HARVEST 2014

GROWN UP LUNCHES | TAILGATING WISCONSIN STYLE | PUMPKIN & MASCARPONE

c o o k i n g & e n t e r t a i n i n g w i t h w i s c o n s i n c h e e s e

Happy Cheesegiving!

We try not to play favorites when it comes to holidays, but if we had to choose, Thanksgiving would be right up there at the top. All the wonderful

fall flavors, the crisp autumn air, beloved family and friends—what’s not to love? And

because it’s such a distinctly American holiday, it’s a great time to celebrate our country’s

finest ingredients, like Wisconsin Cheese. In fact, there’s a growing group of cheese

enthusiasts who have dubbed this holiday “Cheesegiving.” A cheese board with a few

artisan selections and accompaniments is a great way to keep hungry mouths at bay

while the bird is cooking, but cheese also plays a role in many traditional (and some not

so traditional) side dishes.

In this issue, we’ve collected recipes from the experts— cheesemongers and cheese

shop owners. Our cover recipe, the Cheese Stuffed Pumpkin, is a true show stopper.

Side dishes like Brussels sprouts with bacon and cheddar blue, a sweet potato gratin

with alpine-style cheeses and The Cheesemonger’s Macaroni will be quite at home on

your Thanksgiving table, as well. Add them to your lineup of family favorites for a truly

memorable holiday meal.

From our table to yours—Happy Cheesegiving.

– The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board

I n T h I s I s s u e

Tailgating Wisconsin Style Elevate game day with Mini Brat Reubens and Chipotle Cheddar Bacon Snack Mix.

After Dinner Spirits + Cheese End your next dinner party on a special note.

Pumpkin + MascarponeTwo ways to celebrate this perfect flavor combination.

CheesegivingFavorite recipes from top cheesemongers.

I n e v e r y I s s u e

First BiteCaramelized Butternut Squash and Gorgonzola Crostini

Hot DishCheesy Bites and Dishes We’re Craving Right Now

5 WaysCheddar

1 Cheese, 2 NightsSwiss

Sweet EndingsBittersweet Chocolate Truffles with Parmesan

Soup’s OnWelcome fall with these flavorful, comforting recipes.

Grown Up LunchesSalads, sandwiches, wraps and more.

Alice

Hip Foodie MomAnnalise

Completely Delicious

Heidi

FoodieCrush

Bree

Baked Bree

Tieghan

Half Baked Harvest

Elizabeth

Brooklyn Supper

Benjamin Roberts

St. Paul Cheese Shop

Kathleen Cotter

The Bloomy Rind

Greg Upward

Fromagination

Ali

Inspiralized

Tracy Kellner

Provenance Food and Wine

Editorial tEamPatrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Joanna Miller, Megan Bykowski-Giesegh, Megan McDowell

Grate. Pair. Share. is a publication of the Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.

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By Tieghan, Half Baked HarvestServings: 20-25 crostinis

Ingredients: 4 cloves garlic 1 large baguette 2 teaspoons plus 2 tablespoons olive oil,

divided 2 tablespoons butter 1 tablespoon brown sugar 1 1/2 cups butternut squash, peeled and cut

into small cubes 1 tablespoon fresh thyme, chopped

18 fresh sage leaves Salt and pepper, taste 1/2 cup dried cranberries 1 1/3 cup (8 ounces) Wisconsin gorgonzola

cheese, crumbled 2 tablespoons heavy cream or Wisconsin

cream cheese 1 tablespoon orange zest

Directions:Preheat oven to 375°F.

To roast garlic, cut off top portion of garlic head to reveal cloves. Peel any excess paper/skin away from bulb. Drizzle 1 teaspoon olive oil over cloves, cover with foil and roast in baking dish 45 minutes, or until golden brown and soft. Cool. Squeeze garlic cloves from paper skins into small bowl and set aside.

Slice baguette into 1/2-inch-thick rounds and place on baking sheet. Drizzle with 2 tablespoons olive oil. Bake 8 to 12 minutes, rotating pan halfway through.

Melt butter in large skillet over medium heat. Add butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat, stirring frequently to avoid burning, 20 to 25 minutes or until squash is fork tender and beginning to caramelize. In last 5 minutes of cooking, stir in fresh thyme. Remove from heat and stir in cranberries. Transfer mixture to plate.

Return skillet to medium heat and add remaining 1 teaspoon olive oil. Add sage leaves and fry 20 to 30 seconds per side. Drain on paper towels.

In bowl of food processor, combine gorgonzola, 4 roasted garlic cloves and heavy cream or cream cheese. Purée until cheese is whipped and smooth, scraping down sides as needed.

Spread whipped gorgonzola mixture onto each piece of crostini. To serve, top crostini with spoonful of caramelized butternut squash and cranberries, and sprinkle with fresh orange zest, crumbled gorgonzola, 1 fried sage leaf and cracked black pepper.

Caramelized Butternut Squash & Gorgonzola Crostini

f i r s t b i t ef i r s t b i t e

f i r s t b i t ef i r s t b i t e

�ped Up �tip�to Fresh Wisconsin cheese curds are the perfect complement to briny green olives, red pepper strips and rosemary in this super-easy recipe. Add it to your next cheese and charcuterie board.

