley
and tarragon
Directions:
Cut eggs in half lengthwise. Remove yolks.
Mash yolks in a medium bowl. Add garlic
and herb cheese, parsley, mayonnaise,
lemon juice, tarragon, salt and pepper; mix
well. Adjust seasonings as desired. Spoon
or pipe mixture into egg whites. Garnish
with parsley and tarragon.
(3 Ways)
Spicy Bacon
makes 2 dozen
Ingredients:
12 hard-boiled large eggs
1/3 cup Pine River Jalapeño
Cold Pack cheese,
room temperature
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1-2 teaspoons hot pepper sauce
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
6 bacon strips, cooked
and crumbled
Directions:
Cut eggs in half lengthwise. Remove
yolks. Mash yolks in a medium bowl.
Add jalapeño cheese, mayonnaise, Dijon
mustard, hot sauce, garlic powder and
pepper; mix well. Adjust seasonings as
desired. Spoon or pipe mixture into
egg whites. Garnish with bacon.
Everything Bagel
makes 2 dozen
Ingredients:
12 hard-boiled large eggs
1/3 cup Pine River Toasted
Onion Cold Pack cheese,
room temperature
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper
Sesame seeds, poppy seeds,
chopped smoked salmon,
minced fresh dill and thinly sliced
green onion
Directions:
Cut eggs in half lengthwise. Remove
yolks. Mash yolks in a medium bowl.
Add toasted onion cheese, mayonnaise,
Dijon mustard, garlic powder, onion
powder and pepper; mix well. Adjust
seasonings as desired. Spoon or pipe
mixture into egg whites. Garnish with
sesame and poppy seeds, smoked
salmon, dill and green onion.
 CHEESE CR AVINGS

› BITS & BITES ‹

TO EAT RIGHT NOW

Spring Berry Cheese Board

Savor the season with this colorful Wisconsin cheese board. Sweet berries pair perfectly with a variety of fresh
and creamy cheeses, try BelGioioso® Ricotta with macerated berries, Marieke® Mature Gouda with blueberries,
Sartori® Merlot BellaVitano® with blackberries, Président® Brie Log topped with fresh raspberries and a drizzle of
raspberry balsamic glaze, and Red Barn Family Farms Heritage Cheddar with strawberries. Garnish with marcona
almonds and white chocolate covered cashews.
Protein-Packed Salad Simple Skillet Sliders
This hearty spring salad packs protein and fresh produce. Six ingredients and one skillet combine to get dinner on
Toss with crumbled feta and a spicy lemon basil jalapeño the table in a flash with these easy chicken, bacon and
vinaigrette and enjoy as a side or main meal. blue cheese sliders.
Get the Recipe Get the Recipe

Pasta Perfection Raspberry Rhubarb Cobbler

Asiago cheese is the secret ingredient in this simple Perfect for breakfast or dessert, these roll-up biscuits
pasta dish—it adds a nutty, salty flavor to complement pair sweet rhubarb and fresh raspberries with savory
the bright lemon and asparagus. gouda cheese.
Get the Recipe Get the Recipe
 Build a Better
Brunch Buffet
What better time to open your home to friends and family
and celebrate with a fresh new take on brunch? Whether it’s
Mother’s Day or just an excuse to see old friends, we asked a
few of Wisconsin’s top culinary experts to share their recipes for
making everyone’s favorite midday meal even more memorable.
Jen Barney
FOOD NETWORK BAKING CHAMPION
Trained at the acclaimed Le Cordon Bleu College of Culinary Arts, Jen’s creativity
dazzles customers at her La Crosse, Wisconsin-based shop, Meringue Bakery. It also
dazzled the nation when she won the 2017 Food Network Holiday Baking Championship.
Put her creativity to work for you with this irresistible sweet and savory take on scones.
Cheese, Apple & Walnut
Scones Servings: 6 scones

INGREDIENTS:
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) plus 2 1/2 tablespoons cold butter, cubed
2 ounces Henning’s Baby Swiss cheese, shredded (1/2 cup)
3 ounces Henning’s Havarti cheese, diced (1/2 cup)
1 cup chopped walnuts, toasted
1 cup peeled, chopped green apples (about 1 large apple)
1 cup plus 1 1/2 teaspoons heavy whipping cream, divided
1 egg, lightly beaten
18 thin apple slices, unpeeled
Honey
DIRECTIONS:
Heat oven to 375˚F. Line a 15 x 10-inch baking sheet with parchment paper.
Place flour, baking powder and salt in a food processor; cover and pulse until
combined. Add cold butter; cover and pulse just until butter pieces resemble
the size of peas. Set aside.
Combine swiss, havarti, walnuts and chopped apple in a large bowl; stir in
reserved flour mixture. Pour 1 cup cream over the cheese mixture; gently
toss with a fork just until a dough forms. Divide dough into 6 equal portions.
Shape each portion into a 3 1/2-inch circle; transfer to prepared pan.
Combine the remaining cream and egg in a small bowl; brush over dough.
Press 3 apple slices into each circle. Brush with egg wash. Bake for
20-25 minutes or until lightly golden brown. Serve warm with honey.
Chef Heather Terhune
EXECUTIVE CHEF
Heather earned her culinary chops at top restaurants in Washington D.C., Durham, N.C.,
San Francisco and Chicago before moving to Milwaukee where she serves as Executive Chef
at Tre Rivali and The Outsider. Heather prefers Emmi Roth’s award-winning Grand Cru®
Reserve in this dish because its nutty, fruity flavor balances out the spiciness of the sauce.
 Baked Eggs
with Spicy Tomato Sauce Servings: 4

