Sweet Dreams Cheese ARE MADE OF
Mini Éclairs with Dunbarton Blue® Sweet Cream
We did it! We made it through another cold Wisconsin winter, and now it’s time to embrace the joy of spring—seasonal produce, vibrant flowers and delicious flavors await.
Mocktails are having a moment. In this issue (page 12), we paired their fresh, fruity, herbal flavors with two unique cheeses from Carr Valley, Creama Kasa ® and Gran Canaria ® Each delectable cheese pairing will leave your taste buds buzzing—without the booze!
At-home entertaining continues to be a favorite trend, and we’re here for it. Why go out when you can create a restaurant-style meal at home for the perfect evening?
Top chefs will tell you that great meals feature stories and exceptional ingredients, and that’s where award-winning artisanal cheeses like Henning Aged Cheddar and Cello ® Copper Kettle—both Top 20 finishers at the prestigious 2024 World Championship Cheese Contest—sparkle. These tasty cheeses transform any dish into a five-star dining experience (page 18).
Remarkable cheeses start with the finest milk. And Wisconsin is known as America’s Dairyland for a reason. Even as our cheesemaking and dairy farming methods evolve, everything begins with the land. Shaped over the millennia by glaciers, soaring oaks and deep-rooted prairie grasses, it nurtures our dairy cattle. And from their highquality milk, skilled cheesemakers like Anna Landmark, Andy Hatch and Chris Roelli imagine and craft cheeses that capture the essence of this place (page 23).
Finally, if daffodils and sunshine aren’t reason enough to celebrate, the season welcomes a host of occasions—from babies to brides and Easter to graduations. These special moments call for a festive cheese board or cheese-filled recipe if you ask us. Deer Creek Cheese’s handcrafted specialties (page 38) adorn tablescapes and showcase amazing flavors. Each characterful cheese highlights a whimsical name, an artful label and a beautiful story that will bring your spring soirees to life.
Cheers to Cheese!
EDITOR IN CHIEF
Suzanne Fanning
Executive Vice President, Dairy Farmers of Wisconsin
Chief Marketing Officer, Wisconsin Cheese
EDITORIAL TEAM
Amy Thieding
Managing Editor
DIGITAL TEAM
LuAnn Lodl
Sr. Director of Digital Marketing
PUBLIC RELATIONS TEAM
Rachel Kerr
Vice President, Brand & Experiential Marketing
EDITORIAL PARTNERS
Stephan & Brady, Inc.
Troy Giesegh
Associate Creative Director
Megan Bykowski-Giesegh
Partner, Public Relations Director
Sarah Curry
Social Media Director
Rachael Liska
Contributing Writer & Editor
Radlund Photography
Mark Ambrose
Photographer
Breana Moeller
Food Stylist
Grate. Pair. Share. is published by Dairy Farmers of Wisconsin. For more information about Wisconsin Cheese, visit: WisconsinCheese.com
Spring Sips + Cheese Picks
Savor the season with fruity mocktail pairings featuring two standout cheeses from Carr Valley Cheese.
No Reservations Required
Create restaurant-style meals at home with the ultimate secret ingredient— award-winning cheese.
The Magic Is in the Milk
Learn how Wisconsin’s cheesemakers source the finest milk to handcraft their cheese masterpieces.
Spring into Flavor with Deer Creek Cheese
Celebrate special moments with characterful, tasty specialty cheeses that have a storybook beginning.
IN EVERY ISSUE
First Bite
Cheese Flowers and Charcuterie Board
Cheeselandia
Celebrating Moments with Cheese
Sweet Endings
Decadent Blue Flourless Chocolate Cake
Wisconsin Cheese Company Directory
RECIPE REVIEWS
We love receiving reviews and helpful advice from passionate cooks and bakers who have tried our recipes. The reviews are valuable to us and much appreciated. Please keep the feedback coming! If you’ve tried a recipe, leave your opinions and any recipe tips at: WisconsinCheese.com/Recipes.
Fun
to Make
I’ve never made Dutch babies before, so I thought I’d give this a try. My family loved them. I used Widmer’s Matterhorn™ Alpine Cheddar. The cheese’s flavor complemented the pineapple well. I’ll definitely make these again. — myrolla26
Great Tasting
I made these for my family; my cousin loved them so much that he took the leftovers home with him! They were so easy to make and had a flaky, cheesy flavor. Yummy! — recheese27
Huge Hit, Pin It
It was quick and easy to make, but the family thought I had gone all out. The lemon added freshness, while the cheese created an oh-so-satisfying sauce. I served it with orange roughy, but it could stand alone as a meal.
— TeresaM
I was a tad nervous about using so much shredded cheese in the batter, but it was very cool to see the outcome! Next time, I will add more lemon zest and lemon juice.
— Klhh
Pleasant Surprise
Pineapple Foster Mini Dutch Babies
Lemon-Asparagus Gnocchi
Flaky Parmesan Palmiers
Lemon Olive Oil Cake with Merlot BellaVitano ®
Cheese Flowers and Charcuterie Board
Servings 16-20
Ingredients
1 container (8 ounces) Pine River Garlic & Herb Cold Pack cheese
1 container (8 ounces) Pine River Port Wine Cold Pack cheese
1 container (8 ounces) Pine River Sharp Cheddar Cold Pack cheese
1 container (7 ounces) Pine River Garden Vegetable Cold Pack cheese
Thinly sliced bresaola sausage, baked until crisp
Crackers
Vegetable chips
Cucumbers, thinly sliced
Endive leaves
Radishes, thinly sliced
Chive flowers
Fresh basil leaves
Fresh thyme sprigs
Capers, drained
Whole Sweety Drop miniature peppers, drained or chopped sweet red bell pepper
Instructions
Pipe the garlic & herb, port wine, sharp cheddar and garden vegetable cheeses on the bresaola, crackers, vegetable chips and veggies. Arrange cheese flowers on a serving board or platter. Garnish with the herbs, capers, miniature peppers and cucumbers. Refrigerate until serving.
