Cheeses that Can Take the Heat |
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When it's sultry outside, channel cool vibes with handcrafted no-melt cheeses. These stunners—buttery juustoleipa, pleasantly salty cotija, moist and slightly tangy queso fresco, and tart feta—are delicious sidekicks to warm weather cravings for salads, grilled meals and light nibbles. Sample a seasonal specialty, too, such as a mild and creamy charmer made with fresh basil from Decatur Dairy. And finally, there’s nothing better on a hot day than a tall, cold one. Embark on a whirlwind summer love affair with our buzzworthy beer and cheese pairings. |
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The Best Thing Since Sliced Bread |
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Juustoleipa (aka bread cheese) has been viral lately. That’s because this low-acid cheese native to Scandinavia softens to buttery bliss—but doesn’t fully melt—when heated like in this Grilled Vegetables and Juustoleipa Dinner. Its signature light brown “crust” comes from the special ovens used to bake it during cheesemaking. Use this squeaky, slightly caramelized knockout perfected in The State of Cheese in fire-kissed entrées, appetizers or as fun “croutons” on a salad. |
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Grilled Veggie and Juustoleipa Burgers |
| Pesto-Caesar Salmon Salad with Bread Cheese Croutons |
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Two sensational crumblers, cotija and queso fresco, kick up cookouts with distinct flavors. Sometimes called the “parmesan of Mexico,” cotija cheese is salty with sharpness, on the dry side, yet rich milky and bold. Like its Italian cousin, cotija is often grated and used as a garnish or stirred into fresh-farm ingredients like in this Basil Shrimp with Sweet Corn Salad. Crumbly queso fresco boasts a moist texture heightened with notes of fresh cream, a bit of tang and salt. Toss this refreshing cheese into street tacos, fruit salads, top tostadas, nachos and more. |
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Tequila-Lime Watermelon Salad with Queso Fresco |
| Grilled Sweet Corn Two Ways |
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The right beer and specialty cheese pairings are like the ultimate summertime romance. But like any match made in heaven, balancing the intensities is important. Delicate younger cheeses like curds mingle delightfully with an approachable, light and playful ale. On the other hand, an earthy, bold blue beauty like gorgonzola needs a moody dark stout that can handle its depth of flavor. Taste all your favorites with these go-to combinations! |
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Eat up long, steamy days with easy, light bites. Artisanal cheeses transform the freshest produce into flavor-packed dishes. Herb-happy Decatur Dairy Basil Farmers Cheese marries with juicy, fresh peaches. Layered capicola drizzled with maple syrup adds a sweet-smoky counterpoint to the season’s finest cheese. Or enjoy the ultimate umami when you sprinkle Organic Valley Blue Cheese over marinated and grilled steak, finished with a sweet touch of ripe mango. |
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Sweet and Savory Caprese Stacks |
| Grilled Streak Lettuce Wraps |
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| | From the first taste, you'll notice its subtle elegance. Traditionally crafted with skim milk but with smooth, creamy goodness like havarti, delectable Decatur Dairy Basil Farmers Cheese is a Stettler family recipe. Master Cheesemaker Steve Stettler blends each handcrafted batch of this semisoft farmhouse classic with fresh basil leaves. Experience the buttery, mild flavors enlivened with an accelerated herby note; let this cheese inspire your Caprese delights and best melty Margherita pizzas. |
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Meet the Maker: Steve Buholzer |
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Award-winning Odyssey® Traditional Feta and Buholzer Brothers® Brick, Gouda, Havarti and Muenster are crafted by the Klondike Cheese Company, founded in 1925. For Master Cheesemaker Steve Buholzer, cheesemaking is all in the details. “The Master’s Program is elite. So it makes you proud to be one,” he shares. When Steve and his brothers are not making cheese, they spend time fixing their cars for high-performance driving. “Making cheese is like driving,” says Steve. "It's constant problem-solving." His favorite part, whether it's inside the curd or under the hood. |
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Grilled Feta Nicoise Salad |
| Marinated Feta-Hummus Bowl |
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| | Blueberry-Peach Mascarpone Icebox Cake |
Cool, creamy and refreshing, this no-bake dream stars 2023 U.S. Championship Cheese Best of Class winner Cello® Mascarpone blended with sweet cream layered between ladyfingers and bourbon-infused stone fruit and berries. |
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© 2023 Dairy Farmers of Wisconsin |
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