INGREDIENTS:
1 French bread baguette (12 ounces), halved widthwise
2 tablespoons extra virgin olive oil
12 ounces hot Italian sausage links, casings removed
1 1/2 cups finely chopped onions
3 garlic cloves, thinly sliced
1 can (28 ounces) crushed tomatoes, undrained
1/4 cup harissa paste
2 teaspoons minced fresh oregano
3/4 teaspoon kosher salt
4 large eggs
4 ounces Roth Grand Cru® Reserve cheese, shredded (1 cup)
1/4 teaspoon coarsely ground pepper
Minced fresh oregano
DIRECTIONS:
Heat oven to 400˚F.
Slice each bread portion in half lengthwise; place on an ungreased baking
sheet. Brush olive oil on cut sides of bread. Bake for 5-6 minutes or until
golden brown. Remove from the oven. When cool enough to handle, slice
bread into serving-size pieces. Reduce oven temperature to 375˚F.
Brown sausage in a large ovenproof skillet over medium-high heat until almost
cooked through. Add onions and garlic; cook and stir until onions are tender
and meat is no longer pink. Stir in tomatoes, harissa paste, oregano and
salt; bring to a gentle boil, stirring constantly. Reduce heat; simmer, stirring
occasionally, until slightly thickened. Carefully crack eggs into sauce, leaving
a space between each. Sprinkle with Grand Cru® Reserve and pepper.
Bake for 7-9 minutes or until egg whites and yolks are firm. Garnish with
oregano. Serve in bowls with bread.
Sid Cook
MASTER CHEESEMAKER
A fourth generation cheesemaker, Sid Cook grew up in his parents’ cheese factory,
Carr Valley Cheese, where he now specializes in making fontina and cheddar. This
recipe for cheesy potatoes is a family favorite, developed by Sid’s mother, Merna.
It’s a classic dish, guaranteed to bring comfort and satisfaction to any brunch table.
 Carr Valley
Cheesy Potatoes Servings: 8

INGREDIENTS:
7 medium russet potatoes, peeled and thinly sliced
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 1/2 cups milk
6 ounces Carr Valley 2 Year Aged Cheddar cheese,
shredded and divided (1 1/2 cups)
4 ounces Carr Valley Fontina cheese, shredded and divided (1 cup)
2 tablespoons minced fresh chives
1/4 teaspoon Dijon mustard
Salt and pepper
DIRECTIONS:
Heat oven to 375˚F.
Rinse potatoes; drain. Place in a large saucepan; cover with water. Bring to a
boil. Cook for 2 minutes. Drain and rinse potatoes with cold water; set aside.
Melt butter in a large skillet over medium-low heat. Whisk in flour until smooth.
Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until
thickened. Reduce heat to low; gradually stir in 1/2 cup each cheddar and
fontina until smooth. Remove from the heat. Whisk in chives and Dijon mustard.
Arrange potatoes in a greased 13 x 9-inch baking dish. Season with salt and
pepper. Sprinkle with remaining cheddar and fontina. Pour cheese sauce evenly
over potatoes. Bake, covered, for 45-50 minutes or until potatoes are tender.
 CheesePrep:
HOW TO MEASURE CHEESE
Cups versus ounces. Shreds or crumbles.
Sometimes deciphering how much cheese a
recipe calls for can be a challenge. But, it doesn’t
have to be. Follow our simple guide for
proper measurements every time.
 CheesePrep:
HOW TO MEASURE CHEESE
The volume and weight measurements for cheese
can vary depending on the form it’s measured in
(crumbled, grated, or shredded), as well as the
cheese variety. To ensure you are purchasing and
measuring cheese correctly, follow these rules:

MOIST, CRUMBLY CHEESE

(i.e., FETA or BLUE)
6 ounces = 1 cup

SEMI-SOFT OR SEMI-HARD CHEESE

(i.e., CHEDDAR or HAVARTI)
4 ounces = 1 cup

HARD-GRATED CHEESE
(i.e., PARMESAN or ASIAGO)
3 ounces = 1 cup
I N S TA N T P OT ®
 THERE ARE A SLEW OF NEW TIME-SAVING GADGETS
ON THE MARKET THAT MAKE COOKING FASTER, EASIER
AND TASTIER. WE TAPPED TOP BLOGGERS TO PUT
THESE TOOLS TO THE TEST TO CREATE A COLLECTION
OF CHEESY NEW DISHES PERFECT FOR SPRING.

A I R FRY E R S PI R A L IZE R
 Pesto Zucchini Noodles WITH BURRATA
INGREDIENTS: SERVES: 4

1/2 cup dry roasted almonds

2 ounces Renard's Gouda cheese, shredded (1/2 cup)
1/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
1 garlic clove, coarsely chopped
1/2 cup plus 2 teaspoons olive oil, divided
Salt and pepper to taste
6-8 medium zucchini
8 ounces BelGioioso Burrata cheese
Fresh basil, mint and parsley leaves
Chopped dry roasted almonds

DIRECTIONS:
Place almonds, gouda, basil, mint, parsley and garlic in a food processor; cover and pulse until finely
chopped. Slowly drizzle in 1/2 cup olive oil; purée until mixture is smooth, adding more olive oil, if
necessary, until desired consistency. Season with salt and pepper to taste. Set aside.
Trim zucchini ends; halve zucchini widthwise. Remove seeds if desired. Slice zucchini with spiralizer into
thin, long “noodles”; place on paper towels to absorb excess moisture.
Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium heat for 2-3 minutes
or until crisp-tender. Transfer to a large bowl. Add 3-4 tablespoons reserved pesto; toss to combine,
adjusting pesto as desired. Season with salt and pepper to taste.
Top servings with burrata. Garnish with herbs and almonds.