We had a great time in the Lone Star State, spreading the love of Wisconsin Cheese to turophiles in Texas. Several Cheeselandians co-hosted this “Cheeselandia Roundup” event at the TX Whiskey Ranch in Fort Worth. Cheese lovers mingled, sampled TX Whiskey and cheese pairings, and personalized their own bandana. Guests tasted and enjoyed an appetizing spread of handcrafted cheeses, including Chalet Baby Swiss, Shullsburg Creamery Bourbon Barrel Black Pepper Cheddar, Eau Galle Parmesan, Roth Canela Aged Cheese and Prairie Farms Gorgonzola Cheese, Mindoro Collection.
Want in on the fun? Be part of an enthusiastic community of Wisconsin cheese lovers and participate through in-person and virtual experiences. You’ll learn from the best and have an opportunity to share your cheese-inspired creativity with others. Join today at: www.cheeseapplication.com/apply.
Sips Picks + Cheese Spring
Refreshing mocktails muddled with in-season produce are matched with two imaginative cheeses from Master Cheesemaker Sid Cook, the most awarded cheesemaker in North America. Carr Valley Cheese’s Creama Kasa® is a rich triple-cream cheese with buttery and piquant notes, and their deliciously nutty, complex Gran Canaria®, a mixed-milk dream, won Overall Best USA Cheese Outright at the 2022 International Cheese & Dairy Awards. Each cheese pairing offers a spring fling of flavor that will have you buzzing big time (minus the booze).
Spritzer Balsamic-Berry
Servings 2
Ingredients
10 fresh blackberries
Ice
1 1/2 cups club soda (12 ounces)
1 tablespoon balsamic vinegar
1 tablespoon simple syrup
Fresh thyme sprigs
Instructions
Muddle 5 blackberries in two highball glasses. Add ice. Pour club soda over tops. Drizzle each with half of the balsamic vinegar and simple syrup. Stir. Garnish with thyme.
Berriesand Cream
Taste heaven when rich, triple-cream Carr Valley
Creama Kasa® pairs with fresh blackberries and a sweet-savory balsamic twist. The soda bubbles contrast with the cheese’s creaminess, creating a bite that’s pure bliss. Salami roses add the finishing touch.
Spritzer Ginger-Pineapple
Servings 2
Ingredients
Ice
1/4 cup diced fresh pineapple
1/4 cup fresh basil leaves
1/2 teaspoon grated fresh ginger
Pineapple juice
1 cup ginger beer (8 ounces)
Fresh pineapple wedges
Fresh basil leaves
Instructions
Fill two highball glasses with ice. Muddle the pineapple, basil and ginger in a cocktail shaker. Fill to the top with ice. Add pineapple juice; cover and shake until cold. Strain into the glasses. Top with ginger beer. Stir. Garnish with pineapple and basil.
Taste the
Tropics
Fresh pineapple and pineapple juice in the spritzer amplify the sweet and fruity flavors of Carr Valley Gran Canaria®. The bubbles in the ginger beer cut through the cheese's richness and refresh the palate, while crisp ginger thins and dried pineapple brighten the bite.
NO RESERVATIONS REQUIRED
What’s the secret to creating restaurant-style meals at home?
It’s our award-winning specialty cheese. “When I choose ingredients, my focus is quality ingredients that contribute to the story of a dish,” shares Executive Chef Luke Zahm. “The rich stories and big flavors of Wisconsin’s cheeses elevate any menu while delivering memorable culinary experiences.” Mimic the sophistication of a professional kitchen by choosing cheeses like Henning Aged Cheddar and Cello® Copper Kettle —both Top 20 finishers at the prestigious 2024 World Championship Cheese Contest. These remarkable cheeses bring depth to dishes by giving a delectable gourmet touch, and their craftsmanship delivers a truly unforgettable meal.
EXECUTIVE CHEF LUKE ZAHM
is a James Beard Award-nominated chef, the owner of Driftless Café and most recent venture, The Owl Farm, and the host of television’s Wisconsin Foodie.
Shrimp and Cheesy Aged Cheddar Grits
SERvingS 8
Ingredients
Aged CheddAr grits:
8 cups water
1 teaspoon salt
2 cups old-fashioned grits
10 ounces Henning Aged Cheddar cheese, shredded (2 1/2 cups)
1/2 cup (1 stick) butter, cubed
gArliC CreAm sAuCe:
1 tablespoon butter, cubed
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup heavy whipping cream
6 ounces Henning Aged Cheddar cheese, shredded (1 1/2 cups)
Salt and pepper to taste
shrimp:
3 tablespoons butter, cubed
2 pounds uncooked large shrimp, peeled, deveined and tails on
2 garlic cloves, minced
2 tablespoons lemon juice
2 teaspoons smoked paprika
4 cups fresh baby spinach
6 green onions, thinly sliced
6 thick-cut bacon strips, cooked and chopped Microgreens
Instructions
Aged CheddAr grits:
Bring water and salt to a boil in a Dutch oven over medium-high heat. Slowly whisk in grits, whisking constantly until thoroughly blended and smooth. Reduce heat to medium-low. Cook for 18-20 minutes or until the mixture thickens and grits are tender, stirring frequently.
Remove from the heat. Gradually stir in cheddar and butter until melted. Keep warm.
gArliC CreAm sAuCe:
Melt butter in a large saucepan over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until light brown. Gradually whisk in chicken broth and cream. Bring to a boil; cook and whisk for 2-3 minutes or until thickened.
Reduce heat to low. Gradually whisk in cheddar until melted. Remove from the heat. Season with salt and pepper to taste. Keep warm.
shrimp:
Melt butter in a large skillet over medium heat. Add the shrimp, garlic, lemon juice and paprika; cook and stir for 4-5 minutes or until shrimp turn pink. Transfer shrimp mixture to a bowl. Keep warm.
