Summer in The State of Cheese |
|
Summer like your friends in Wisconsin—a dd artisanal cheeses to everything from grilled salads to desserts! Warm days also mean alfresco cheese boards and light bites made with seasonal favorites like milky fresh mozzarella and salty, tart feta. And it's the perfect time to try cheese curds! Wisconsin lays claim to the world’s first Master Cheesemaker in curds. We're proud to serve them fresh, deep-fried and in a myriad of dishes. Discover all there is to know about these tasty nuggets and more here and in the summer edition of Grate. Pair. Share. |
|
Make seasonal salads soar with specialty cheeses. Whisk nutty, aged Cello® Parmesan, Best of Class winner at the 2022 World Championship Cheese Contest, or Carr Valley Glacier Point Blue™, 2018 World Cheese Awards gold medal winner, into a vinaigrette and create depth of flavor without many ingredients like in this Grilled Steak, Berries and Blue Salad. Delight your senses by adding texture to salads with hard and soft cheeses, a mix of colors and aged and young flavors, and a variety of cut shapes such as shaved, matchsticks and chunked cheeses. |
|
Grilled Romaine with Lemon-Parmesan Vinaigrette |
| |
Grill a feast fit for a king using our creative cheese hacks to punch up your grilling game. Upgrade flavor by mixing Brunkow Monterey Jack Tomato Basil cheese into your burgers and melting more on top as in these Tomato Basil Turkey Burgers. Use salty, tart feta to make a unique brine for chicken and top your salad. Or spin the marinade for these fresh mozzarella balls into a new dressing for grilled veggies in this crostini appetizer. Better make plenty for everyone because these flame-kissed dishes are delicious! |
|
Grilled Vegetable Antipasto Salad |
| Feta-Brined Grilled Chicken Kabobs |
|
We’re crazy for curds—this is Wisconsin, after all. And around here, people stand in line to wait for them. Our artisanal cheesemakers skillfully craft cheese curds flavored with salt or other tasty ingredients. This beloved delicacy is available to eat on the same day the curds are made, and we guarantee you won’t find fresher “squeaker” curds anywhere else. Savor these little nuggets of goodness fresh out of the vat, deep-fried, marinated and in recipes like the ones featured here. |
|
Cheese Curds and Biscuits with Blueberry Preserves |
| |
Summery Cheese Curd Macaroni Salad |
| Air-Fryer Chicken and Cheese Curd Taquitos |
|
| | Experience a season of squeaky fun in the sun with a visit to the Village of Ellsworth. Known as the Cheese Curd Capital of Wisconsin, it's home to Ellsworth Cooperative Creamery, whose cheddar cheese curds have earned worldwide acclaim. Adventurous foodies can enjoy tastings and samples at the Ellsworth Cheese Curd Festivalon June 23 to 24, where you’ll find 6,000 pounds of cheese curds, more than 20 dishes with curds and more! |
|
Meet the Maker: Steve Stettler |
|
Let us introduce you to the original curd nerd, Master Cheesemaker Steve Stettler. He owns Decatur Dairy and is the first Master Cheesemaker in the world to be certified in cheese curds! “Being a Master, you're helping to carry the torch of the strong cheese history we have here,” says Steve. “Curds are so important to tourism and Wisconsin's cheese reputation. It is an art.” Steve crafts an array of fresh curds and specialty cheeses like European-style havarti, basil farmers, marbled colby-swiss, and his signature, original Stettler Swiss. |
|
Farmers Market Cheese Board |
| |
| | Mascarpone from Crave Brothers Farmstead Cheese is crafted with fresh, sweet cream. It gives this light yet creamy melt-in-your-mouth dessert decadence. |
|
Your recipe reviews are valuable to us. Please share your thoughts and tips. |
|
© 2023 Dairy Farmers of Wisconsin |
|
|
|
|
|
|