Sarah Menanix . . . . . SNIXY KITCHEN

I love Wisconsin cheese for the quality and the flavor! My current obsession for
snacking is Roth® Grand Cru®—it has a flavor that just doesn’t compare to any
other cheese.
AIR FRYER
Chicken &
Cheese Curd Taquitos
MAKES: 15-18 TAQUITOS

INGREDIENTS: DIRECTIONS:
1 small onion, finely chopped Sauté onion in canola oil in a large skillet over
2 tablespoons canola oil medium heat until tender. Reduce heat to low.
2 garlic cloves, minced Add garlic; cook and stir 1 minute longer. Stir in
4 cups shredded cooked chicken the chicken, enchilada sauce, green chilies, lime
juice, oregano, cumin, salt and pepper. Cook
1 cup green enchilada sauce
and stir until the sauce is thickened, about
1 can (4 ounces) chopped green chilies
15 minutes. Remove from heat. Cool.
1 tablespoon lime juice Stir in cheese curds.
1 teaspoon dried oregano
Heat air fryer to 400˚F. Warm a tortilla in a dry
1 teaspoon ground cumin skillet over medium heat. Spoon 2 tablespoons
1 teaspoon salt filling onto the bottom half of the tortilla, leaving
1/2 teaspoon pepper a 1/2 inch from edges; roll tightly into a cigar
8 ounces Cedar Grove shape. Repeat with remaining tortillas and filling.
Cheddar Cheese Curds Place about five taquitos, seam side down, into
15-18 corn tortillas (6 inches) the air fryer basket. Spritz with nonstick cooking
spray. Cook until warmed through and golden
Toppings: brown, about 5-6 minutes per batch. Keep warm.
Sour cream Top with sour cream. Sprinkle with cabbage,
Shredded cabbage, chopped tomatoes, tomatoes, avocados, cilantro and jalapeño,
diced avocados, minced fresh cilantro, if desired.
sliced jalapeño, optional

Jonathan Melendez . . . . . THE CANDID APPETITE

I find that people really take cheese curds for granted. They aren’t just for snacking!
Wisconsin cheese curds are actually quite versatile and can really spruce up any recipe!
INSTANT
POT® Spring Veggie &
INGREDIENTS:
Cheese Risotto SERVES: 6-8

3 tablespoons butter, cubed and divided 1/4 cup white wine or additional
1 tablespoon olive oil vegetable broth
1/2 large onion, finely chopped 2 cups fresh baby spinach
1 teaspoon salt 1/2 cup fresh or frozen peas, thawed
1/2 teaspoon pepper 2 ounces Roth Grand Cru® Original
1/2 teaspoon crushed red pepper flakes cheese, shredded (1/2 cup)
1 package (8 ounces) whole baby 2 ounces Cello® Copper Kettle
portobello mushrooms, finely chopped Parmesan cheese, grated (1/3 cup)
8 ounces fresh asparagus spears, 2 ounces Stella® Asiago cheese,
trimmed and finely chopped grated (1/3 cup)
2 garlic cloves, minced Zest of 1 medium lemon
2 cups uncooked arborio rice 1/2 medium lemon, juiced
1 carton (32 ounces) vegetable broth Salt and pepper to taste

DIRECTIONS:
Select sauté setting, and set to high heat. Heat 1 tablespoon butter and olive oil in an
Instant Pot®. Cook and stir onion, salt, pepper and red pepper flakes in butter mixture for
3 minutes. Add mushrooms, asparagus, garlic and rice; cook and stir for 2 minutes longer.
Select cancel setting on Instant Pot®. Stir in broth and wine. Cover and lock lid; ensure vent is closed
per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 5 minutes.
Quick release pressure, as directed by manufacturer, when cooking is finished. Stir rice mixture.
Add the remaining butter, spinach, peas, Roth Grand Cru® Original, parmesan, asiago, lemon zest
and juice; toss until butter is melted. Season with salt and pepper to taste.

Jennifer and Trevor Debth . . . . . SHOW ME THE YUMMY

There isn’t a Wisconsin cheese that we haven’t immediately fallen in love with.
Because there are so many different flavors, textures and varieties of Wisconsin
cheese to choose from, the possibilities for using them are endless: DIY cheese
boards, pastas, etc. We love them all!
Fiesta de
Queso
Did you know that Wisconsin is a leading
producer of authentically crafted
Hispanic-Style cheese*? In fact, 32 percent
of our nation’s Hispanic-style cheese
comes from America’s Dairyland.
Learn about these award-winning
cheeses, the craftsmen who
produce them and how you can
integrate them into all-new
Mexican-inspired dishes.

* Hispanic-style is the term used

by the USDA and IRI (a market
research firm) to categorize
the styles of cheese with
roots in Latin America.

Inspired by Mexico.
Crafted in Wisconsin.
Hispanic-style cheeses are delicious on their own, on a cheese board or in your favorite recipes. Here are a few of our favorites.
Cotija
Cotija cheese is known as the “parmesan of Mexican cooking.” This hard, strong-flavored, crumbly cheese is commonly used in dishes as both a
seasoning and garnish.
Queso Fresco
Fresh and milky with a mild flavor, queso fresco has a fine texture that makes it ideal for crumbling over salads or stirring into refried beans.
Queso Oaxaca
Similar to mozzarella, this rope-style stretched curd cheese has a mild, slightly salty flavor and melts beautifully atop beans and soup. It can also be
peeled and enjoyed as string cheese.
Queso Quesadilla
A rich, creamy melting cheese, perfect for quesadillas, dips and nachos. It’s also available with jalapeños, added for a spicy kick.
Añejo Enchilado
Añejo is a full-flavored, firm cheese noted for its bright red paprika or chili powder coating. Try it sliced for snacking or grated in tacos and enchiladas.
Spring Fiesta
Cheese Board
The fresh, milky flavors of Hispanic-style
cheeses make them an ideal choice for spring
celebrations and entertaining. Serve with a
round of margaritas and a few light appetizers
Queso Beer Cheese Dip
and you have the makings of a great fiesta! (see recipe on page 37)

V&V Supremo Queso Chihuahua®

Quesadilla cheese with Jalapeño

Pineapple Queso Fresco Salsa

(see recipe on page 38)

La VacaRica® Añejo
Enchilado cheese
Cesar’s Queso Fresco cheese

V&V Supremo Queso Oaxaca

Melting String cheese

Accompaniments:
Perfect pairings for Hispanic-style cheeses
include guava jam, dry cured chorizo, quicos
(toasted corn kernels), salted pepitas, dried
mango and tortilla chips.

