| Swing into your next foodie adventure and explore the delicious cheeses from Wisconsin’s Driftless Area. The region is renowned for its land, the farmers, cheesemaking heritage and authentic local foods. There you’ll find the most awarded cheese in American history, a World Champion cheese, a rare limited batch of 20-year cheddar and more. Learn about these artisanal cheeses from the area here and in the spring edition of Grate. Pair. Share. |
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| Pleasant Ridge Reserve is coveted worldwide by cheese connoisseurs. It's named after the land formation on which the farm sits. Crafted by cheesemaker Andy Hatch of Uplands Cheese Company, this farmstead cheese is made in the summer from grass-fed milk as cows graze upon lush pastures. The land lends sweet and complex flavors to the milk used to create this aged alpine-style cheese. One taste, and you’ll understand why it’s the most awarded cheese in American history! |
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| | | Alpine-Style Cucumber Bites |
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| The area's gourmet food may be a secret to some. But Executive Chef Luke Zahm, the owner of the Driftless Café, spreads the word about the region's cheesemakers and specialty cheeses with his menu. “Pleasant Ridge Reserve is a staple…and people are taken aback whenever Chris Roelli’s cheeses are on our cheese board,” shares Luke. “Then there’s World Champion Roth Grand Cru® Surchoix, the 2016 World Championship Cheese Contest winner…and Sid Cook, the owner of Carr Valley Cheese, is the most awarded cheesemaker in North America.” |
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| Sweet and Savory Cheese Boards |
| | Zucchini and Potato Rosemary Pizzas |
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| Spring signals the start of farmers markets across Wisconsin. They're places to connect with growers and producers and are known by the locals to be some of the best spots to get warm, fresh cheese curds handmade that morning. Celebrate your region’s food artisans and farmers and elevate your spring harvest haul with these recipes featuring deliciously crafted specialties from The State of Cheese. |
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| Creamy BellaVitano® Pasta Primavera |
| | Instant Pot® Spring Veggie and Cheese Risotto |
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| | | Hook’s® Cheese Company taste tests each batch of their artisanal cheddar to ensure only the best continue to age in curing caves. Sample their indulgent 10-Year-Sharp Cheddar, which won First Place at the 2006 American Cheese Society Cheese Competition. Looking for a rarer experience? Sign up to savor their 20-Year-Sharp Cheddar set to be released this May. |
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| Meet the Maker: Tony Hook |
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| Visit Hook’s® Cheese Company, a quaint single-room factory in Mineral Point, to meet cheesemaker Tony Hook. He's famous for handcrafting award-winning aged cheddars, flavored jacks, rich blues and mixed milk cheeses. Tony co-owns Hook's with his wife and fellow cheesemaker Julie, and they keep things small to connect with their customers. “The nicest thing...you get feedback from the person buying,” Tony says. “It really helps to know what you're doing is something people enjoy.” |
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| Pesto Jack Chicken with Rhubarb Barbecue Sauce |
| | Creamy Buttermilk Blue Cheese Dressing |
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| | | Warm Juustoleipa with Strawberry-Rhubarb Jam |
| Serve up a unique take on dessert. Pair the warm buttery goodness of bread cheese from Brunkow Cheese in the Driftless region with a sweet-tart jam and oat crackers. |
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© 2023 Dairy Farmers of Wisconsin |
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