S�thern C�f�t This mac and cheese recipe from Chef Tracey Shepos Cenami is packed with southern flavor: ham hocks in a creamy mac and cheese studded with diced apples, topped with cornbread crumbs.

A To�t to Ch�eDressed up toast is the hottest thing since, well, you know the rest. Try one of these topping combinations on your next slice: Wisconsin ricotta with orange marmalade; or avocado with Wisconsin feta and black pepper.

Dip f� the W� Go for big flavors at your next game day get together with this Creamy Chorizo-Caramelized Onion Dip recipe from FoodieCrush. Everybody wins.

Perhaps the cheese Wisconsin is best known for, cheddar has a rich history to match its even richer flavor. A mainstay for centuries, more cheddar is produced in Wisconsin than any other state. From mild to sharp, here are five ways to enjoy Wisconsin cheddar this season.

CH ED D ARCH ED D AR

1. Roasted Pumpkin SaladTop baby kale with roasted pumpkin slices, roasted pumpkin seeds (sprinkled with chili powder), thinly sliced red onion, dried cranberries and crumbled aged cheddar. Drizzle with a bit of olive oil and red wine vinegar, season with salt and pepper.

2. Pimento CheeseCombine 2 cups shredded cheddar, 1 cup mayonnaise, 1/4 cup diced roasted red peppers, salt and black pepper. Mix well and serve with crackers or crudité.

3. Pie TopperElevate your next slice of apple pie with a slice of aged cheddar. It’s a classic pairing that never goes out of style.

4. Spicy Cool SnackTop a slice of cucumber with sliced mild or medium cheddar and a dollop of harissa, a spicy Moroccan red pepper sauce.

5. Baked Cheddar CrispsOn parchment paper lined baking sheet, place shredded cheddar in 2-inch mounts and bake at 350°F for 18 minutes or until slightly brown (watch for the centers to begin to harden). Cool before serving with wine or as garnish for soups or salads.

1 SWiSS 2Known for its characteristic holes, or eyes, Wisconsin

swiss cheese has a mellow, buttery and slightly sweet

flavor that makes it the perfect dinner companion. Try

it in these simple recipes, perfect for weeknight meals.

O�e CHeeSe, TWO �iGHtS:

Roasted Sausage & Grapes with Swiss Fondue SauceServings: 4-6

ingredients:1 pound seedless red grapes

1 tablespoon olive oil

Salt and black pepper

1 ½ pounds fresh bratwurst sausages (pork or turkey)

4 tablespoons butter

2 tablespoons flour

½ cup dry white wine

¾ cup milk

2 cups (8 ounces) Wisconsin swiss cheese, shredded

Directions:Preheat oven to 450°F. Toss grapes in olive oil and season with salt and pepper. Spread out on baking sheet or roasting pan. Place sausages in between grapes and roast 35 to 40 minutes, tossing every 15 minutes, until sausages are cooked.

While sausages and grapes cook, prepare fondue sauce. In medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Whisk in wine and cook 1 to 2 minutes. Add milk, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring often, until sauce thickens and coats back of spoon. Reduce heat to low and add cheese. Continue stirring until cheese has completely melted. Adjust seasonings to taste. Serve with roasted sausages and grapes.

Cauliflower Cordon BleuServings: 4

ingredients:1 head of cauliflower

2 tablespoons olive oil

Salt and black pepper

2 tablespoons butter

2 tablespoons flour

1 ¼ cup milk

2 tablespoons whole grain mustard

4 ounces sliced deli ham

1 ½ cups (6 ounces) Wisconsin swiss cheese, shredded (or 6 slices)

Directions:Preheat oven to 400°F.

Wash cauliflower and trim outer leaves, leaving core intact. Cut cauliflower in half, from top through base. Carefully cut two 3/4-inch slices from center of each half (four slices total).

Heat olive oil in large skillet over medium-high heat. Place cauliflower steaks in skillet and brown on each side (2 to 3 minutes per side), turning carefully. Remove cauliflower steaks from skillet and place on baking sheet. Bake cauliflower steaks 15 to 20 minutes or until cooked through.

While cauliflower is baking, prepare mustard sauce. In saucepan, heat butter over medium heat. Whisk in flour and cook 1 minute. Add milk and continue to cook, stirring frequently, until sauce thickens and coats back of spoon. Add mustard and mix well to combine. Season with salt and pepper to taste.

When cauliflower steaks are finished cooking, remove from oven and set oven to broil. Top each cauliflower steak with sliced ham. Drizzle mustard sauce over ham. Top with swiss cheese. Place under broiler to melt cheese, watching closely. Serve with mixed green salad.

Fall in Wisconsin is full of energy, color and an untamed love for all things Badger football. For many Wisconsinites, Saturdays are weekly celebrations of their beloved college team, a time to don red and white, jump around and cheer the Badgers on to a win. But before the football game can start, a cherished pregame ritual must take place: the tailgate. A quintessential Badger tailgate is flowing with beer, cheese curds and bratwurst. We’ve taken these game-day classics to the next level with Mini Brat Reubens, Chipotle Cheddar Bacon Snack Mix, a Bloody Mary bar and more.