Mexican Street Corn Crostini

(see recipe on page 39)
 V&V Supremo: The oldest, Hispanic family-run cheese
producer in the United States
In 1964, brothers-in-law Gilberto and Ignatio Villaseñor founded V&V Supremo Foods as a way to produce fresh cheese that reflected the
traditions of their native Mexico. Today, V&V Supremo is an industry leader in creating authentic, Mexican-style food products, including the
oaxaca and queso quesadilla cheeses pictured above. Their award-winning cheeses are manufactured in Wisconsin under the watchful eye
of Master Cheesemaker Thomas Dahmen. V&V Supremo oaxaca was awarded Best of Class at the 2018 World Championship Cheese Contest.
Queso Beer
Cheese Dip
Makes 2 1/2 cups

Ingredients:
16 ounces V&V Supremo Queso Chihuahua®
Quesadilla cheese, shredded (4 cups)
2 tablespoons cornstarch
1 medium sweet red pepper, seeded and diced
1 medium jalapeño pepper, diced
1 tablespoon butter
1 can (12 ounces) evaporated milk
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup Mexican-style lager beer
Tortilla chips

Directions:
Combine Queso Chihuahua® Quesadilla and cornstarch
in medium bowl. Set aside.
Cook red pepper and jalapeño in butter in a large skillet over
medium-low heat until tender, stirring occasionally. Gradually
stir in evaporated milk and seasonings. Bring to a gentle boil
over medium heat. Reduce heat to low; gradually stir in the
reserved Queso Chihuahua® Quesadilla mixture until melted.
Stir in beer; heat through. Serve immediately with tortilla chips.
Pineapple Queso Fresco Salsa
Makes 3 cups

Ingredients:
2 cups diced pineapple
1 small jicama, peeled and diced (about 1 cup)
1 jalapeño pepper, seeded and finely chopped
4 green onions (white and green parts), thinly sliced
4 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 ounces El Viajero® Queso Fresco cheese, crumbled (2/3 cup)
Tortilla chips

Directions:
Combine the first 6 ingredients in a medium bowl. Cover and refrigerate for at least 10 minutes.
Just before serving, stir queso fresco into salsa. Serve with tortilla chips.
Mexican Street Corn Crostini
Makes 24 crostinis
Ingredients:
1/2 cup mayonnaise
2 1/2 ounces Specialty Cheese Company La VacaRica
Cotija cheese, grated and divided (about 1 cup)
24 slices French bread baguette (1/2-inch thick)
2 tablespoons olive oil
2 tablespoons butter, cubed
2 cups frozen fire roasted corn, thawed
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro
1 medium lime, cut into wedges
Directions:
Combine mayonnaise and 1/2 cup cotija in a small bowl.
Brush bread slices on both sides with olive oil; place on
an ungreased baking sheet. Broil 4 inches from the heat
for 1-2 minutes on each side or golden brown. Remove
to a wire rack to cool.
Melt butter in a large skillet over medium heat. Add
corn; cook and stir for 4-5 minutes or until heated
through. Season with chili powder and cayenne pepper;
cook and stir for 2 minutes. Remove from the heat.
Generously spread mayonnaise mixture on bread slices.
Top with corn mixture; sprinkle with remaining cotija.
Garnish with cilantro and lime wedges.
 Shake
It
Up

Craft Cocktails & Canapés

The craft cocktail renaissance in America has taken hold in Madison, Wisconsin. Here, local mixologists are
inspired by seasonal, fresh produce and local farmers—reinforcing the farm-to-table ideal that guides most
Madison restaurants.

We tapped three teams of mixologists and chefs from restaurants with top cocktail programs to share what
they’ll be pouring and serving this spring.
 Merchant
This casual farm-to-table restaurant
and liquor store is known for its
commitment to craft cocktails as
well as seasonal, locally-sourced
food, inspired by Wisconsin culinary
traditions. New cocktail menus at
Merchant don’t go unnoticed. Instead
they are celebrated with a launch
party and themed cocktail book.
Evan Dannells Thor Messer
EXECUTIVE CHEF BAR MANAGER

Heritage Tavern
The cocktail and dinner menus at
Heritage Tavern are inspired by fresh
ingredients from Wisconsin’s finest
farmers, craftspeople and artisans.
The restaurant has a comfortable feel
echoed by a menu designed to inspire
conversation and sharing.

Alex Kjell Jon Rosnow

BAR MANAGER SOUS CHEF

Forequarter
This small dining spot places equal
emphasis on bar and restaurant,
drawing inspiration from local produce
and cured meats. They are leaders in
the craft cocktail scene offering regular
cocktail classes that teach attendees
how to master the classics, like
Wisconsin’s unofficial cocktail,
the old fashioned.
Keezieng Vang
BARTENDER
 Merchant
Red Rock Ham Salad
Canapés
Makes 24 canapés
By Chef Evan Dannells
Merchant Restaurant in Madison, WI
INGREDIENTS:
2 cups diced smoked ham
12 ounces Roelli Red Rock cheese,
diced (2 cups)
1/2 cup diced cornichons
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 bunch scallions or green onions,
finely chopped
24 rye crackers

DIRECTIONS:
Place the ham, Red Rock and cornichons in a
food processor; cover and pulse until combined.
Transfer to a medium bowl. Stir in the mayonnaise,
Dijon mustard and half of the scallions. Serve on
crackers. Garnish with remaining scallions.

Playing off Wisconsin culinary traditions, Chef Dannells

developed a spin on traditional ham salad featuring
Roelli Red Rock cheese. “Red Rock is such a rich,
funky cheese,” Dannells said. “The bright orange color
is so striking in this recipe and the blue veining in the
cheese adds a really unique flavor. Pairing the salad
with the Jack Rose Riff really helps to cleanse the
palate between bites.”
 Jack Rose Riff
Serves 1
By Thor Messer
Merchant Restaurant in Madison, WI

INGREDIENTS:
1 3/4 ounces apple brandy
1/2 ounce Quince and Apple tart cherry grenadine
1/4 ounce cinnamon syrup
3/4 ounce lime juice

DIRECTIONS:
Add all ingredients to a shaker tin with ice and
shake for 20 seconds. Strain into a chilled old
fashioned glass. Garnish with a lime peel.