Add spinach and green onions to the same pan; cook and stir until spinach is wilted.
Serve shrimp with the spinach mixture, grits and cream sauce. Sprinkle with bacon. Garnish with microgreens.
Henning Cheese is known for its award-winning aged and flavored cheddars. Their Aged Cheddar is creamy and nutty, with a slightly tangy flavor that becomes increasingly sharp with age. It adds rich flavor and velvety texture to this luxurious dish.
Similar to parmesan, Cello® Copper Kettle is a hard cheese. It’s crafted and cooked in copper vats and aged 16 months, yielding rich, nutty, fruity notes and a distinctive cooked caramel finish. In this dish, it imparts creaminess and incredible umami flavor.
Glazed Apricot Chicken with Creamy Rice
SERvingS 4
Ingredients
ApriCot ChiCken:
2/3 cup apricot preserves
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper
3 tablespoons cold butter, cubed and divided
3 garlic cloves, minced
1/4 cup brandy
1 1/2 cups chicken broth
CreAmy BAsmAti riCe:
5 tablespoons butter, cubed and divided
2 medium shallots, finely chopped
1 cup uncooked basmati rice
2 garlic cloves, minced
2 1/2 cups chicken broth
1/2 cup diced dried apricots
3 ounces Cello® Copper Kettle cheese, grated (1 cup)
1/2 cup chopped fresh parsley
Salt and pepper
1 pound Broccolini or broccoli spears, trimmed and steamed (2 to 3 bunches)
Additional Cello® Copper Kettle cheese, shaved
Fresh parsley sprigs
Instructions
ApriCot ChiCken:
Combine the apricot preserves, red wine vinegar, Dijon mustard, paprika and cayenne pepper in a bowl. Set aside 1/2 cup preserves mixture.
Bring remaining preserves mixture to a boil in a small saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until glaze is reduced to about 1/3 cup, stirring frequently. Remove from the heat. Keep warm.
Grease grill grate. Heat grill to medium.
Lightly season chicken with salt and pepper. Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with glaze after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted into meat reads 165°F, about 12-15 minutes. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes.
Melt 1 tablespoon cold butter in a large skillet over medium heat. Add garlic; cook and stir for 1 minute. Add brandy. Bring to a boil, stirring constantly. Cook and stir for 2 minutes longer. Reduce heat to medium-low. Stir in chicken broth and reserved preserves mixture. Bring to a boil; cook and stir for 8-10 minutes or until brandy sauce is reduced to about 1 cup.
Remove from the heat. Slowly whisk in remaining cold butter, a tablespoon at a time, until melted. Season with salt and pepper. Keep warm.
CreAmy BAsmAti riCe:
Melt 2 tablespoons butter in a Dutch oven over medium heat. Add shallots; cook and stir for 4-5 minutes or until tender. Add basmati rice and garlic; cook and stir for 2 minutes. Reduce heat to low. Stir in chicken broth; cover and cook for 10 minutes. Stir in dried apricots. Cover and cook for 3-5 minutes longer or until broth is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Stir in the Copper Kettle, parsley and remaining butter. Season with salt and pepper.
Serve rice with chicken, Broccolini and brandy sauce. Sprinkle with additional Copper Kettle. Garnish with parsley.
MagicMilk THE THE IS IN
Exceptional cheeses begin with exceptional milk. It’s at the heart and soul of the cheeses we know and love— decadent blues, bold aged cheddars, sophisticated parmesans, refined alpine styles and many more. In Wisconsin, our cheesemakers share a passion for procuring the finest milk in the country, much like winemakers are obsessed with selecting superior grapes. From cultivating close relationships with local dairy farmers to nurturing cows on lush, green pastures, our cheesemakers are true milk magicians. With a masterful wave of their cheesemaking wands, they craft this liquid gold into cheese masterpieces that ultimately reflect their origins in enhanced flavor profiles.
Love State Cheese OF FOR THE
Wisconsin is home to nearly a quarter of the nation’s dairy farms. Here, dairy farming is more than just a way of life. It’s a living tapestry woven from a labor of love—for the land, the cows, the family and feeding the world. Honoring our state’s dairy heritage is the common thread. This dedication is often passed down through generations, with 99% of Wisconsin’s dairy farms family-owned.
Cheesemakers like Master Cheesemaker Chris Roelli understand just how high-quality Wisconsin milk is. “I tell people regularly that my job as a Master Cheesemaker is simply not to mess up great milk,” Chris says. “I don’t want to do anything that’s going to harm it, just to treat it with respect and care.”
At Roelli Cheese Haus, Chris handcrafts artisanal cheeses like flagship Dunbarton Blue®, which has won multiple awards, including the Third Award at the 2024 World Championship Cheese Contest. “I set out to make an English farmhouse cheddar with blue veins and subtle blue cheese notes,” he explains. “That’s what we accomplished with Dunbarton.” He credits much of the success of his “transitional blue” and award-winning Red Rock and Little Mountain cheeses to the exceptional milk he sources. “So to have a partnership where I can communicate with the farmer about feed and care of the cows—everything on that end is very important to what I do— that’s our niche. I treat that as my ace in the hole.”
ROELLI DUNBARTON BLUE®
LANDMARK CREAMERY TALLGRASS RESERVE
HER
Making Mark
Cheesemaker Anna Landmark, owner of Landmark Creamery, has Wisconsin’s dairy farming culture in her DNA. As a child, Anna remembers going to her grandparents' dairy farm, where cheese was always on the table. “It inspired me to be a cheesemaker,” she recalls. “My grandfather, as well as his father and grandparents, had been a dairy farmer his whole life. I spent much time on the farm when I was little.”
