The miracle of this cheese is in the aging process itself, a process that produces a deeply flavored and complex cheddar flavor with no hint of sourness or off-flavors. A wonderful and thoughtful gift for cheese lovers everywhere.

Serve this cheese, like the Sartori Cognac cheese, as the star of the show. Simple accompaniments such as mini-rounds of dark rye bread spread with butter and a selection of Potter’s Crackers such as Original Wheat, Washington Island Flax or Cranberry with Wild Rice would be perfect.

Beverage selections could include India Pale Ales, Pilsner styles such as Urguell, Oktoberfests and Weissbiers. Also consider hard ciders.

We’ve done several tastings that paired aged cheddars with German Auslesen wines with incredible success. The slightly sweet  to very sweet flavors of these wines meld beautifully with the assertive flavors of aged cheddars.

Due to the nature of the aging process and its popularity, sometimes it runs out before new wheels are ready. Hence why we consider it a limited supply item.

Order Hook’s 15 Year Aged Wisconsin Cheddar from West Allis Cheese & Sausage Shoppe.

Wisconsin Pepper Jack and Smoked Turkey Enchiladas

We hope everyone is having a great Thanksgiving with family and friends! Here are a few turkey recipes from the Wisconsin Milk Marketing Board that will wet your appetite and enlighten your tastebuds. Enjoy!

The Pilgrim

Grilled Turkey And Wisconsin Fontina Sandwich

Wisconsin Pepper Jack And Smoked Turkey Enchiladas

Greek Turkey Feta Pasta Toss With Buttermilk Dressing

Other Turkey Recipes

RASPBERRY CHEDDAR SPREAD

makes 12 servings

• 16 oz Red Barn Heritage Weis Cheddar, shredded
• 1 small onion, minced, excess moisture pressed out.
• 1/2 cup chopped pecans
• 1 cup mayo
• 1/4 tsp cayenne pepper
• 1/8 tsp mustard seed (optional)
• 1 small jar Wienke’s Market seedless raspberry jam
• snack crackers such as “Waterwheel Sesame or Original”
• fresh raspberries

Combine first 6 ingredients in a small mixing bowl and blend well. Spoon mixture into a 9″ pie plate lined with plastic wrap and refrigerate 2 hours until chilled. Unmold and top with jam and fresh raspberries if desired. Serve with crackers.

HOMEMADE PIMIENTO CHEESE

makes about 3 cups

• 8 oz Widmer’s Sharp or Extra Sharp Cheddar, shredded
• 8 oz Level Valley Cream Cheese, softened
• 1/4 to 1/2 cup mayo (depending on consistency desired)
• Dash of garlic powder
• 1 4 oz jar diced pimiento, drained

Combine cheeses and beat with electric mixer until smooth, light and fluffy. Add mayo and garlic powder and thoroughly mix. Gently stir in drained pimiento. Chill. Serve with “Pinah’s Rye Crackers” or carrot and celery sticks.

CREAMY ARTICHOKE PARMESAN DIP

Mix together the following ingredients and chill.

• 1 cup mayo
• 1 cup sour cream
• 1 cup plain yogurt
• 1 14 oz can quartered artichoke hearts
• 1 cup Sartori Parmesan, grated
• 1 Tbsp white pepper
• 1 Tbsp onion powder
• 1/4 cup chopped fresh garlic

Serve with “Chicago Flats Sundried Tomato and Basil” crackers.

SPINACH DIP IN A BREAD BOWL

• 1 cup salad dressing
• 1 cup sour cream
• 1 pkg (1.1 oz) Ranch salad dressing mix
• 1 pkg (10 oz) frozen chopped spinach. thawed and well drained
• 1 can (8 oz) water chestnuts, chopped
• 1/2 cup diced red bell pepper
• 1 small round sourdough bread

Mix first 3 ingredients until well blended. Stir in spinach, water chestnuts and red pepper. Mix and refrigerate. Remove top crust of bread and hollow out. Add dip just before serving. Serve with “Breton Original, Whole Wheat or Sesame” crackers.

Scalloped Potatoes with Ham and Cheese

Ingredients:

• 2 Lbs red potatoes
• 2 Tablespoons butter
• 1-1/2 Cups shredded Beemster Vlaskaas
• 2 Tablespoons grated Sartori Romano
• 1/2 Cup chopped onion
• 1-1/2 Cups diced Black Forest Smoked Ham
• 1-1/2 Cups milk

Directions: Slice potatoes thinly (peeled or not depending on personal preference). Thick-cut will not cook properly. Spray a 13X9 casserole pan with cooking spray. Layer half of the potatoes on bottom of pan followed by half of the onions and ham. Sprinkle with half of the cheeses. Repeat layers ending with the last half of the cheeses. Dot with butter, add milk and cover with foil. Bake at 375 for about 1 hour or until bubbly.

The perfect comfort food on a cool Fall day. Enjoy!

The younger Queso Manchego, aged 3 months, is an excellent melting cheese and is perfect for quesadillas. Other Manchegos are found aged up to 2 years. We carry 3 month and 6 month (known as Manchego Curado) and 1 year old (Viejo) Manchego.