TIP: To make cinnamon syrup, cook 2 crushed cinnamon sticks

in a medium saucepan over low heat until lightly toasted.
Add 8 ounces water and increase heat to medium. Bring
to a simmer, then reduce heat to low and cook 20 minutes.
Add 8 ounces sugar and stir until dissolved. Pour mixture
through a fine strainer into an airtight container.
Syrup can be refrigerated up to one month.
 Heritage Tavern
Arancini with Bandaged
Wrapped Cheddar
Servings: 20
By Sous Chef Jon Rosnow
Heritage Tavern in Madison, WI
INGREDIENTS:
For Pesto:
1/4 cup pine nuts, toasted
2 garlic cloves, minced
1 teaspoon salt
4 cups watercress
3/4 cup olive oil
2 ounces Bleu Mont
Cave Aged Bandaged
Cheddar cheese,
shredded (1/2 cup)
DIRECTIONS:
For Pesto:
Place pine nuts, garlic and
salt in a food processor;
cover and pulse until finely
chopped. Add watercress;
cover and process until
a paste forms. While
processing, slowly drizzle
in olive oil. Add cheddar;
cover and process until
smooth. Set aside.
For Arancini:
4 cups cold prepared
risotto
5 ounces Bleu Mont
Cave Aged Bandaged
Cheddar cheese,
shredded (1 1/4 cups)
2 cups all-purpose flour
4 large eggs,
lightly beaten
2 cups panko bread
crumbs
Canola oil
For Arancini:
Gently combine cold risotto with 1 cup reserved pesto in a large bowl.
Divide risotto mixture into 20 portions. Shape each portion around
1 tablespoon cheddar; roll each into a ball, sealing in the cheese.
Place flour, eggs and bread crumbs in three separate shallow bowls. Dredge
each ball in flour; gently shaking to remove excess flour. Dip in eggs; and roll
in bread crumbs to coat. Heat 3 inches canola oil in a deep-fat fryer or a
heavy Dutch oven over medium heat to 375˚F. Fry balls in oil, in batches,
for 1-2 minutes or until golden brown. Drain on paper towels.
Garnish with remaining pesto, watercress and cheddar. Serve immediately.
 Watercress Smash
Serves 1
By Alex Kjell
Heritage Tavern in Madison, WI

INGREDIENTS:
4 strawberries
1 1/2 ounces St. George Botanivore Gin
1 ounce Lillet Blanc
1/2 ounce lemon juice
8 watercress leaves

DIRECTIONS:
Muddle strawberries in a cocktail shaker; add
remaining ingredients, cover and shake gently.
Pour the cocktail into a double old fashioned
glass and top with fresh ice. Garnish with
strawberry and watercress.

Watercress was the inspiration for Chef Rosnow and

Kjell in creating their cocktail and canapé pairing.
“Chef Rosnow foraged the watercress—it’s so fresh,
with just a little spice and helps make this cocktail
standout,” Kjell said. “Fresh strawberries are also one
of the first spring berries. They lend a nice sweetness
to the cocktail without any added sugar.”
Chef Rosnow highlighted Bleu Mont Cave Aged
Bandaged Cheddar in the arancini. The sweet caramel
notes and nuttiness of the aged cheddar are contrasted
with the peppery flavors of the watercress.
 Forequarter
Queso Fresco and Pickled
Ramp Relish Crackers
Makes 24 canapés
By Chef Maggie Roovers
Forequarter Restaurant in Madison, WI
INGREDIENTS:
For Pea Purée:
2 cups fresh shelled
peas
Salt to taste
For Relish:
2 bunches ramps
2 cups water
1 cup white wine
vinegar
1 cup white vinegar
1/2 cup sugar
2 tablespoons salt
1 bunch radishes,
trimmed and diced
1/2 cup olive oil
1/4 cup fresh mint leaves,
minced
1 shallot, minced
1 garlic clove, minced
Salt to taste
24 rice crackers
8 ounces Cesar’s
Queso Fresco cheese,
crumbled (1 1/3 cups)
Pea shoots
DIRECTIONS:
For Pea Purée:
Bring 4 cups of salted
water to boil in a large
saucepan over high heat.
Add peas; cook until bright
green, about 30 seconds.
Remove peas with a slotted
spoon, reserving the
cooking water; immediately
place peas in ice water.
Drain.
Place peas in a food
processor. Cover and
purée, adding 1 tablespoon
of cooking water at a time
until smooth. Season with
salt to taste; set aside.
For Relish:
Trim ramps. Thinly slice the
white portion of each ramp,
and cut the green portion
into 1-inch pieces. Place ramps in a large bowl. Cook and stir the water,
vinegars, sugar and salt in a large saucepan over high heat until sugar
and salt are dissolved. Pour brine over ramps. Cool completely.
Drain ramps. Combine the ramps, radishes, olive oil, mint, shallot and garlic
in the same bowl. Season with salt to taste. To serve, spread reserved pea
purée on crackers. Top each with queso fresco, relish and pea shoots.
 Spring Forward
Serves 1
By Keezieng Vang
Forequarter Restaurant in Madison, WI

INGREDIENTS:
1 dash black pepper bitters
15 grinds black and pink peppercorns
1 1/4 ounces house-made rhubarb liqueur
1 1/4 ounces fortified wine (madeira medium dry)
1 spritz absinthe

DIRECTIONS:
Combine all ingredients in a cocktail shaker with
ice; stir 30 seconds or until drink froths. Spritz a
cocktail glass with absinthe. Double strain the drink
into the glass and garnish with pink peppercorns.

Spring flavors are on display in the cocktail and canapé

pairing from Forequarter. “Spring rhubarb was my
inspiration for this cocktail,” Vang said. “It lends a
nice sweetness to the drink and plays well with the
peppercorns.” The sweet and spicy Spring Forward
complements the mild, fresh flavors from the queso
fresco cheese and pea purée in the canapé.
 THE MOREL
MUSHROOM FESTIVAL
MUSCODA, WISCONSIN
GRANT & IOWA COUNTIES

N
estled along the winding Wisconsin River in southwest Wisconsin is

Muscoda, a small, quintessential Midwest town with less than 1,500

full-time residents. Each May, Muscoda springs to life to host a family-

friendly, annual celebration—the Morel Mushroom Festival.