Ingredients:

Bloody Mary Mix :3 cups (24 ounces) tomato juice

Juice of 2 lemons

Juice of 2 limes

2 tablespoons Worcestershire sauce

3 teaspoons horseradish

1 teaspoon Louisiana-style hot sauce

¾ teaspoon celery salt

½ teaspoon black pepper

Cheese Curd Skewers: Wisconsin cheese curds

Green olives

Summer sausage, quartered & sliced

Sweet hot pickles, sliced

4-inch skewers

Bloody Marys: Ice

Vodka

Directions:

Combine all Bloody Mary mix ingredients in pitcher. Mix well. Mix may be made up to 1 day in advance, covered and refrigerated.

To prepare cheese curd garnishes, thread summer sausage onto each skewer, followed by 1 cheese curd, green olive, another cheese curd, pickle slice and a final cheese curd.

When ready to serve, fill mason jars or glasses with ice. Pour 1 ounce vodka in each glass. Top with Bloody Mary Mix. Garnish with cheese curd skewer.

Makes 1 quart mix

Bloody Mary Bar

Ingredients:

12 ounces (16 slices) center cut bacon

3 tablespoons maple syrup

½ teaspoon chipotle chile powder, optional

½ cup (1 stick) butter, melted

¹⁄³ cup chipotle hot sauce

½ teaspoon salt

2 cups Wheat Chex™ cereal

3 cups Corn Chex™ cereal

1 ½ cups raw pecan halves

2 cups pretzel nuggets

1 ½ cups (6 ounces) Wisconsin aged cheddar, shredded

Directions:

Preheat oven to 400°F. Top two baking sheets with wire racks. Lay bacon strips in single layer on racks, leaving at least 1/2 inch between strips. Bake 15 to 20 minutes, until crisp but not burned. Brush with maple syrup and sprinkle with chipotle powder (if using). Bake additional 3 to 5 minutes. Remove from oven and cool. Cut bacon strips into 1/4-inch pieces. Set aside.

Reduce oven temperature to 250°F.

In large bowl, whisk together melted butter, chipotle hot sauce and salt. Add cereal, pecan halves and pretzels. Mix well. Add cheddar and mix well to incorporate.

Spread mixture over 2 baking sheets in even layer. Bake 1 hour, mixing every 15 minutes. Remove from oven. Divide bacon pieces evenly between two sheets and mix well. Cool to room temperature before serving.

Makes about 9 cups

Chipotle Cheddar Bacon Snack Mix

By Nick, Dude FoodsServings: 6

Ingredients:

4 ounces bacon strips

2 cups (8 ounces) Wisconsin cheddar cheese, shredded

2 cups (8 ounces) Wisconsin colby cheese, shredded

2 cups milk

1 ½ cups (12 ounces) beer

1 teaspoon Worcestershire sauce

1 garlic clove, minced

6 tablespoons flour

½ cup water

3 tablespoons fresh chives, chopped

Directions:

Fry bacon until crisp, drain on paper towels and dice. Set aside.

Combine cheeses, milk, beer, Worcestershire sauce and garlic in saucepan and cook over medium heat, stirring occasionally until cheese melts. Combine flour and water and add to cheese mixture. Cook over medium heat, stirring constantly for 10 minutes or until soup is thick.

Serve and garnish with chives and diced bacon pieces.

Beer Cheese Soup

Ingredients:

Russian Dressing Slaw :1 tablespoon onion, grated

1 cup mayonnaise

½ cup ketchup

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon salt

½ teaspoon pepper

4 cups red cabbage, chopped

1 medium carrot, grated

½ cup spicy sweet pickle chips, diced (you may also use equal parts bread and butter chips and pickled jalapeño slices)

Sandwiches:2 pounds fresh (uncooked) bratwursts

2 cups (16 ounces) lager-style beer

1 onion, roughly sliced

2 cups (8 ounces) Wisconsin swiss cheese, shredded

12 mini pretzel rolls, halved for sandwiches

Directions:

To prepare slaw, in large bowl, combine onion, mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt and pepper. Whisk to combine. Add cabbage, carrots and pickles; toss well to incorporate dressing. Cover and refrigerate until ready to use. Slaw may be made up to 1 day ahead.

To prepare sandwiches, place bratwursts in large heavy bottomed pot. Add beer to pot and enough water to cover brats. Add onion slices and bring to boil. Reduce heat and simmer until internal temperature of bratwursts reaches 160°F. At this point, bratwursts may be covered and refrigerated for up to 1 day. When ready to serve, slice bratwursts on bias into 1/3-inch-thick slices. Heat skillet on stove or grill and brown slices on both sides.

When bratwurst slices are browned, build sandwiches. Place about 2 1/2 tablespoons cheese on bottom bun. Top with 2 to 3 grilled bratwurst slices. Top with slaw and top bun. Serve immediately.

Makes 12 mini sandwiches

Mini Brat Reubens

Ingredients:

Cupcakes:¾ cup (1 ½ sticks) butter, softened

1 cup brown sugar, packed

½ cup sugar

3 eggs

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup cocoa powder

2 tablespoons instant coffee powder

1 ½ cups whole milk

2 teaspoons vanilla extract

Malted Chocolate Mascarpone Frosting:¾ cup heavy cream

1 cup chocolate malted milk powder

1 tablespoon cocoa powder

2 cups (16 ounces) Wisconsin mascarpone cheese

Garnish :1 ½ cups malted milk balls,

roughly chopped

Directions:

Preheat oven to 375°F. Line muffin tin with 24 paper liners.

