Fall in The State of Cheese

Bring on the flannels, brandy old-fashioneds, changing leaves and all things pumpkin spice! And in every experience, from tailgates to delicious day trips celebrating fall’s beauty and bounty, artisan cheeses are at the heart of everything we do in our state. Come along as we explore the pumpkin patches, wineries and cheesemakers that make this season a tasty adventure.

Hey, Pumpkin

Enjoy a crisp day with a visit to one of our 100+ pumpkin patches. You’re likely to find an artisan cheesemaker along the way, too! Plan to visit both and stay for a picnic with seasonal cheeses like Springside Apple Cinnamon Monterey Jack, Sartori Espresso BellaVitano® and Henning’s Cranberry Cheddar. After your adventures, return home with your haul for a carving party complete with cozy eats like this Cheese and Sourdough-Stuffed Pumpkin.

Parmesan-Roasted Pumpkin Seed Snack Mix

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Pumpkin Pie

Baked Brie

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Wine and Wedges

Sip through Wisconsin’s wine country with a day trip to the Driftless region, known for world-class cheeses. Stop by Botham Vineyards for a tasting and primer on pairing local artisan cheeses, or buy a bottle of Big Stuff Red and take a short drive to Hook’s® Cheese Company. Artisan blues handcrafted by Master Cheesemaker Tony Hook, like cave-aged Hook’s Gorgonzola or mild, double cream Blue Paradise, pair perfectly with fruit-forward red wines.

Roasted Brussels Sprouts with Gorgonzola + Hot Honey

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Arugula Salad with

Blue Cheese

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Go Snack Go

Weekends mean one thing to Wisconsinites...football! Gather MVPs like flavored monterey jacks and havarti, blues, provolone, fresh mozzarella, cheese curds and more to create an epic tailgate with plenty of appetizers and tasty Bloody Marys. Use our Bloody Mary Cheese Board for cheese pairing inspiration and fun, customizable skewer ideas. There’s only one rule here when enjoying this iconic cocktail—go big or go home!

Bacon Sriracha

Football Cheese Ball

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Caramelized Onion

Chip Dip

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Just four months after Marieke Penterman crafted her first batch of farmstead gouda in 2006, she won Best of Class at the 2007 U.S. Championship Cheese Contest for Marieke® Gouda Foenegreek. A buttery, raw milk gouda dotted with fenugreek—the seeds are described as having maple syrup and burnt sugar flavors. Pair this cheese with dried pineapple; the fruit amplifies its sweet notes and is the perfect foil for this exotic flavor combo.

Meet the Maker: Marieke Penterman

When owner of Marieke® Gouda and Head Cheesemaker Marieke Penterman moved to Wisconsin from Holland to live out her dream of dairy farming, she missed the cheese from home. Marieke traveled to her native Netherlands and learned to make authentic Dutch gouda using an Old World technique. Want to see how this gouda is made? Visit Marieke's farm and creamery in Thorp for a self-guided tour! While there, savor a meal at Café DUTCHess and sample her award-winning goudas in over a dozen flavors.

Cider-Braised Chicken with Gouda Sweet Potatoes

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Slow-Cooker Mac and Cheese with Smoked Gouda

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Cheesy Beef Chili—So Gouda!

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Apple Chutney + Gouda Bites

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Pumpkin Spice

Bread Pudding

Pumpkin spice and everything cheesy! Dig into one of autumn's best desserts stuffed with the 2017 U.S Championship Cheese Contest Best of Class winner, Roth Creamy Havarti, melted between layers of bread pudding and caramel sauce.

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