Since 1982, Muscoda, Wisconsin’s Morel Capital, has drawn mushroom fanatics

to the Lower Wisconsin State Riverway to enjoy a weekend of morels and more.

The 2018 Festival, scheduled for May 19-20, is anticipated to draw more than 4,000

attendees and sell more than 1,000 pounds of locally gathered morels.
 WHAT ARE MORELS?
With a cone-like top of raised ridges, morels are easy to spot and one of
the most desirable wild mushrooms in the world. Unlike the more common
mushroom varieties found in grocery stores, morels are gathered by hand
in the wild every spring, and have a nutty, meaty, slightly smoky flavor.
MOREL MUSHROOM FESTIVAL
PAST & PRESENT
L egend has it, a restaurateur overheard
locals sharing stories about hunting for
morels and thought that others would be
For more information on the
2018 Morel Mushroom Festival,
visit the event’s Facebook page.
excited to see the local mushrooms for
themselves. This idea sparked an informal
annual celebration of morels. After Muscoda
was named Wisconsin’s Morel Capital in 1982,
the informal gathering morphed into the
official Morel Mushroom Festival.

In recent years, the festival has expanded as

a community-wide event, drawing tourists
and generating economic development for
the area. In the weeks leading up to the
festival, locals search the woods and forests
of the region for morels. Volunteers from the
local American Legion then buy the morels
at wholesale prices and store them until the
Morel Mushroom Festival opens.

All profits from the annual, two-day festival

are reinvested into the community. This year’s
funds have been designated to make a local
park and boat landing handicap accessible.

WWW.FACEBOOK.COM/MUSCODAMORELMUSHROOMFESTIVAL/
 MOREL FESTIVAL MUSTS
While the Morel Mushroom Festival focuses on the buying and selling of morels,
attendees will find the Festival offers more than just mushrooms.

ENJOY: FRIED MORELS

JOIN: LOCAL HISTORIAN
FOR A GUIDED TOUR OF NATIVE AMERICAN EFFIGY MOUNDS

VISIT: MUSHROOM HEADQUARTERS

TO SEE AWARD-WINNING MORELS, INCLUDING THE LARGEST,
SMALLEST AND MOST IN A SINGLE CLUSTER

TRY: MUSHROOM BRAT!

SAMPLE & BUY: MORELS
AS WELL AS OTHER WISCONSIN-MADE PRODUCTS
IN THE FESTIVAL’S TASTING ROOM

SIP: LOCAL BEER

INCLUDING A MUSHROOM-INFUSED BREW,
AT THE HOMEBREW TASTING
 FORAGE MUSHROOM &
SCALLION JACK CHEESE

“
You can’t be surrounded by a natural
and rare ingredient and not be inspired
to create something delicious.
— Vicki Thingvold
Co-Owner of Meister Cheese
”

W ith a hometown named the Morel

Capital of Wisconsin and an annual
festival celebrating the highly desirable
local mushroom, it’s no surprise that
Meister Cheese created a morel-flavored
cheese. Meister Cheese, a third-generation
specialty cheese manufacturer, recently
created a Forage Mushroom & Scallion Jack
Cheese for its Kindred Creamery Cheese brand,
a partnership with Roth® Cheese.

Inspired by Wisconsin dairy farmers, the two
cheese manufacturers collaborated to create
Kindred Creamery, bringing a new brand of
classic specialty cheese varieties to market.
Kindred Creamery practices sustainable
production, and the brand’s Cows First program
ensures that cows are treated like family
and given no growth hormones, ensuring the
highest quality milk for making cheese.
Forage Mushroom & Scallion Jack is a
semi-soft monterey jack cheese that is
flavored with not only locally sourced
morels, but also champignon, porcini, shiitake
and bolete mushrooms. With a robust and
earthy mushroom flavor, enhanced by the
addition of scallions and garlic, Forage
Mushroom & Scallion Jack Cheese pairs
well with soft and fruity white wines or beers.

TRY FORAGE MUSHROOM & SCALLION JACK IN THE SHEET PAN CHICKEN RECIPE ON PAGE 54.
SHEET PAN CHICKEN
WITH SPRING VEGETABLES SERVES 4
INGREDIENTS:
1/4 cup olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon crushed red pepper flakes
1 pound small red potatoes, quartered
4 bone-in chicken thighs, with skin
7 ounces Kindred Creamery Forage Mushroom & Spring Onion Jack cheese,
shredded and divided (1 3/4 cups)
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces

DIRECTIONS:
Heat oven to 400˚F.
Combine olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl.
Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture;
toss to coat.
Pat chicken thighs with a paper towel. Place on pan with potatoes. Gently loosen skin from
chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom
& spring onion jack cheese; cover with skin. Set aside 1 tablespoon olive oil mixture;
brush chicken skin with remaining oil mixture. Bake chicken and potatoes for 30 minutes.
Remove from oven.
Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to
pan. (Pan will be hot.) Sprinkle chicken with remaining cheese. Bake for 8-10 minutes longer
or until a thermometer inserted in the chicken reads 165°F. Broil for 2-3 minutes on high or
until cheese is lightly browned. Remove from oven. Let stand 5 minutes before serving.
 SWEET ENDINGS
FROM B R I DA L S H OW E RS TO G R A D UAT I O N PA RT I ES , S P R I N G O FFE RS A N
A BU N DA N C E O F C E LE B R ATI O NS TH AT C A LL FO R A S PEC I A L TRE AT. H E RE
A R E T H R E E WAY S TO M A K E YO U R N E X T O C C A S I O N E V E N S W E E T E R .

