Picture long, stretchy strands of cheesy goodness when you serve slices of piping hot pizza. Here in Wisconsin, those perfectly orchestrated cheese pulls are considered an art form. It's exciting to pull apart a warm, gooey grilled cheese sandwich. You've come to the right place to find the best melters in the world to fulfill your comfort food fantasies. And to create these melty masterpieces, we're sharing tips for how to pick cheeses and have sublime success with them when they meet the heat. |
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There are many beloved "supermelters" here in The State of Cheese; and believe us, they have the power to transform your pastas, pizzas, chilis and more into something special. For mouthwatering results, turn to young cheeses—those aged six months or less—like butterkäse, gouda, queso quesadilla, mozzarella and fontina. Savor these reliable melters as original, experiment with flavor-infused varieties or make a signature cheese blend by combining a few of your favorites. |
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Cheesy Beef Chili—So Gouda! |
| String Cheese-Stuffed Pizza |
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Create creamy cheese sauces and dips every time with a few simple tricks. First, shred your cheeses; often, store-bought shredded cheeses have anticaking ingredients that interfere with achieving smooth results. Bring the shredded cheeses to room temperature before sprinkling them into a dish. Also, adding a splash of dry white wine or lemon juice provides moisture and acidity and assists with emulsifying sauces, which helps prevent them from breaking when heated. |
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Chicken Florentine with Cheddar Cream Sauce |
| Warm Artichoke Cheese Dip |
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Add body to fondues by tossing shredded cheese with flour or cornstarch before melting. The same goes for cheese sauces—start sauces with a roux. Thickeners help stabilize the emulsion. Another secret? Use a heavy, nonstick saucepan for making sauces. Lastly, whisk in the cheeses on low heat at the end of the cooking process. Stir often and remove from heat once melted. |
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Classic Cheddar Beer Fondue |
| Fontina-Stuffed Pork Tenderloin |
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| | Butterkäse means "butter cheese," and it boasts a decadent butter-like texture and taste. Edelweiss' Butterkäse is crafted in the Alpine tradition. This artisan specialty is made with butter cultures and has just the right blend of salty and creamy. It won Best of Class at the 2013 U.S. Championship Cheese Contest. Pair it with cured meats, olives, fruits, and a chardonnay or pilsner. |
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Meet the Maker: Bruce Workman |
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Let's celebrate Bruce Workman, the most decorated Master Cheesemaker in Wisconsin's cheesemaking heritage. Bruce holds the most certifications and graduated seven times from the Wisconsin Master Cheesemaker® Program with 12 master medals, signifying his expertise in cheeses, including gruyère, brick, gouda, baby swiss, butterkäse, muenster, cheddar and more. He’s also the owner of Edelweiss Creamery. This state-of-the-art facility is known for crafting awarded artisan cheeses and 180-pound wheels of Bruce's signature emmentaler. |
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Baked Italian Meatballs with Butterkäse Toasts |
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| | Valentine's Day Cheese Board |
Fall head over heels for another of Bruce Workman’s loves, his aged, raw milk gouda is paired with three other Wisconsin treasures on this board. (Edelweiss' aged gouda won First Place at the 2018 American Cheese Society Competition.) |
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© 2023 Dairy Farmers of Wisconsin |
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