Cream butter and both sugars until light and fluffy, about 5 minutes. Add eggs one at a time; blend.

In separate medium-sized bowl, whisk flour, baking soda, salt, cocoa powder and coffee. In measuring cup, mix together milk and vanilla. Slowly add 1/3 of dry ingredients; when incorporated, add half the milk. Alternatively add dry ingredients and milk, ending with flour.

Divide batter evenly among muffin cups. Reduce oven temperature to 350°F and bake cupcakes 23 to 26 minutes. Cool in pans for 10 minutes, remove and cool completely on cooling rack.

Meanwhile, prepare frosting: In bowl of electric mixer, mix heavy cream, malted milk powder and cocoa on low until well blended. Add mascarpone and beat on low until smooth. Increase speed to medium and beat until thickened and spreading or piping consistency. When cupcakes have completely cooled, top with frosting (piped or spread). Garnish with chopped malted milk balls.

Makes 24 cupcakes

Malted Chocolate Mascarpone Cupcakes

CheesegivingWhat do you make for Thanksgiving when you’re a cheesemonger? Why, something wonderfully cheesy, of course! Here are four

takes on Thanksgiving classics—starring Wisconsin artisan cheese—from four top mongers.

Cheesegiving

Servings: 8

IngredIenTs:2 pounds Brussels sprouts, cleaned and outer leaves removed3 tablespoons extra virgin olive oil Salt½ pound (8 ounces) thick-cut bacon (about 8 slices)4 shallots, peeled and chopped2 cups (8 ounces) Wisconsin Dunbarton Blue cheese or other

Wisconsin cheddar blue cheese, shredded Black pepper

dIrecTIons:Preheat oven to 400°F. Halve Brussels sprouts and toss with olive oil in mixing bowl. Sprinkle lightly with salt. Spread sprouts evenly on baking sheet and roast 30 to 35 minutes. Do not crowd. Shake occasionally while roasting so they brown evenly.

Meanwhile, chop bacon into 1-inch pieces and cook in large pan over medium-low heat until crisp. Remove from fat with slotted spoon and reserve on paper towel. Increase heat to medium high and add shallots. Sauté shallots until translucent, about 5 minutes, and reserve with bacon.

Combine warm roasted Brussels sprouts, bacon and shallots in large bowl. Add Dunbarton Blue to bowl and lightly toss. Season to taste with pepper and serve.

Roasted Brussels Sprouts with Dunbarton Blue

Recipe By:Benjamin robertsSt. Paul Cheese Shop St. Paul, Minnesota

“ Every year, I am crazy busy slinging cheese the day before Thanksgiving and I have almost no energy left to cook once my shift is done. I can’t show up at dinner empty handed so I need something relatively quick and easy. I’ve been bringing Brussels sprouts to Thanksgiving dinner for the past 10 years and was beginning to grow bored of the straight up Brussels sprouts and bacon route. Grating the Dunbarton Blue on top actually adds a sweet, earthy dimension that compliments both the sprouts and the shallots. ”

Servings: 6-8

IngredIenTs: Large loaf of country bread,

cubed 2-3 garlic cloves 1 medium heirloom pumpkin Salt and pepper, to taste4 tablespoons butter3 pounds mixed mushrooms

(button, portobello, oyster, etc.), roughly chopped

1 tablespoon fresh thyme leaves, chopped

Salt and pepper to taste

2 cups heavy cream, plus more depending on pumpkin size

1-2 bay leaves1 teaspoon nutmeg Pinch cayenne pepper4 cups (1 pound) Wisconsin

Pleasant Ridge Reserve cheese or other Wisconsin alpine-style cheese, shredded

2 cups (8 ounces) Wisconsin emmantaler cheese, shredded

2 cups (8 ounces) Wisconsin Grand Cru® cheese or other alpine-style cheese, shredded

dIrecTIons:Preheat oven to 325°F. Toast bread cubes in shallow baking pan for 25 minutes. Remove from oven and rub bread cubes with garlic cloves; set aside.

Increase oven temperature to 425°F. Cover baking sheet with aluminum foil.

Using serrated knife, remove top of pumpkin (like carving a traditional pumpkin). Scrape top and inside of pumpkin, removing seeds and fibers. Season inside of pumpkin with salt and pepper and set on prepared baking sheet.

In large saucepan, melt butter over medium-high heat. Add mushrooms, thyme, salt and pepper. Cook until mushrooms begin to release juices. Set aside to cool slightly.

In separate saucepan, warm cream over medium-heat, add bay leaves, nutmeg and cayenne pepper. Bring to gentle simmer. Remove from heat and set aside.

Place all three shredded cheeses in bowl and mix to combine.

Place single layer of bread cubes in bottom of pumpkin; top with layer of mushrooms and season with salt and pepper. Sprinkle handful of cheese over top and drizzle with about 1/3 cup heavy cream. Gently pack layer down using back of spoon. Repeat layers until pumpkin is filled to about 1/2-inch below top. Number of layers will depend on size of pumpkin.

Place top on stuffed pumpkin and bake for 1 hour, depending on size, until filling is hot and cheese is bubbling. Remove from oven and let sit about 10 minutes before serving.