One of Anna’s signature creations, Tallgrass Reserve, is a golden, cave-aged cheese made from pasture-grazed milk using traditional cheesemaking techniques. It’s a pure expression of southeastern Wisconsin's terroir, showcasing the distinctive character of the local milk she sources from small dairies. The cheese features an earthy natural rind, creamy texture, buttery and dynamic flavors, ranging from bright notes of fresh grass in spring to rich, buttery hay notes in the fall.
“We are a small company, so we only make cheese in small batches,” shares Anna. “To stand out, we wanted to use really special milk— something that would make our cheese shine. It’s always a beautiful color and unique from batch to batch, as we use milk from a particular day, during a particular season, and from a specific farm.”
While those differences may be subtle, cheese connoisseurs celebrate them, especially in a sought-after specialty like Tallgrass Reserve. “I love the mix of the science and artistry behind cheesemaking,” says Anna. “I like guiding the milk through all the steps.”
Proud Pasture-Grazed TO BE
The owner of Uplands Cheese Company, Master Cheesemaker Andy Hatch, takes matters into his own hands. He is known for handcrafting the most awarded cheese in America, Pleasant Ridge Reserve. Andy uses the milk from his own closed herd of cows, which are rotationally grazed.
Pleasant Ridge Reserve is an aged alpine-style cheese crafted only in the summer months when Andy’s cows graze on hilly acres of nutrient-rich, fresh pasture abundant with wildflowers, herbs and grasses atop Pleasant Ridge in the Driftless region of southwest Wisconsin.
The cheese expresses the milk’s flavors—sweet and complex notes born from the grass-fed raw milk combined with savory flavors developed by the cheese’s natural, washed rind. The complexity— rich and salty, with a long, fruity finish—has made Pleasant Ridge Reserve as unique as the land on which the cows graze.
“In mid-summer, a batch may yield up to 78 10-pound wheels a day,” shares Andy. “Because we’re very particular about using milk from only the best pasture conditions, the weather largely determines how many batches we can make in a year. When the pasture conditions aren’t ideal, we sell the milk. Some years, we’re able to make more cheese than others. This may seem like a luxury, but using only the ideal milk is the most important way we ensure the quality of our cheese.”
UPLANDS PLEASANT RIDGE RESERVE
EXPERIENCE THE Magic OF THE Milk
Savor these tasty cheese masterpieces in the mouthwatering recipes that follow.
Mini Éclairs WITH Dunbarton Blue® Sweet Cream
Makes 22-24 Éclairs
Ingredients
Pastry Cream :
2 cups whole milk
12 ounces Roelli Dunbarton Blue ® cheese, crumbled (2 cups)
1/2 cup sugar
1/4 cup cornstarch
5 large egg yolks
2 teaspoons vanilla extract
1 tablespoon unsalted butter
Éclairs :
1 cup water
6 tablespoons butter, cubed
2 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 large egg yolk
2 tablespoons milk
Ganache :
3 ounces bittersweet chocolate, finely chopped
1/4 cup heavy whipping cream
Macadamia nuts, toasted and chopped
Additional Roelli Dunbarton Blue ® cheese, shaved
Butterscotch sauce, warmed
Edible flowers
Instructions
Pastry Cream :
Bring milk and Dunbarton Blue ® to a gentle boil in a large saucepan over medium heat, stirring constantly. Remove from the heat. Cool milk mixture to 175°F.
Whisk the sugar, cornstarch and egg yolks in a bowl until blended. Whisk in 1/2 cup hot milk mixture. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is thickened, about 5-6 minutes. (Do not boil.) Remove from the heat. Stir in vanilla.
Pour pastry cream through a fine mesh strainer into a bowl. Whisk in butter until smooth. Place bowl into a larger bowl filled with ice water. (Do not stir.) Cool to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of cream. Refrigerate for at least 4 hours or overnight.
Éclairs :
Heat oven to 375°F. Line two baking sheets with parchment paper. Bring the water, butter, sugar and salt to a boil in a large saucepan over medium heat. Reduce heat to low. Add flour; stir vigorously until mixture pulls away from the sides of pan, about 1 minute. Remove from the heat. Let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and glossy. Transfer dough to a pastry bag fitted with a 3/4-inch star tip. Pipe dough into 4-inch x 1-inch logs, placing 2 inches apart on prepared pans. Whisk egg yolk and milk; brush over logs. Bake for 20-22 minutes or until golden brown and firm. Cool for 5 minutes before removing to wire racks. Cut a small slit into each éclair, allowing steam to escape. Cool completely.
Ganache :
Place bittersweet chocolate into a bowl. Bring cream just to a boil in a small saucepan over medium heat, whisking constantly. Pour cream over chocolate. Let stand for 5 minutes. Stir until chocolate mixture is smooth.
Cut éclairs in half lengthwise. Dip the top of each éclair into ganache. Sprinkle with macadamia nuts and additional Dunbarton Blue ® . Let stand until set.
Spread butterscotch sauce on éclair bottoms. Pipe pastry cream over bottoms; replace tops. Garnish with flowers.
Servings 8
Tangy Roasted Asparagus AND Mushrooms
Ingredients
Lemon-Tarragon Vinaigrette :
1/4 cup white wine vinegar
1 ounce Landmark Creamery Tallgrass Reserve cheese, grated (1/4 cup)
1 tablespoon lemon juice
2 teaspoons minced fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 cup olive oil
Salt and pepper
Roasted Asparagus and Mushrooms :
5 thin slices prosciutto
1 cup dried cherries
1/2 cup water
2 pounds fresh asparagus spears, trimmed
1 package (16 ounces) whole button fresh mushrooms
1 small red onion, halved and sliced
Salt and pepper
4 ounces Landmark Creamery Tallgrass Reserve cheese, shaved (1 cup)
Instructions
Lemon-Tarragon Vinaigrette :
Place the white wine vinegar, Tallgrass Reserve, lemon juice, tarragon, Dijon mustard and honey into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Season with salt and pepper.
