Everyone wins when Best of Class cheeses from the 2022 World Championship Cheese Contest are part of a holiday feast. In The State of Cheese, it's easy to serve salads, stuffing, and more with award-winning cheeses like Deer Creek® The Night Walker, a bandage-wrapped, sweet-finish cheddar bathed in 5-year-aged bourbon, and Deppeler’s Baby Swiss, a buttery, slightly sweet swiss with a creamy texture. The cheeses take these side dishes up another notch, making these recipes ones to remember.

When company’s coming, three-ingredient appetizers plus five-star cheeses add to a night of stress-free entertaining. Henning’s Mozzarella, buttery Roth Creamy Havarti and versatile Sartori Classic Asiago are a few of the specialty cheeses that bring complex flavors to easy-to-make bites like flaky and melty Mozzarella and Prosciutto Pinwheels. Try them; they're sure to be a hit!

The secret to easy entertaining this holiday season? Beautiful, bold cheese boards. Sculpt an edible work of art like the Thanksgiving Cheese Board, featuring a handmade cornucopia and handcrafted Cello® Parmesan and Decatur Dairy Muenster cheeses. There are no hard and fast rules for mastering the art of the cheese board except to spoil your guests with the bounty and beauty of Wisconsin cheeses! 

Butter up guests with big-flavor compound butters made with artisan cheeses. They’re the secret sauce when you want to slather on something special for special occasions. The cheeses steal the show, which means making these elegant enhancers is as simple as adding award-winners like Carr Valley Cranberry Chipotle Cheddar and Roth Buttermilk Blue® to softened butter, along with a few seasonal ingredients. 

Master Cheesemaker Bruce Willis (no, not the actor) has been crafting delicious cheeses at farmer-owned co-op Burnett Dairy for nearly 50 years. He’s also the founder of Wood River Creamery, the birthplace of the original cheddar gruyere that’s available in several sophisticated flavors. “There’s a lot of science to cheese, more than you would think from the outside looking in,” Bruce says. “Playing with that science, experimenting with culture blends and cocktails, and developing something new is exciting.”