When buying remember, authentic Manchego is produced only in the provinces within the La Mancha Region. The exterior of real Manchego will have an embossed pattern similar to that of woven grass. The top and bottom surfaces are often impressed with an “ear of wheat” design.

If you would like to try Manchego in an easy and very tasty recipe, read on.

Shrimp Quesadillas

(makes 6)

Preheat oven to 350 F.

Ingredients:
   1/4 C vegetable oil
   2 medium red onions – diced
   2 fresh jalapenos, stemmed and seeded and cut into rounds
   4 fresh poblanos chilies – stemmed and seeded and diced
   2 tsp pure chili powder such as Ancho
   1/2 C fresh lime juice
   1/2 C dry white wine
   4 T packed brown sugar
   1 lb medium shrimp shelled, deviened and cut into medium dice.
   12 flour tortillas (6 inch)
   1 C grated 3 month Manchego
    Salt, pepper and hot sauce (optional)

Heat oil. Add onions, both chilies, and chili powder. Stir and saute 5 minutes. Add lime juice, wine and sugar. Stir constantly until liquids are absorbed…about 10 minutes. Add shrimp and cook 3 more minutes or until shrimp are fully cooked. Do not overcook. Season with salt and pepper. Add hot sauce for a spicier dish.

Arrange 6 tortillas on a baking sheet and sprinkle with half the cheese. Spread 1/4 cup shrimp mixture over each and sprinkle with remaining cheese. Top with the last 6 torrtillas. Bake 5 to 7 minutes or until cheese is melted and tortillas are crisp. Remove from oven and top with a cool baking sheet to flatten. Quarter each quesadilla. Serve with sour cream or crema fresca.

Hidden Springs Bohemian Blue – Several years ago a tariff on imported French Roquefort threatened to raise the price of this incomparable cheese by as much as 300%. Brenda and Dean Jensen of Hidden Springs teamed up with Tony and Julie Hook to produce a cave aged, rindless sheep’s milk blue inspired by classic Roquefort. The result was a slightly drier, crumbly version of the original. Hidden Springs milk was sent to Hooks in Mineral Point, Wi where this great Bohemian Blue was made. The tariff was never imposed but without the threat we would be the poorer without this wonderful addition to Wisconsin Blue Cheese making. A slightly sweet, edgy finish makes this a superb accompaniment to sweet wines and, as recommended by the Hidden Springs web site, single malt scotches.  

BelGioioso Gorgonzola – Most definitely an Italian Gorgonzola dolce. Aged 90 days. Distinguished by a rich, creamy texture and beautiful blue-green veining. At it’s best at room temperature spread on veggies or chunks of Italian bread. Pair with fresh fruit such as Asian pears and top with chopped toasted walnuts.

Sartori Gorgonzola – A customer favorite since it’s introduction several years ago. We had been asked frequently for an Italian sweet Gorgonzola but were unable to find what it was that our customers wanted until Sartori came along with this exceptional blue. One taste and owner Mark Lutz said “This is it. This is what our cutomers were describing” Try it…you won’t be disappointed.

Here’s a quick and easy BLUE CHEESE DIP recipe. Adapted from a recipe published by The Wisconsin Milk Marketing Board in 2006.

In a food prcessor or blender puree 1 1/2 cups creamy small curd cottage cheese until smooth. Remove to a serving bowl and stir in 1/4 tsp salt and 1/4 tsp pepper. Add 1 Tbsp Worcestershire sauce and 6 drops hot pepper sauce such as Tabasco. Thin with 3 Tbsp milk or cream if desired. Crumble and add about 2 oz Blue cheese (Blue Affinee would be a good choice). Cover and refirigerate. May be made several days before using as the flavor takes time to develop. Serve with veggies, chips or crackers.

Two additional recipes using Montforte Blue Cheese (from an earlier post)

STEAK AND ONIONS WITH BLUE CHEESE BUTTER

• 2 Tbsp butter
• 2 Tbsp Montfort Blue
• 2 tbsp chopped fresh chives
• 1 large or 2 small red onions
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 4 1″ thick beef tenerloins (about 1 Lb)

Mix together butter, cheese and chives. Mixture should be thoroughly blended. Refrigerate until firm.

Cut and skewer onions. 1/2 inch slices will work fine. Blend olive oil with Worcestershire and brush onions. Season with salt and pepper to taste. (Metal skewers are preferred.) 

Place skewered onions on hot grill, cover and cook 5 minutes. (Grill should be set about 5 ” above coals.) Add steaks and turn onion skewers. Grill an additional 7 to 12 minutes turning beef once. Top steaks with blue cheese butter and grilled onions. 

BISTRO BURGERS WITH BLUE CHEESE

• 1 # ground beef
• 1/4 cup chopped parsley
• 2 Tbsp minced chives
• 2 Tbsp Dijon style mustard
• 1/4 tsp dried thyme
• 2 oz Montfort Blue or Gorgonzola, cut into 4 squares.
• Lettuce and tomato slices.
• 4 hard rolls of choice

Combine beef, parsley, chives, mustard and thyme in large bowl. Divide beef mixture into 8 portions. Shape into thin patties about 3 inches in diameter. Place 1 piece of the blue onto 4 of the patties and cover with remaining 4. Press to seal.