Roasted Asparagus and Mushrooms :
Heat oven to 400°F. Line a 17 x 12-inch baking pan with parchment paper.
Arrange prosciutto in a single layer on prepared pan, taking care not to overlap. Bake for 10-12 minutes or until crisp. Cool prosciutto on a plate. Let the pan cool completely.
Meanwhile, bring dried cherries and water to a boil in a small saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 8-10 minutes or until cherries are plump, stirring frequently. Remove from the heat.
Line two 17 x 12-inch baking pans with aluminum foil. Place asparagus on a prepared pan. Drizzle with 3 tablespoons vinaigrette; toss to coat. Place mushrooms and red onion on the other pan. Drizzle with 2 tablespoons vinaigrette; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 15-17 minutes or until vegetables are tender, turning once.
Coarsely chop prosciutto. Drain cherries. Arrange asparagus on a large serving platter. Top with the mushroom mixture, prosciutto and cherries. Drizzle with remaining vinaigrette. Sprinkle with Tallgrass Reserve.
Servings 4
Ingredients
Lemon Butter Cod WITH Alpine Veggies
Saucy Vegetables :
1 pound small baby red potatoes, halved
6 medium carrots, cut into 1-inch pieces
1 tablespoon olive oil
Salt and pepper
4 tablespoons butter, cubed
2 medium leeks (white and light green portions only), thinly sliced (about 2 cups)
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups milk
1/2 cup dry white wine
1 teaspoon lemon zest
8 ounces Uplands Pleasant Ridge Reserve cheese, finely shredded (about 2 cups)
1 cup fresh or frozen peas, thawed
1/4 cup chopped fresh parsley
Cod :
4 cod fillets (6 ounces each)
Salt and pepper
6 tablespoons butter, cubed and divided
2 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill
1 tablespoon lemon juice
1 medium shallot, thinly sliced
Salt
Additional Uplands Pleasant Ridge Reserve cheese, shaved
Snipped fresh dill
Lemon wedges
Instructions
Saucy Vegetables :
Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
Place potatoes and carrots on prepared pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper.
Bake for 25-30 minutes or until vegetables are tender, turning once.
Melt butter in a Dutch oven over medium heat. Add leeks and garlic; cook and stir for 3 minutes. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in milk and wine. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened.
Reduce heat to low. Add lemon zest. Gradually stir in Pleasant Ridge Reserve until melted. Season with salt and pepper.
Add the potatoes, carrots, peas and parsley. Cook and stir for 2-3 minutes or until heated through. Remove from the heat. Keep warm.
Cod :
Pat cod fillets dry with paper towels. Season with salt and pepper.
Melt 4 tablespoons butter in a large skillet over medium heat. Stir in the parsley, dill and lemon juice. Add cod in batches; cook for 3-4 minutes on each side or until fish flakes easily and a thermometer inserted into fish reads 145°F. Transfer cod to a plate. Keep warm. Wipe out the pan.
Melt remaining butter in the same pan over medium-high heat. Add shallot. Cook for 6-8 minutes or until crisp, stirring occasionally. Remove shallot with a slotted spoon to paper towels to drain. Season with salt. Cool completely.
Serve cod with saucy vegetables. Sprinkle with additional Pleasant Ridge Reserve. Garnish with the shallot, dill and lemon wedges.
Spring into Flavor with Deer Creek Cheese
As spring arrives, so do the celebrations that honor indelible moments with friends and family. The fragrance of blooming flowers, the clinking of teacups, the joyful chatter of loved ones, and a shared appreciation for artisanal cheeses exemplify the season’s promise of new beginnings. Whether hosting a baby shower, a Mother’s Day lunch or an Easter brunch, adorn your tablescape with stunning cheese pairings and recipes featuring Deer Creek’s handcrafted specialty cheeses. Each characterful cheese highlights a whimsical name, an artful label, a beautiful story and a delicious, award-winning flavor as inspiring as the fresh breezes that awaken our senses this time of year.
A Unique Approach to Cheesemaking
Deer Creek’s artisanal cheeses blend timehonored traditions with innovative flavors. They’re inspired by the charming characters from “The Golden Story Book of River Bend” by Patricia Scarry—a childhood favorite of Chris Gentine, Deer Creek Cheese’s president and founder. Each cheese carries a story that began at the Gentine family’s kitchen counter, where Chris and his wife, Julie, dreamed up creations like vanilla bean-infused bandagedwrapped cheddar and caraway seed-dotted colby. Even the packaging involves the family, as their daughter Sophie designs and draws the artwork for each label using ink, watercolor and acrylic paint.
As a licensed cheese grader with a razorsharp palate, Chris often collaborates with Wisconsin’s Master Cheesemakers, such as Kerry Henning and Sid Cook, to bring his inventions to life. He thoughtfully refines every delectable recipe with his cheesemaking partners, visioning and crafting creative gems with dynamic tastes and exquisite qualities.
Revitalizing Classic Cheeses
“We like to put a twist on the classics by asking ‘What If?’” shares Chris. “Starting with an inspiration, we experiment with different flavors, cultures and affinage techniques. Our goal is to imagine something unique—something meant to be shared.”
Deer Creek ® The Carawaybou™ embodies Chris’ passion for reviving historic, sometimes forgotten, cheeses. “Colby was a childhood cheese for me,” he recalls. “To me, it means happy times spent with my grandparents. This cheese is a recipe from 1914 from the University of Wisconsin Cheese School. You had to be able to make this cheese to get your cheesemaker’s license. The caraway reflects the influence of the European immigrants who settled in Wisconsin. We cure it so the caraway gets more deeply infused into the cheese. It has an Old World vibe—like a time machine for your taste buds.”
