Email from Dairy Farmers of Wisconsin

Cozy Comforts

Embrace winter with Wisconsin artisanal cheeses! Explore our mouthwatering recipe collection, which showcases the cheeses' rich, creamy textures and delicious flavors. Whether melted into a comforting dip, air-fried or enjoyed on a charcuterie board, the cheeses add a gourmet touch to your snacks. Try our recipes and experience their gooey goodness; they're bound to make your gatherings even more special.

Air-Fryer Cheese Curds

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10-Minute Nacho Cheese Dip

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Caramelized Pineapple Picks

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Warm Beer Cheese Dip

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A World of Cheese in Wisconsin

Savor these recipes inspired by dishes from around the world, featuring cheeses handcrafted by artisans. Our diverse immigrant population brought their cherished cheesemaking recipes and time-honored techniques and traditions overseas. Each bite of Roth Grand Cru® Surchoix, Marieke® Gouda, Sartori SarVecchio® Parmesan and Roth Buttermilk Blue® tells a story of Wisconsin’s landscape and climate as well as distant lands.

Croque

Madame

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Air-Fryer Aged

Gouda Croquettes

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Honey-Kissed Pears and

Blue Cheese Crepes

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Winter Pesto Pasta

with Shrimp

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Resolve to make bold cheese choices in 2025! Start with Widmer’s Aged Brick, the only authentic brick cheese in the country made by Master Cheesemaker Joe Widmer, who still uses his grandfather's bricks to press the cheese. Deliciously mild and buttery when young, the real magic develops as it ages, with a heady aroma and pleasant, earthy flavor intensifying. Crunchy, savory and sweet accoutrements like dark chocolate-covered pretzels, summer sausage and hot honey balance its nutty, tangy, pungent taste and creamy texture.

Meet the Maker: Adam Buholzer

Master Cheesemaker Adam Buholzer grew up in the family business, Klondike Cheese Company, and is certified in brick, feta, gouda and havarti. “I started working after school at the factory,” Adam shares. “I got my feet wet that way.” After college and a brief stint as a chemical engineer, he returned to help expand their feta production. As the state’s first second-generation Master, Adam continues to be mentored by his father, Steve, who is also a Master Cheesemaker. “He ensures we’re putting out the best cheese,” says Adam. With their award-winning feta and these ideas, keeping your promise to eat more veggies will be a breeze this year!

Roasted Grapes and

Broccoli with Feta

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Marinated Feta and

Hummus Bowl

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Bruleed St. Saviour Cheese

Try a new way to dessert: a warm, buttery camembert-style wheel sprinkled with cinnamon and sugar, broiled to caramelize, and then set as it cools. The result? Dreamy, crispy, melty, deliciousness you'll crave all year.

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