Hummingbird Cupcakes
with Pineapple Mascarpone Frosting
Servings: 2 dozen cupcakes
Ingredients:
For Cake:
3 cups all-purpose flour
1 cup sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 can (8 ounces) crushed pineapple, comes out clean. Let cool for 10 minutes before removing from
undrained
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3-4 medium ripe bananas,
mashed (1 1/2 cups)
1 cup chopped pecans
For Frosting:
1 can (8 ounces) crushed pineapple
1 cup (2 sticks) butter, softened
1 package (8 ounces) Crystal Farms
Original Cream Cheese, softened
1 container (8 ounces) BelGioioso
Mascarpone cheese,
room temperature
3 cups confectioners’ sugar
Directions:
For Cake:
Heat oven to 350˚F.
Combine flour, sugar, brown sugar, baking soda,
cinnamon, salt and allspice in a large bowl. Whisk
pineapple, oil, eggs and vanilla in another large bowl.
Add bananas and pecans; mix well. Stir into dry ingredients
just until moistened. Fill each paper-lined muffin cup with a
1/4 cup batter.
Bake for 20-25 minutes until a toothpick inserted in the center
pans to wire racks. Cool completely. Using a sharp knife, carefully
remove a 1-inch wide by 1-inch deep core from the top of each
cupcake. Save cake pieces for different recipe.
For Frosting:
Drain pineapple, reserving 2 tablespoons of juice. Cream butter and
cream cheese in a large bowl until light and fluffy. Add mascarpone
and reserved pineapple juice; mix until blended. Gradually add
confectioners’ sugar 1 cup at a time, mixing well after each
addition. Beat frosting on high for 1 minute. Transfer half of frosting
to a pastry bag; insert 1m tip. Refrigerate until ready to use. Add
crushed pineapple to remaining frosting; mix well. Fill each cupcake
with a heaping teaspoonful of crushed pineapple frosting. Pipe
remaining frosting on cupcakes. Refrigerate until serving.
 SWEET ENDINGS

Cookies & Cream

Mini Parfaits Servings: 8
Ingredients: Lemon Blueberry
1 container (8 ounces)
Carr Valley Chocolate
1 cup crushed chocolate
sandwich cookies Quark Mini
Cheese Spread
1/4 cup heavy whipping
(about 10 cookies)
3 cups sweetened
Parfaits Servings: 8
cream whipped cream Ingredients:
1 1/2 cups fresh or frozen blueberries
Directions:
1/4 cup sugar
Mix chocolate cheese spread and heavy cream in medium
bowl until smooth. 1/4 cup water
1 teaspoon cornstarch
Sprinkle 1 teaspoon cookie crumbs in each of eight 3-ounce
glasses. 1 container (8 ounces) Clock Shadow
Creamery Quark cheese
Layer each with 1 heaping tablespoon chocolate mixture
1/4 cup honey
and 2 tablespoons whipped cream. Repeat layers, starting
with cookie crumbs. Top with whipped cream. Garnish with 1 cup lemon curd
remaining crushed cookies. Serve immediately. Zest of half a medium lemon