Another inventive spin on a classic is Deer Creek ®
The Wild Boar™. “Our goal in creating The Wild Boar was to focus on bringing all of that truffle to the forefront,” Chris notes. “We chose monterey jack as the base because it helps the truffle shine along with the flavors of the cheese.” Chris selected this mild, creamy cheese because of its buttery characteristics. “There’s quality truffle in there,” he adds. “When you use an exceptional ingredient, you bring something special to a simple cheese.”
Perfect for SPring fling fun
Ensure your spring entertaining endeavors are as elegant as the natureinspired characters behind these superb cheeses. Their distinctive flavor profiles will sparkle on a cheese board and elevate your party menu. Try them in the following recipes.
Cara Melized onion and truffled JaCk tartlets
M akes 16 tartlets
ingredientS
2 sheets refrigerated pie pastry
4 tablespoons butter, cubed and divided
1 package (8 ounces) sliced baby portobello mushrooms
1 bag (5 ounces) fresh baby spinach (about 5 cups)
3 garlic cloves, minced
2 medium onions, halved and thinly sliced
1 1/2 tablespoons balsamic vinegar
2 teaspoons brown sugar
2 teaspoons minced fresh sage
3 large eggs
1/2 cup heavy whipping cream
1/2 teaspoon each salt and pepper
6 ounces Deer Creek® The Wild Boar™ cheese, shredded (1 1/2 cups)
Minced fresh sage
inStructionS
Heat oven to 325°F.
Roll out one sheet of pie pastry on a lightly floured surface into an 11-inch circle. Using a 3-inch round cookie cutter, cut pastry into eight circles. Press dough into lightly greased muffin cups. Repeat step with remaining pastry. Prick bottoms of pastries with a fork. Bake for 8-10 minutes or until crusts are light brown. Cool completely in pans on wire racks.
Melt 2 tablespoons butter in a large, heavy skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add spinach and garlic; cook and stir until spinach is wilted. Transfer mushroom mixture to a bowl. Wipe out the pan.
Melt remaining butter in the same pan over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally. Add balsamic vinegar and brown sugar; cook and stir until liquid is absorbed. Stir in sage and mushroom mixture.
Whisk the eggs, cream, salt and pepper in a large bowl. Spoon heaping tablespoonful mushroom mixture into the center of each tartlet. Top each tartlet with a tablespoon egg mixture. Sprinkle each with 1 1/2 tablespoons
The Wild Boar™ .
Bake for 18-20 minutes or until golden brown. Gently run a knife around edges to loosen tartlets if necessary. Remove from the pan. Garnish with sage.
the Wild Boar™
This beauty won Gold at the 2024 L.A. International Dairy Competition. Earthy black truffles combine with creamy monterey jack, creating a decadent sensory experience. Each bite transports you to the Wisconsin North, as the warm and woodsy notes of savory truffles couple with mild, buttery cheese. Enjoy the cheese’s indulgent mushroomy notes in these tartlets.
Grilled ChiCken, Berries and Beets salad
servinGs 4 ingredientS
straw Berry vinaiGrette:
1 cup sliced fresh strawberries
1/4 cup fresh basil leaves
1/4 cup balsamic vinegar
1 teaspoon vanilla extract
1 teaspoon honey
1/2 teaspoon each salt and pepper
1/2 cup olive oil
salad:
1 pound red beets, peeled and cut into 1-inch pieces (3 to 6 medium)
2 tablespoons olive oil, divided Salt and pepper
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
4 boneless skinless chicken breast halves (6 ounces each)
8 ounces spring mix salad greens (about 8 cups)
1/2 cup fresh blackberries
1/2 cup fresh strawberries, hulled and sliced
6 ounces Deer Creek® The Doe cheese, shaved (1 1/2 cups)
1/4 cup slivered almonds, toasted
inStructionS
straw Berry vinaiGrette:
Place the strawberries, basil, balsamic vinegar, vanilla, honey, salt and pepper into a food processor; cover and process until mixture is combined. While processing; slowly drizzle in olive oil until blended.
salad:
Heat oven to 425°F. Line two 17 x 12-inch baking pans with aluminum foil.
Drizzle beets with 1 tablespoon olive oil on a prepared pan; toss to coat. Arrange beets in a single layer. Lightly season with salt and pepper. Bake for 40-45 minutes or until beets are tender, turning once. Cool completely on a wire rack.
Drizzle asparagus with remaining olive oil on the other pan; toss to coat. Arrange asparagus in a single layer. Lightly season with salt and pepper. Bake for 12-15 minutes or until asparagus is tender, turning once. Cool completely on a wire rack.
Grease grill grate. Heat grill to medium.
Lightly season chicken with salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice chicken.
Toss salad greens with 1/4 cup vinaigrette in a large bowl. Transfer greens to a serving platter. Top with the beets, asparagus, chicken and berries. Drizzle with remaining vinaigrette. Sprinkle with The Doe and almonds.
doe
It won the Second Award at the 2023 US Championship Cheese Contest. Delight in this bandaged-wrapped cheddar marbled with intoxicatingly aromatic pure Madagascar Bourbon vanilla beans. Freshly ground vanilla is added during cheesemaking, and the cheese is aged to allow the flavors to mellow and penetrate the paste. The velvety cheddar has a sweet, woody finish—perfect for spring salads.