Carefully transfer pumpkin to plate and serve. Scoop out a bit of pumpkin with stuffing for each serving.

* Wisconsin makes several styles of alpine cheeses, including Pleasant Ridge Reserve, Grand Cru®, and swiss.

Cheese Stuffed Pumpkin

Recipe By:greg UpwardFromagination Madison, Wisconsin

Greg developed this recipe 20 years ago when catering a reception to honor the late artist Hollis Sigler. The menu was designed to honor her through taste and visuals. It makes an excellent alternative main dish for a Thanksgiving menu.

Servings: 6-8

IngredIenTs: Butter for baking dish, softened2 cups heavy cream or half & half*, divided3 large or 4 medium sweet potatoes, peeled and sliced lengthwise

on a mandoline to about 1/8-inch thickness, divided2 cups (8 ounces) Wisconsin Grand Cru® cheese or other Wisconsin

alpine-style cheese, shredded, divided Salt and freshly cracked black pepper, to taste6-8 sage leaves for garnish, optional

dIrecTIons:Preheat oven to 375°F.

Lightly butter 2-quart casserole dish. Pour 1/4 cup cream or half & half into dish.

Begin layering sweet potatoes over cream so they overlap. You will be making 4 layers.

Top with about 1/2 cup cheese and salt and pepper to taste; add second layer of potatoes; top with about 1/2 cup cheese and salt and pepper to taste. After second layer, pour 1/2 of remaining cream over potatoes. Top with third potato layer, 1/2 cup cheese and fourth potato layer. Pour remaining cream over top and sprinkle with remaining cheese. If using sage leaves, arrange them in pretty pattern over top.

Cover casserole dish with aluminum foil and bake about 45 minutes; remove foil and bake additional 30 to 40 minutes, until cream has been absorbed and potatoes are tender to knife blade. Remove casserole from oven and let sit, covered, for at least 20 minutes to set. Cut into squares and serve.

* For additional flavor, whisk in 1/4 teaspoon each nutmeg, grated, and ground cloves into cream, if desired.

Sweet Potato Gratin

Recipe By:Tracy KellnerProvenance Food and Wine Chicago, Illinois

“ I fell in love with this dish when I worked at Barcelona restaurant in the ’90s in Columbus, Ohio. Chef Brian Hinshaw served this alongside a fontina-stuffed pork chop with sautéed baby spinach. I make this at home for Thanksgiving dinner, but it’s so rich and delicious, I crave it every season. To lighten some of the sweetness, I add an aged alpine-style cheese like Wisconsin Grand Cru®. ”

Servings: 6-8

IngredIenTs:2 cups milk 2 tablespoons butter 2 tablespoons flour ½ teaspoon salt ¼ teaspoon freshly ground black pepper1 cup(4ounces)WisconsinSnowfields™cheeseorbutterkäse

cheese, shredded1 cup (4 ounces) Wisconsin Hook’s 4-year cheddar cheese, shredded1 cup (4 ounces) Wisconsin Marieke® Gouda cheese, shredded8 ounces elbow macaroni, cooked according to package directions

dIrecTIons:Preheat oven to 400°F.

Warm milk in small saucepan on the stove or in a bowl in microwave on high for 1 1/2 minutes.

In large skillet over medium-low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.

Gradually add warm milk, and cook, whisking constantly, 5 minutes or until thickened.

Add salt and black pepper. Reserve 1/4 cup of each cheese; set aside. Add remaining cheese to skillet, mixing well. Add cooked pasta to pan. Spoon pasta mixture into lightly buttered 2-quart baking dish; top with reserved cheese.

Bake 20 minutes or until golden and bubbly.

Want to customize your mac and cheese? Try one or more of these optional add-ins: cayenne, thyme, ground red pepper, sriracha, bacon, bread crumb topping.

The Cheesemonger’s Macaroni

Recipe By:Kathleen cotterThe Bloomy Rind Nashville, Tennessee

“ As a cheese lover, I think the key to great mac and cheese is using two or three different styles of cheese. This creates a lot more depth of flavor instead of just a single note that, let’s be honest, can be a little less than amazing. And you deserve nothing less than amazing mac and cheese! In this recipe, I’ve selected Snowfields™ cheese for its richness and slightly sweet notes, Hook’s 4-year sharp cheddar for its punchy sharpness and Marieke® Gouda for that incredible butterscotchy, brothy flavor of a great aged gouda. If you have another favorite Wisconsin Cheese, by all means, make the dish your own. ”

Family gatherings, dinner parties and celebrations are ubiquitous during the fall season, and they all come with a heaping feast of irresistible food. After dinner digestifs are a great way to top off an evening of eating and celebrating. These spirits are often sipped without food, but their flavors also pair so well with cheese. We’ve matched five Wisconsin cheeses with classic digestifs. Choose your favorite and surprise your guests with one final treat at the end of a special night.

Pumpkin and Wisconsin mascarpone cheese are a match made in tastebud heaven. The creamy lusciousness and rich, buttery flavor of mascarpone

highlight the subtle sweetness of pumpkin, fall’s favorite ingredient.