Directions:
Combine blueberries, sugar, water and
cornstarch in a small saucepan over
medium-high heat. Bring to a boil. Reduce
heat to low; simmer, uncovered, for
4-6 minutes or until the mixture is reduced
by half and thickened. Remove from heat.
Cool completely.
Combine quark and honey in a small bowl.
Spoon or pipe a heaping teaspoon quark
mixture in each of eight 3-ounce glasses.
Layer each with 1 teaspoon lemon curd
and 1 teaspoon blueberry mixture. Repeat
layers, starting with the quark mixture,
filling glasses until almost full. Top with
quark mixture. Garnish with lemon zest.
Refrigerate until serving.
Key Lime Pie
Mini Parfaits Servings: 8
Ingredients:
1 container (8 ounces) 1 drop green food color,
Crave Brothers Farmstead optional
Mascarpone cheese, 3/4 cup graham cracker
room temperature crumbs
1/2 cup sweetened condensed 2 tablespoons sugar
milk 2 tablespoons butter, melted
1/3 cup Key lime juice
Sweetened whipped cream
1 1/2 teaspoons Key lime zest Key lime wedges
Directions:
Beat mascarpone, sweetened condensed milk and lime juice in a
medium bowl until smooth. Transfer half of the mascarpone mixture
to a pastry bag; set aside. Beat lime zest and green food coloring,
if desired, into remaining cheese mixture until blended. Spoon into
another pastry bag.
Combine graham cracker crumbs and sugar in a small bowl; stir in
butter. Sprinkle 1 teaspoon crumb mixture in each of eight 3-ounce
glasses.
Layer each with 1 tablespoon white mascarpone mixture and
1 tablespoon green mascarpone mixture. Repeat layers, starting
with the crumb mixture. Top with whipped cream. Sprinkle with
remaining crumb mixture. Garnish with lime wedges. Refrigerate
until serving.
SWEET ENDINGS
Lemon Ricotta Layer Cake
Servings: 8-10
Ingredients:
For Cake:
1 cup (2 sticks) unsalted butter,
softened
2 cups sugar
3 large eggs
1 cup whole milk BelGioioso Ricotta
con Latte® cheese
1 cup buttermilk
1 tablespoon lemon zest
3 tablespoons lemon juice
1/2-1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For Frosting:
2 cups (4 sticks) unsalted butter,
softened
5 cups confectioners’ sugar, divided
2 teaspoons vanilla extract
2-3 tablespoons heavy whipping cream,
optional
Gel food coloring of choice, optional
For Speckle Decoration:
1 teaspoon almond extract, optional
1/2 teaspoon luster dust, optional
Directions:
For Cake:
Heat oven to 350˚F. Line bottoms of three greased 6-inch round
baking pans with parchment paper; grease paper. Set aside.
Cream butter and sugar in a large bowl until light and fluffy. Add
eggs, one at a time, beating well after each addition. Whisk the
ricotta, buttermilk, lemon zest, lemon juice and almond extract in a
medium bowl. Combine the flour, baking powder, baking soda and
salt in another medium bowl; add to butter mixture alternately with
the ricotta mixture, beating well after each addition.
Pour batter into prepared pans. Bake for 40-45 minutes or until a
toothpick inserted into the center comes out clean. Cool 15 minutes
before removing from pans to wire racks. Remove parchment.
Cool completely.
For Frosting:
Cream butter and 2 1/2 cups confectioners’ sugar in a large bowl
until light and fluffy. Gradually add the remaining sugar, beating
well after each addition. Add the vanilla, cream and food coloring
if desired; beat until blended.
Place one cake layer on a serving plate. Spread with a heaping
1/2 cup frosting. Repeat layers. Top with remaining cake layer.
Frost top and sides of cake.
For Speckle Decoration:
Combine almond extract and luster dust if desired. With a new
stiff-bristle paint brush, dip into the luster dust mixture, gently
tapping on side of dish to remove excess color. Flick the brush,
with your finger, towards the cake to create a speckle decoration
pattern. Repeat as desired. Store cake in the refrigerator.
 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
Bletsoe’s Cheese, Inc.
Bleu Mont Dairy
Brunkow Cheese of Wisconsin
Burnett Dairy Cheese
Cady Cheese, LLC
Cady Creek Farms, LLC
Carr Valley Cheese Co., Inc.
Cascade Cheese Co.
Castle Rock Organic Farms
Cedar Grove Cheese
Cedar Valley Cheese, Inc.
Cesar’s Cheese
Chalet Cheese Cooperative
Cheese Plus LLC
Chippewa Valley Cheese
Corporation
Churny Company
Clock Shadow Creamery
Country Connection Cheese
Company
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
Ellsworth Cooperative Creamery
Emmi Roth USA, Inc.
Fairplay Packaging, LLC
Family Fresh Pack LLC
Figi's Companies, Inc.
Foremost Farms USA Cooperative
G&R Foods Inc.
Gibbsville Cheese Co., Inc.
Gile Cheese, LLC /
Carr Cheese Factory
Gilman Cheese Corporation
Gingerbread Jersey Cheese
Grande Cheese Company
Grassland Dairy Products, Inc.
Great Lakes Cheese Seymour, Inc.
Harmony Specialty Dairy Foods
LLC
Henning’s Wisconsin Cheese
Hidden Springs 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
Lactalis Deli, Inc.
LaGrander's Hillside Dairy, Inc.
Lamers Dairy Inc.
“Dairyland’s Best”
Landmark Creamery
LW Dairy
Lynn Dairy, Inc.
Malcore Foods, Inc.
Maple Leaf Cheesemakers, Inc.
Marieke Gouda
Masters Gallery Foods, Inc.
Mauel's Dairy
McCluskey Brothers
Organic Farms
D I R E C TO RY
Meister Cheese Co.
Mighty Fine Food LLC
Mikana Foods, Inc.
Mill Creek Cheese Factory
Mullins Cheese, Inc.
Nasonville Dairy, Inc.
Nature's Dairy, LLC
Noble View Cheese Company, Inc.
Nordic Creamery
North Country Cheese
North Country Packaging, Inc.
North Hendren Cooperative
Dairy Co.
Northern Wisconsin Produce Co.
Northwoods Cheese Company LLC
Novak’s Cheese of Wisconsin, Inc.
Oak Grove Dairy, Inc.
Old Fashioned Foods, Inc.
Old Tavern Food Products, Inc.
Omega Valley Farmers
Organic Valley
Ornua Ingredients North America
Oshkosh Cheese Sales & Storage
Otter Creek Organic Farm
PANOS Brands/Andrew & Everett
Pasture Pride Cheese LLC
Pine River Pre-Pack
Ponderosa Dairy Products, LLC
Red Apple Cheese
Red Barn Family Farms
Renard’s Cheese
Roelli Cheese Haus
Ron's Wisconsin Cheese, Inc.
Saputo Cheese USA Inc.
Saputo Specialty Cheese
Sargento Foods Inc.
Sartori Company
Saxon Cheese, LLC
Schreiber Foods, Inc.
Schuman Cheese
Scott’s of Wisconsin
Scray Cheese Co. LLC
Shullsburg Creamery
Silver-Lewis Cheese Factory
Cooperative
Specialty Cheese Company, Inc.
Springside Cheese Corp.
Steve’s Wholesale Cheese
StoneRidge Wholesale Division
Sugar Brook Farms
Swiss Valley Farms Co.
Swiss-American, Inc.
Taylor Cheese Corp.
The Artisan Cheese Exchange
The Deli Source, Inc.
The Swiss Colony
Thuli Family Creamery
Union Star Corp.
Uplands Cheese
V&V Supremo Foods, Incorporated
Valley View Cheese Coop
Vern’s Cheese Inc.
W&W Dairy, Inc.
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.
Willow Creek Cheese
Winona Foods, Inc.
Wisconsin Aging & Grading Cheese,
Inc.
Wisconsin Cheese Group
Wisconsin Cheeseman
Wisconsin Dairy State Cheese Co.
Wisconsin’s Finest, Inc.
Wiskerchen Cheese, Inc.
World Import Distributors, Inc.
Yellowstone Cheese, Inc.
Zimmerman Cheese, Inc.
 — THE HIGHLIGHT OF OUR SPRING —

THANK YOU WISCONSIN CHEESE COMPANIES FOR SUPPORTING #SXSWisconsin:

Amish Country, BelGioioso Cheese, Bharatma, Black Creek, Bleu Mont Dairy, Carr Valley Cheese, Cedar Grove Cheese,
Cello, Cheese Fusions, Country Castle, Cow Candy, Crave Brothers Farmstead Cheese, Decatur Dairy, Deer Creek, Edelweiss
Creamery, Ellsworth Cooperative Creamery, El Viajero, Jeffs’ Select, Great Midwest, Hook's Cheese, LaClare Farms, Maple Leaf
Cheesemakers, Marieke Gouda, Montforte, Odyssey Feta, Pine River, Red Barn Family Farms, Roelli Cheese Haus, Roth Cheese,
Salemville, Sartori Cheese, Saxon Creamery, Spring Green, Stella, Swisconsin Cheese, Swiss Valley Farms, Uplands Cheese,
V&V Supremo, Widmer's Cheese Cellars, Winona Reserve, Yellow Door Creamery.
Learn more about the Wisconsin cheeses featured at #SXSWisconsin.