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.

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.

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.

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.

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."