Caraway ColBy Cheese-stuffed rolls
M akes 12 rolls
ingredientS
4 cups all-purpose flour, divided
2 tablespoons sugar
1 tablespoon active dry yeast
1 teaspoon salt
1 cup milk
1/2 cup water
4 tablespoons butter, cubed
1 large egg, lightly beaten
Cheese fillinG:
6 tablespoons butter, cubed, softened and divided
10 ounces Deer Creek®
The Carawaybou™ cheese, shredded and divided (2 1/2 cups)
1/4 cup chopped fresh parsley
3 green onions, thinly sliced
3 garlic cloves, minced
2 teaspoons snipped fresh chives
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley
inStructionS
Combine the 2 cups flour, sugar, yeast and salt in a large mixing bowl. Warm the milk, water and butter to 120°F–130°F in a saucepan over medium heat. Add to dry ingredients; beat just until combined. Beat in egg until well combined. Add remaining flour, 1/4 cup at a time, until dough clears sides of bowl (dough will be sticky).
Knead dough in mixer or turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth and elastic. Place dough into a greased bowl. Flip to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Knead a few times by hand. Cover with plastic wrap. Let rest for 10 minutes. Roll out dough on a lightly floured surface into a 20 x 12-inch rectangle, about 1/4-inch thick. Cut dough in half widthwise, yielding two 10 x 12-inch rectangles. Cut each rectangle into six 10 x 2-inch-wide strips.
Cheese fillinG:
Combine the 4 tablespoons butter, 1 1/2 cups The Carawaybou™ , parsley, green onions, garlic, chives, salt and pepper in a large bowl.
Spread 2 tablespoons butter mixture on a dough strip to within 1/2 inch of edges. Pinch edges of dough to seal seams and ends, creating a rope. Starting at one end, coil the rope. Tuck the outer end under the coil. Pinch end to seal. Repeat step with remaining butter mixture and dough strips.
Place rolls 2 inches apart on parchment-lined rimmed baking sheets. Cover and let rise until nearly doubled, about 1 hour.
Heat oven to 350°F. Bake for 16-18 minutes or until light golden brown.
Melt remaining butter; brush over rolls. Sprinkle with remaining The Carawaybou™ . Bake for 4-5 minutes longer or until cheese is melted. Sprinkle with parsley.
A gem, it won Silver Best USA Cheese at the 2018 International Cheese & Dairy Awards. Savor an old-fashioned, handmade colby speckled with caraway seeds. The anise flavor seductively seeps into its buttery notes, evoking the comforting taste of ham and cheese on rye. Easy eating yet complex, the slight crunch of the caraway adds a pleasant texture to the firm yet openly curdy cheese.
PistaChio M aCarons with Cheddar ButterCrea M
M akes 24 M aCarons ingredientS
1 1/2 cups confectioners’ sugar, divided
3/4 cup almond flour
3/4 cup pistachio flour
3 large egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup sugar
4 teaspoons green gel food coloring, optional
sweet and salty ButterCrea M:
1 cup (2 sticks) butter, softened
4 ounces Deer Creek® The Fawn cheese or Deer Creek® The MoonRabbit cheese, finely shredded (1 cup)
2 1/2 cups confectioners’ sugar, divided
2 tablespoons heavy whipping cream
1 to 2 tablespoons hazelnut liqueur, optional
4 teaspoons green gel food coloring, optional
Chopped white chocolate, melted
Chopped pistachios
inStructionS
Place the 1 cup confectioners’ sugar, almond flour and pistachio flour into a food processor; cover and process for 20-30 seconds or until mixture resembles fine crumbs. Sift flour mixture into a large bowl.
Beat the egg whites, salt and cream of tartar in another large bowl until foamy.
Sift sugar and remaining confectioners’ sugar into a separate bowl; gradually beat into egg whites mixture until soft peaks form. Beat in food coloring if desired. Beat mixture on high speed until stiff peaks form.
Using a spatula, gradually and gently fold egg whites mixture into flour mixture, about a third at a time. Fold in mixture, using circular motions, until the batter drizzles off the spatula in a thick ribbon.
Transfer batter to a pastry bag fitted with a large round tip. Pipe batter into 1-inch rounds, teaspoon-sized, placing 1 inch apart on parchment-lined baking sheets. (The batter should flatten out.) Firmly drop baking sheets twice on the surface to release air bubbles. Let stand on a surface until tops are dry to the touch, about 30-60 minutes.
Heat oven to 275°F. Bake for 16-18 minutes or until macarons are firm to the touch. Cool completely on pans. Remove from baking sheets with a thin spatula.
sweet and salty
ButterCrea M:
Cream the butter, The Fawn and 1 cup confectioners’ sugar in a large bowl until light and fluffy. Gradually add remaining confectioners’ sugar, beating until combined. Beat in the cream, hazelnut liqueur and food coloring if desired.
Sandwich 1 tablespoon buttercream between two macarons. Drizzle tops with white chocolate. Sprinkle with pistachios. Allow chocolate to set. Store in an airtight container in the refrigerator.
the faWn
This cheese won Gold Best USA Cheese at the 2023 International Cheese & Dairy Awards. Its clever culture set imparts an award-winning sweet nuttiness with a full, complex flavor not typically found in traditional bandage-wrapped cheddars. As the flavor of The Fawn unfolds in your mouth, it seems delicate at first, yet finishes with a richness that lingers on the palate. Taste its depth in the macarons.
SWEET ENDINGS
Decadent Blue Flourless Chocolate Cake
Servings 8
Ingredients
Penta Crème® Blue Whipped Cream:
1 cup heavy whipping cream
1/2 cup crumbled Carr Valley Glacier Penta Crème® Blue Cheese (3 ounces)
1 tablespoon sugar
Flourless Chocolate Cake:
8 ounces semisweet chocolate, chopped
1/2 cup (1 stick) butter, cubed
2/3 cup crumbled Carr Valley Glacier Penta Crème® Blue Cheese (4 ounces)
3/4 cup sugar
1/2 cup baking cocoa
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs, lightly beaten
Raspberry Coulis:
1 1/2 cups fresh raspberries
2 tablespoons sugar
1 tablespoon water
1 teaspoon lemon juice
Fresh raspberries
Carr Valley Glacier Penta Crème® Blue Cheese, crumbled
Instructions
Penta Crème® Blue Whipped Cream:
Bring the cream, blue cheese and sugar to a gentle boil in a large saucepan over medium heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 4 minutes, stirring constantly. Remove from the heat. Cover and let stand for 30 minutes.
