| It's a Symphony of Fall Flavors |
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| Hear that? It’s autumn’s alluring siren song. Cranberry, pear, apple and pumpkin spice flavors come into play with seasonal cheeses by Wisconsin's finest cheesemakers. Get ready to gather together for some amazing eats from the Harvest edition of Grate. Pair. Share. Plus, it's almost time for the first-ever Art of Cheese Festival. |
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| Meet the Maestros of Cheesemaking |
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| Are you a cheese lover? Then this news will be music to your ears. The inaugural Art of Cheese Festivalkicks off on September 29! Festivalgoers will learn from esteemed experts, meet Master Cheesemakers, enjoy exclusive excursions, and get up close and personal with the world’s best cheeses. There's even a chance to party at The Wisconsin Cheese Ball! If you can’t attend but are still dreaming of our delicious cheeses, sample works of art in these recipes inspired by cheese artists. |
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| Louisiana Crab Boil Au Gratin |
| | Harvest Vegetable Risotto |
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| In The State of Cheese, it's as easy as "apple" pie to find a delectable specialty to match with sparkling hard ciders. “The bubbles, fruitiness, acidity and aromas in hard cider contrast the creaminess and complement the flavor profiles found in many of the great cheeses made in Wisconsin,” says Matt Raboin, co-owner of Brix Cider. Juxtapose mellow blues with semisweet ciders, let the notes of herbal ciders sing with mild, creamy fontina and explore aged cheddars with fruity ciders. You can cook with them, too—turn these two treasures into comforting creations. |
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| Sausage Pasta with Cider Cheese Sauce |
| | Cider-Butterkäse Baked Chicken Wings |
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Hot days and cool nights set the stage for creating a medley of campfire treats with a twist. In these combos, artisan cheeses (yes, cheese!) elevate classic s'mores with a layer of culinary complexity and salty richness.
Buttery, slightly sweet Decatur Dairy Havarti melds with the warmth of toasty marshmallows and melty dark chocolate. Raspberries brighten the bite.
Stack carefully aged Wakker Creamy Mild Gouda with toasty marshmallows, candied nuts, milk chocolate and caramel for the taste of nutty cheesecake.
Sink into the sharpness of Widmer’s Two-Year Cheddar; its tangy note is a delightful counterpoint to cherry preserves and cinnamon graham crackers. |
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| Strike the right chord with a yummy pairing that brings all the fall feels. Cello® Pumpkin Spice Fontal is hand-rubbed with cinnamon, pumpkin pie spice and a touch of honey and skewered with maple-bourbon glazed capicola and pears to create an exhilarating trio of taste and texture. Cello® Cheese offers fontal and 11 versions of this cheese with colorful rubs and diverse flavors, Italian faves like piquant romano, and their must-try signature, one-of-a-kind Copper Kettle. |
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| Balsamic Coleslaw with Candied Nuts |
| | Pumpkin Parmesan Soufflés |
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| | | Fine-tuned to perfection, Cello Cheese’s flagship Copper Kettle is crafted from an exclusive recipe cooked in copper vats to impart the unique characteristics it’s known for and then aged for 16 months. Its rich, distinct caramel finish and a blend of robust and sweet flavors won this cheese Best of Class at the 2023 U.S. Championship Cheese Contest. Lovingly crafted by Master Cheesemaker Christophe Megevand, each wheel is rotated a quarter turn daily and cared for by a team of artisan cheesemakers. |
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| Meet the Maker: Tom Dahmen |
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| Celebrate National Queso Day on September 20 in sublime harmony with a magical bowl of Tex-Mex chile con queso that starts with incredible cheeses. Master Cheesemaker Tom Dahmen is theTechnical Director at V&V Supremo Foods, Inc./Chula Vista, the oldest Hispanic-owned cheese company in the country. He is "passionate about keeping the soul of cheesemaking alive" and is certified in queso quesadilla and Oaxaca cheeses. "They've always been known for high quality, traditional Hispanic cheeses," says Tom. "And to be able to maintain and possibly improve on that has been an honor." |
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| | | Tater Tot Nachos with Queso |
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| | This crowd-pleasing dessert is a take on this warm fruit pie topped with sharp cheddar. It features Hook’s One-Year Sharp Cheddar, aged in cave-like ripening rooms to develop its earthy notes. “I taste test each batch a couple of times a year to ensure the cheese is developing like we want,” shares Master Cheesemaker Tony Hook.
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© 2023 Dairy Farmers of Wisconsin |
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