| Paintings, symphonies, sculptures—art comes in many forms, even cheese. Wisconsin is home to cheesemakers who create delicious, innovative artwork in various flavorful varieties, styles, and types. Here in Wisconsin, you can find the Monet of mozzarella, creating pulled-curd masterpieces by hand. Then there’s the Caravaggio of colby, such as Master Cheesemaker Bob Wills. His Double Cream Colby is a true treasure. Meet some of the greats and find inspiration in these recipes, plus craft your creation with a DIY burrata bar. |
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| Meaning “spun paste” in Italian, the pasta filata family includes stretched-or pulled-curd cheeses. They're works of art like fresh mozzarella, provolone, string cheese and Oaxaca, to name a few. Mild and delicate, these cheeses tend to be milky and buttery, making them ideal for adding to summer salads, grill-fired pizzas and patio appetizers. Here, George Crave of Crave Brothers Farmstead Cheese creates his fresh mozzarella by hand, artfully stretching and working heated curds into smooth, molten masses before forming them into balls of various shapes and sizes. |
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| Roasted Rainbow Beet Salad |
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| Berry, Brick and Mozzarella String Salad |
| | Melon and Fresh Mozzarella Skewers |
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| Introducing the Art of Cheese Festival, an exclusive cheese festival created for the world’s biggest cheese lovers, and it’s happening across downtown Madison and the surrounding communities from September 29 - October 1. Want in? Visit ArtofCheeseFestival.com to check out the lineup of events. Get ready! Tickets go on sale on July 13. |
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| Imagine your table as a canvas and fresh burrata as your subject. You can paint a picture-perfect burrata bar worthy of a fine art exhibit with colorful sweet and savory accompaniments like fresh fruits, pickled and roasted veggies, crusty bread and charcuterie. Or use this silky soft pasta filata cheese that’s hand-formed and stuffed with stracciatella—fresh mozzarella shreds soaked in sweet cream—in recipes that showcase the best of summer. |
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| Chile Roasted Tomatoes and Olives with Burrata |
| | Pesto Zucchini Noodles with Burrata |
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| In Italy, food is an art form. Kick off a tasty tour of Italian-inspired bites with Saxon Asiago Fresca cheese and its bold hazelnut flavors, sharp acidity and lingering finish of browned butter. Pair it with heirloom tomatoes and chardonnay. The next stop is a grilled pizza topped with an agrodolce-inspired sauce—an Italian sweet-sour condiment—that's balanced by melty mild mozzarella and provolone. Finally, this summer stunner proves lasagna deserves a spot at your outdoor dining table. |
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| | | What happens when inspiration meets innovation? For Milwaukee artist John Riepenhoff and Master Cheesemaker Bob Wills, the answer was an extra buttery, ultra-creamy take on Wisconsin Original colby that began as a creative riff between the two dreamers about building new ideas from familiar bases. “John and I decided Clock Shadow Creamery should produce a Double Cream Colby that he could share at his art exhibitions. I admire how he broke the bounds of media to integrate food with fine art,” says Bob. |
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| Meet the Maker: Bob Wills |
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| Prestigious cheesemaking mentor, environmental steward, and the owner of Cedar Grove Cheese and Clock Shadow Creamery—Master Cheesemaker Bob Wills is a true renaissance man. He’s known for his butterkäse, unique cheddars and European-style quark. Bob also inspires and hosts other Wisconsin cheesemakers at his factories, collaborating with them to combine the science of cheesemaking with their art. “I don’t know that I intended to change the world,” says Bob. “But my businesses became vehicles for reflecting what I cared about.” |
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| Grilled Bacon Jalapeno Poppers |
| | Artisan Cheeses with Fruit Salsa |
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| | | Enjoy the fresh, creamy and milky flavors of award-winning BelGioioso Burrata—the only burrata made in Wisconsin—served atop puffed pastry with a warm champagne-honey vinaigrette and the season’s sweetest plums. |
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© 2023 Dairy Farmers of Wisconsin |
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