Pour cream through a fine mesh strainer into a large bowl; discard solids. Cool completely. Cover and refrigerate for at least 4 hours or overnight.
Beat cream in the bowl until stiff peaks form just before serving.
Flourless Chocolate Cake:
Heat oven to 350°F. Line the bottom of a greased 8-inch round baking pan with parchment paper; grease paper and sides.
Melt semisweet chocolate and butter in a large microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Fold in blue cheese. Add the sugar, cocoa, vanilla and salt; stir until combined. Add eggs; stir until blended.
Pour batter into prepared pan. Bake for 22-25 minutes or until top appears dry and a thermometer inserted near the center reads 200°F. Cool for 20 minutes in pan on a wire rack.
Gently run a knife around edges of pan. Invert cake onto a serving platter. Remove parchment paper. Cool completely.
Raspberry Coulis:
Bring the raspberries, sugar and water to a gentle boil in a large saucepan over medium-low heat, stirring frequently. Cook and stir for 4-5 minutes or until berries are softened. Cool slightly.
Process berry mixture in a blender or with an immersion blender until smooth. Pour mixture through a fine mesh strainer into a large bowl; discard solids. Stir in lemon juice. Cover and refrigerate until serving.
Stuff raspberries with blue cheese. Serve coulis with the cake, raspberries and whipped cream.
WISCONSIN CHEESE COMPANY
CHEESEMAkERS IN THE STATE OF CHEESE PRODUCE MORE THAN 600 VARIETIES, TYPES AND STYlES OF WISCONSIN CHEESE lOOk FOR WISCONSIN CHEESE AND OTHER DAIRY PRODUCTS MADE BY THESE COMPANIES Companies in bold are featured in this issue .
Agropur, Inc.
All Star, LTD
Alpinage Artisan Cheese
Arena Cheese, Inc.
Arla Foods, Inc.
Associated Milk Producers, Inc.—Corporate
Babcock Hall Dairy Plant
Bel Brands USA
BelGioioso Cheese, Inc.—Corporate
Brunkow Cheese of Wisconsin
Burnett Dairy Cooperative
Caprine Supreme, LLC
Carr Valley Cheese Company, Inc.
Cascade Cheese Company
Castle Rock Organic Farms
Cedar Grove Cheese
Cedar Valley Cheese, Inc.
Cesar’s Cheese
Chalet Cheese Cooperative
Cosmic Wheel Creamery
Crave Brothers Farmstead Cheese, LLC
Crystal Farms Cheese
Decatur Dairy, Inc.
Deer Creek Cheese
Delta Dream, LLC
Door Artisan Cheese Company
Dupont Cheese, Inc.
Eau Galle Cheese Factory, Inc.
Edelweiss Creamery
Ellsworth Cooperative Creamery
F&A Dairy Products, Inc.
Foremost Farms USA Cooperative
Gibbsville Cheese Company, Inc.
Gile Cheese, LLC / Carr Cheese Factory
Gilman Cheese Corporation
Harmony Specialty Dairy Foods, LLC
Henning Cheese
Hidden Springs Creamery
Hill Valley Dairy, LLC
Hoard’s Dairyman Farm Creamery
Hook’s Cheese Company, Inc.
Keystone Farms Cheese
Kingston Creamery
Klondike Cheese Company
Koepke Family Farms
Laack Brothers Cheese Company, Inc.
LaClare Farms—Mosaic Meadows
Lactalis American Group, Inc.
LaGrander’s Hillside Dairy, Inc.
Land O’Lakes, Inc.
Landmark Creamery
LoveTree Farmstead Cheese
Lynn Dairy, Inc.
Malcore Foods, Inc.
DIRECTORY
Maple Grove Cheese, Inc.
Maple Leaf Cheese
Marieke Gouda
McCluskey Brothers Organic Farms
Meister Cheese Company
Mexican Cheese Producers, Inc.
Milkhaus Dairy
Milk Source
Mullins Cheese, Inc.
Nasonville Dairy, Inc.
Nordic Creamery
North Country Packaging, Inc.
Oak Grove Dairy, Inc.
Organic Valley
Pasture Pride Cheese, LLC
Pine River Pre-Pack
Prairie Farms Cheese Division
Red Apple Cheese
Red Barn Family Farms
Renard’s Cheese
Roelli Cheese Haus
Ron’s Wisconsin Cheese
Roth Cheese
Saputo Cheese USA, Inc.
Sartori Company
Schreiber Foods, Inc.—Corporate
Schroeder Käse
Schuman Cheese
Scott’s of Wisconsin
Scray Cheese Company
Shullsburg Creamery
Silver-Lewis Cheese Factory Cooperative
Specialty Cheese Company, Inc.
Springside Cheese Corporation
The Big Moo
Union Star Corporation
Uplands Cheese Company
Valley View Cheese Cooperative
V&V Supremo Foods, Inc.
W&W Dairy, Inc.
Wakker Cheese
Westby Cooperative Creamery
Weyauwega Cheese
Weyauwega Star Dairy, Inc.
White Jasmine
Widmer’s Cheese Cellars, Inc.
Willow Creek Cheese
Wisconsin Aging & Grading Cheese, Inc.
Wisconsin Cheese Group (Sabrosura Foods)
Wisconsin Dairy State Cheese Company
Wiskerchen Cheese, Inc.
Wohlt Cheese
Yellowstone Cheese, Inc.
Zimmerman Cheese, Inc.
Host a winning party with our tasty recipes for Mini Hot Browns, Pavlovas with Bourbon Cheddar Cream and more. Scan the QR Code, and you’re off to the races!