Recipes and photos by Annalise of Completely Delicious

Pumpkin

Mascarpone

Pumpkin+Mascarpone

Servings: 6-8

Ingredients:Tiramisu:¾ cup heavy whipping cream

²⁄³ cup granulated sugar

1 teaspoon vanilla extract

8 ounces Wisconsin mascarpone cheese, at room temperature

1 cup pumpkin purée

1 teaspoon pumpkin pie spice

2 3 ounce packages of ladyfingers

¼ cup strong coffee or espresso

To Serve:½ cup heavy whipping cream

¼ cup granulated sugar

½ teaspoon vanilla extract

1 3 ounce package of ladyfingers

Pumpkin pie spice, for dusting

Directions:Line 9x5-inch loaf pan with plastic wrap; set aside.

In bowl of electric mixer, beat heavy whipping cream, sugar and vanilla to soft peaks. In separate bowl, mix mascarpone cheese, pumpkin purée and pumpkin pie spice until smooth. Fold whipped cream into pumpkin mixture.

Line bottom of loaf pan with layer of pumpkin cream. Arrange layer of ladyfingers side by side on top. Drizzle 1/3 of coffee or espresso on top of the ladyfingers. Repeat layers of pumpkin cream and ladyfingers two more times (final layer of ladyfingers may extend above pan sides). Cover with plastic wrap and refrigerate at least 2 hours or overnight.

To serve, invert tiramisu onto plate and remove plastic wrap. Gently press ladyfingers side by side onto sides of tiramisu. Beat heavy whipping cream, sugar and vanilla to soft peaks and spoon on top of tiramisu. Sprinkle with pumpkin pie spice.

PumpkinTiramisu

Pumpkin Cake Roll with Mascarpone Cream

Servings: 6-8

Ingredients:Cake:3 large eggs

1¼ cup granulated sugar

²⁄³ cup pumpkin purée

1 teaspoon vanilla extract

¾ cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

Optional: chopped nuts for garnish

Mascarpone Cream:1 cup heavy whipping cream

8 ounces Wisconsin mascarpone cheese, at room temperature

½ cup powdered sugar, sifted

Directions:Preheat oven to 350°F. Line 10x15x1-inch jelly roll pan with parchment paper.

In bowl of electric mixer, beat eggs and sugar on high speed until pale and thick, about 3 to 4 minutes. Add pumpkin purée and vanilla and mix until combined.

In separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add to pumpkin mixture and fold in with spatula. Spread into prepared pan and gently tap on counter to remove any air bubbles. Bake until toothpick inserted into center comes out clean, 15 to 18 minutes.

Let cake cool in pan 5 minutes, then gently slide out of pan onto clean surface and top with clean linen towel. Starting with 1 short side, carefully roll up cake between parchment paper and towel while it is still warm. Let roll cool completely.

To make mascarpone cream, beat heavy whipping cream to stiff peaks. In separate bowl, combine mascarpone cheese with powdered sugar until smooth. Add whipped cream in 4 additions. Mixture will be stiff at first, but will lighten up as you add more whipped cream.

Unroll cooled cake and remove towel and parchment paper. Cover cake with mascarpone cream, leaving 1-inch border around edges. Reroll cake and chill in fridge for 2 hours. Dust with powdered sugar before serving. Sprinkle with chopped nuts, if desired.

Cabbage and Cheese Soup

Cauliflower And Aged

Cheddar Soup

Curried Carrot and

Mascarpone Soup

Onion Soup with Two Cheeses

Soup’s On

Butternut Squash Soup with Limburger Cheese

Italian Wedding Soup with Romano

Pueblo Pepper Jack Corn and Crab Chowder

Once summer days begin to dwindle and cool fall weather sets in, we start craving warm, comforting dishes—and nothing satisfies this craving quite like a steaming bowl of soup. Whether it’s a first course before dinner, paired with a sandwich for lunch or a meal in itself, soup lends itself well to Wisconsin Cheese and the bountiful flavors of fall.

Still hungry?

Head on over to EatWisconsinCheese.com

and warm up with more tasty soup recipes!

Fall is a great time to rev up your lunch routine. The kids are back

to school with a new lunch box, but why let them have all the fun?

Try our collection of fresh new lunch recipes from some of our

favorite food bloggers—great for on-the-go meals or a quiet break

at home. These dishes are packed with fresh veggies and lean meats

to give you plenty of energy to get through the afternoon and

flavorful Wisconsin Cheese to keep you satisfied.

Make ahead tip:Quick pickle the jalapeños and do chua

(daikon radish and carrots) over the weekend and use them as sandwich toppings throughout the week.

Ham & Pepper Jack Banh Mi SandwichesBy Brooklyn SupperServings: 4

Ingredients:

Quick-pickled Jalapeños:¾ cup rice wine vinegar1 tablespoon sugar1 teaspoon sea salt Pinch chili powder5 jalapeños, stems removed and

sliced ¼-inch thick1 whole hot chili (optional)4 cloves garlic, peeled

Quick-pickled Daikon & Carrot (do chua):2 cups water¼ cup white vinegar2 teaspoons granulated sugar½ teaspoon sea salt1 cup daikon radish, julienned1 cup carrot, julienned

Sandwiches:4 6-inch lengths of baguette,

cut in half lengthwise Mayonnaise to taste2 small cucumbers cut into long,

thin strips8 slices ham8 slices Wisconsin pepper jack

cheese1 bunch cilantro

Directions:Prepare quick-pickled jalapeños. In nonreactive saucepan, combine rice wine vinegar, sugar, sea salt and chili powder over medium heat. Stir until sugar has dissolved. When mixture begins to steam, remove from heat.

