What goes around comes around again when vintage dishes get a fresh look and flavor from cheeses that please today’s sophisticated tastes. Serve up nostalgia with Festive Party Cheese Balls that star flavorful specialties like garlic & herb cold pack, peppercorn feta, dill havarti and mango habanero cheddar gruyere. Or try chicken cordon bleu with an elegant sauce made with wine and Stettler Swiss or cheese straws with a multi-award-winning cheddar that captures the best flavor attributes from cheddars around the world.

Fondue may come to mind when you think of a melty feast to wow a cheese-loving crowd—but craving a new take on this fun tradition? Host a trendy raclette dinner party instead. Raclette is a luxurious, alpine-style cheese that doubles as a culinary experience to be shared. It has centuries-old Swiss roots and is traditionally melted and scraped over veggies, potatoes and meats. Here in Wisconsin, we celebrate a new, modern raclette crafted by Alpinage™ Artisan Cheese. It’s an ideal melter and tasty centerpiece for a cheese board! 

History is a great teacher, but did you know it also inspires artisan cheeses? Fourth-generation Master Cheesemaker Chris Roelli's aged, washed-rind Little Mountain is crafted with raw milk and traditional copper equipment to impart the complex Alpine flavors of nutty, grassy and fruity. It's won Best of Show at the 2016 American Cheese Society Cheese Competition. Chris' original recipe honors a cheesemaking heritage that goes back 100+ years when his great-grandfather immigrated from Switzerland to make cheese in Wisconsin.

Do you dream of a fridge stocked with Wisconsin’s best cheeses? Fantasize about spending the night in a cheese cave? Crave an elegant tiered wedding cake made of cheese? Whatever your cheese-filled desires may be, Wisconsin Cheese wants to make them a delicious reality in honor of National Cheese Lover’s Day! Simply share a video telling us why you’re as obsessed with cheese as we are to WisconsinCheese.com/Dreams by February 14 and you could be living cheesy!

Renard’s Artisan Cheese has been a staple in Door County since 1961. "My first job was as a four-year-old," says Master Cheesemaker Chris Renard. “That's when milk came in cans, so my job was to put the cans into the washer.” Today, Chris continues to honor his family’s legacy by perfecting his father’s and grandfather’s recipes while keeping up with the current culinary scene by thinking outside the cheese cube. Chris handcrafts over 50 flavor-infused specialty cheeses, including maple syrup cheddar and pepper jack.