Pack sliced jalapeños, chili pepper and garlic cloves into pint jar with tight fitting lid. Pour pickling liquid over vegetables. Set jars aside to cool briefly. Seal, and place in refrigerator overnight. Pickles will keep sealed in fridge for one week.

Prepare quick-pickled daikon and carrot (do chua). In nonreactive saucepan, combine water, vinegar, sugar and sea salt over medium heat. Stir until sugar has dissolved. When mixture begins to steam, remove from heat.

Pack julienned vegetables into pint jar with tight fitting lid. Pour pickling liquid over vegetables. Set jars aside to cool briefly. Seal, and place in refrigerator overnight. Pickles will keep sealed in fridge for one week.

Prepare sandwiches, spread generous layer of mayonnaise on bottom pieces of bread. Add layer of sliced cucumber to each. Next, layer sliced ham and cheese. Add several spoonfuls of pickled daikon and carrot. Top with fresh cilantro sprigs and layer of pickled jalapeños.

Pear Noodle & Arugula Salad with Blue CheeseBy InspiralizedServings: 2-4

Ingredients:

Greek Yogurt Balsamic Dressing:¼ cup nonfat plain Greek yogurt3 tablespoons balsamic vinegar1 teaspoon Dijon mustard1 tablespoon honey Salt and pepper, to taste

Salad:2 Bosc or Anjou pears,

cut into noodles using vegetable spiral slicer

4-5 cups baby arugula (about 4 ½ ounces)

¾ cup walnuts½ cup (6 ounces) Wisconsin blue

cheese, crumbled

Directions:Place ingredients for Greek yogurt balsamic dressing into bowl and whisk together to combine thoroughly. Set aside.

In bowl, combine pear noodles, arugula, walnuts and blue cheese. Toss to combine thoroughly.

Serve salad drizzled with Greek yogurt dressing.

To go tip:Pack in mason jars with dressing on

bottom and salad ingredients layered on top.

Extra zip:For added tanginess, sprinkle additional

capers on the salmon when building your wrap.

Smoked Salmon Wrap with Whipped RicottaBy FoodieCrushServings: 2

Ingredients:

Whipped Ricotta:1 cup Wisconsin whole-milk

ricotta cheese¼ cup Wisconsin cream cheese,

at room temperature Zest of 1 lemon2 tablespoons capers, chopped1-2 teaspoons olive oil Kosher salt and freshly ground

black pepper2 tablespoons fresh chopped

chives2 tablespoons fresh chopped dill1 tablespoon fresh chopped

parsley

Wraps:2 multi-grain flatbread wraps or

10-inch wheat tortillas2-4 leaves red leaf lettuce4-5 ounces smoked salmon1 large tomato, sliced1-2 thin slices red onion½ cucumber, sliced

Directions:Prepare whipped ricotta. In the bowl of a small food processor, combine ricotta cheese, cream cheese, lemon zest, capers and 1 teaspoon of olive oil; and process until smooth, about 1 minute. Season with kosher salt and pepper and pulse to mix. Thin mixture with more olive oil if desired. Remove bowl and stir in chives, dill and parsley; set aside.

If using tortilla, microwave for 10 seconds to soften. Lay each flatbread or tortilla on piece of parchment paper. Spread on whipped ricotta and place 1 to 2 lettuce leaves about 1 inch from bottom of the flatbread or tortilla. Layer 2 to 3 ounces of smoked salmon in row and top with 2 slices of tomato, red onion and cucumber.

Fold bottom of flatbread up and over salmon and fillings. Wrap parchment paper up and over flatbread and gently squeeze so fillings are tight. Continue rolling wrap with parchment paper on outside. Cut wrap in half, remove parchment paper and serve.

Harvest Farro Salad with Apples and FetaBy Brooklyn SupperServings: 4-6

Ingredients:

Herbed Vinaigrette:2 tablespoons fresh squeezed

lemon juice1 teaspoon Dijon mustard1 clove garlic, minced1 teaspoon honey¼ teaspoon sea salt¼ cup extra virgin olive oil2 tablespoons mixed fresh herbs,

such as parsley, basil or thyme

Salad:2 cups farro, cooked to al dente

according to package instructions1 bunch Tuscan kale, rough

chopped1 large green apple, sliced thin1 cup (6 ounces) Wisconsin feta

cheese, crumbled½ cup pitted green olives¼ cup minced parsley¼ cup minced green onions Ground black pepper to taste

Directions:Prepare vinaigrette, in small bowl, whisk together lemon juice, mustard, garlic, honey and sea salt. Gradually whisk in olive oil. Mix in herbs.

In large bowl, toss cooked farro and chopped kale with half prepared dressing. Spoon dressed kale and farro into serving dish, and layer in apples, feta and olives. Drizzle several tablespoons of remaining dressing over salad. Finish with minced parsley and green onions, and add ground black pepper to taste.

This hearty fall salad will keep well in the fridge for up to three days.

These taquitos reheat well in the toaster oven for a leftover lunch.

Baked Veggie TaquitosBy Hip Foodie MomServings: 4-6

Ingredients:1 tablespoon extra virgin olive oil1 small onion, diced2 cups cremini mushrooms, diced1 cup Swiss chard, chopped

(leaves only)1 cup yellow or orange bell pepper,

diced1 15-ounce can black beans,

drained and rinsed1 heaping tablespoon chili powder½ teaspoon cumin1 ¼ cup butternut squash, roasted

and mashed Salt and pepper to taste12 whole wheat tortillas2 cups (8 ounces) Wisconsin

monterey jack cheese, shredded Vegetable oil for brushing on the

taquitos Serve with fresh salsa and sour

cream

Directions:Preheat oven to 400°F. Line baking sheet with parchment paper.

In large nonstick skillet, heat olive oil over medium-high heat. Add onions, mushrooms and Swiss chard and sauté 3 to 4 minutes or until slightly softened. Add bell peppers and black beans and cook additional 3 to 4 minutes. Add chili powder and cumin and mix together well. Add roasted and mashed butternut squash and mix well to combine with the other vegetables. Season with salt and pepper to taste. Remove from heat and set aside.

Assemble taquitos. Working on flat, clean surface or cutting board, lay out tortilla* and spoon on 1/4 cup of butternut squash and black bean mixture evenly on lower half of tortilla. Top generously with monterey jack and roll tortilla, starting from bottom. Brush each taquito with vegetable oil and lay seam side down on lined baking sheet. Continue with remaining taquitos.

Bake 15 to 18 minutes or until crispy on outside. Serve with pico de gallo or your favorite salsa and sour cream.

*Note: To make your tortillas more pliable for rolling, cover in damp paper towel and microwave 30 to 40 seconds.

Open-Faced Chicken Quesadilla SaladBy Baked BreeServings: 2

Ingredients:

Honey Lime Dressing: Juice from 1 lime1 tablespoon red wine vinegar2 tablespoons honey½ teaspoon kosher salt¼ teaspoon pepper¼ cup extra virgin olive oil

Chicken:2 boneless, skinless, chicken

breasts, cut into ½-inch slices1 red pepper, sliced1 yellow pepper, sliced1 medium red onion, thinly sliced¼ cup olive oil2 teaspoons smoked paprika½ teaspoon oregano1 teaspoon dried chipotle powder1 teaspoon kosher salt½ teaspoon pepper2 cloves garlic, minced

Salad:2 large flour tortillas½ cup (2 ounces) Wisconsin

monterey jack cheese, shredded3 cups romaine lettuce, chopped¼ cup cilantro½ cup canned black beans, rinsed¼ cup corn kernels¼ cup (1 ounce) Wisconsin queso

fresco cheese, crumbled ½ avocado, sliced

Directions:Add dressing ingredients except for oil to jar with tight fitting lid. Shake until honey dissolves. Add oil, and shake until combined; set aside.

Preheat oven to 425°F. Line rimmed baking sheet with aluminum foil. Add chicken, peppers and onion to large bowl. In separate bowl, whisk together oil, paprika, oregano, chipotle powder, salt, pepper and garlic. Pour over chicken mixture and turn to coat. Spread on prepared pan in single layer. Cook 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Let cool for 10 minutes, leaving oven on.

Meanwhile, while chicken is resting, place tortillas on baking sheet. Sprinkle monterey jack over tortillas and bake until cheese is melted and bubbly, about 3 minutes.

To assemble salad, line two bowls with quesadillas. Divide evenly and top with romaine, cilantro, black beans, corn, chicken mixture, queso fresco and avocado slices. Drizzle with dressing. Serve immediately.

There’s melted cheese inside!

Sweet Endings

Bittersweet ChoColate truffles with ParmesanServings: 24 truffles

Ingredients:15 ounces bittersweet chocolate, divided

1 1/4 cup whipping cream

1 tablespoon unsalted butter

1/3 cup Wisconsin parmesan cheese, finely grated

Optional garnishes: unsweetened cocoa powder, candied orange peel, flaky sea salt

Directions:Chop chocolate into small pieces. Place 9 ounces of chocolate in large bowl. Set remainder aside.

In small saucepan, heat cream, butter and parmesan just until small bubbles start to form on rim. Pour over 9 ounces of chocolate. Stir until chocolate melts. Cover tightly and refrigerate until firm.

Working quickly, roll chilled chocolate mixture with hands into 1-inch balls and place on parchment or waxed paper.

Bring 1 to 2 inches of water to simmer in saucepan. Place remaining chocolate in heatproof bowl (metal) over water. Stir, until chocolate melts. Remove bowl from pan. Roll truffles in melted chocolate*, smoothly covering surface and place on parchment or waxed paper. If desired, top with candied orange peel slivers or sea salt. Chill at least one hour—or up to one week. Bring to room temperature just before serving. Refrigerate any remaining truffles.

*Optional: Roll truffle balls in 1 cup unsweetened cocoa powder in place of or in addition to chocolate coating.

This recipe was developed by our longtime WMMB colleague Marilyn Wilkinson who recently celebrated her retirement after 28 years of service in the dairy industry.

Her skill, humor and grace will be greatly missed.

Grate thinGs to come...

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