Grill over medium heat for 15 minutes turning once. Serve on rolls with lettuce, tomato and additional mustard. Enjoy!

Here are four Wisconsin Blues you don’t want to miss. All are award winners and all are priced at about $9.99 a pound….an incredible bargain for this kind of quality cheese.

Montforte Blue – U.S. Championship Cheese Contest Best In Class 2006 & 2011. A beautifully veined sturdy Blue. Ideal for salads, dressings, and grilled or broiled meats.

Montforte Gorgonzola – Voted World’s Best in 2006. 1st place in the American Cheese Society competition in 2007 & 2010. More delicate and younger than a Blue. Ideal for sauces. Veining is more greenish-blue in color than a true deep blue.

Both Montforte Blue and Gorgonzola are produced in Montfort, WI about 1 hour West of Madison. Tours are available.

Black River Blue – Produced by the Wisconsin Farmer’s Union and, up to 2009, distributed by them. In 2009 distribution rights were sold to Arthur Schuman, Inc (ASI). Although distrubution is now out-of-state Black River Blue and Gorgonzola are still made right here in Wisconsin.

Black River Gorgonzola – Inspired by Italian Dolcelatte Gorgonzolas. Creamy yet firm enough for multiple uses. Nice blue cheese bite up front with a decidedly sweet, enticing finish.

We are going to start a 3 part survey of Wisconsin blue cheeses with these two cheese makers: Hook’s in Mineral Point and Roth Kase in Monroe.

Roth Kase Buttermilk Blue

This enormously popular blue is hand crafted and aged 60 days. It derives its name from the high butterfat content that gives it its rich, creamy texture and clean, slightly sweet finish. This is a classic salad blue, but is equally at home topping steaks or burgers. It is a great addition to any mac ‘n cheese recipe and sits well as a pizza topping. Pair with dark beer, Rieslings or a well made gin martini (try Wisconson’s own Rehorst Gin).

Roth Kase Blue Affinee

The best wheels of Buttermilk Blue are selected for further aging to become Blue Affinee. This extra aging (up to 6 months) produces a dense, multi-layered flavor, peppery finish and astounding color. This color, a deep, heavily veined dark blue, makes it one of the best presentation cheeses available. It truly can stand alone as the star of any cheese tray or any flight of blue cheeses. This cheese is wonderful as a base for crostini – spread on toasted bread and top with olive relish, red pepper relish, chopped dried fruits such as apricots, dates or figs, or chopped crystallized ginger.

Roth Kase Moody Blue

Lightly smoked over fruitwood with delicate hints of apple and coffee. If you believed that smoky flavors were incompatible with blue cheese then you must sample Moody Blue. Think of a well made, slightly smoky gorgonzola and you can begin to approximate the flavor of this amazing blue. Use in place of gorgonzola in your favorite pasta with gorgonzola sauce recipe. Wrap in thinly sliced prosciutto with figs and/or caramelized onions. Pair with any full-bodied red wine or choose a locally made stout or porter.

Hook’s Original Blue

A 1 year old Danish style blue that, quite frankly, could be a textbook example of what fine blue cheese making is all about. Bright, clean and fresh tasting with the perfect amount of classic Danish style saltiness, Hook’s Blue is truly a benchmark blue. Simplicity is best approach. Spread on bread or crackers. Crumble on salads or use to make the best blue cheese dressing you will ever taste.           

Hook’s Blue Paradise

A rich, mild, double cream blue with earthy hints of Portabella mushroom. Perhaps the best choice to pair with grilled or broiled meats and grilled or braised vegetables. Highly recommended. 

Hook’s Little Boy Blue

Made only from ewe’s milk collected at the height of the spring and summer grazing cycle. A true Roquefort-style Wisconsin cheese with all the trademarks of a great sheep’s milk cheese. Use as you would any Roquefort. Ideal paired with summer fruits and berries or spread on artisan style crackers such as Potter’s or Waterwheel. Use Little Boy Blue as a base for your favorite crostini as recommended above with Blue Affinee.

Best Blue Dressing

Here is an easy to make blue cheese dressing that will make you think twice about store-bought.    

You will need:

• 1 Cup Mayo (your choice: regular or low-fat)
• 1/2 Cup sour cream (again, your choice)
• 1-2 tablespoons red wine vinegar or sherry vinegar
• 1 teaspoon freshly minced garlic (don’t use produce department pre-packed garlic, it’s awful)
• 6 dashes Worcestershire sauce
• freshly ground black pepper to taste
•  4-6 oz. Hook’s Blue

Whisk the first six ingredients until blended and add crumbled Hook’s Blue. Add salt if needed. Add minced parsley if you desire additional color. Cover and refrigerate.

Taleggio

Taleggio is from the Valtaleggio region of northern Italy. This is an aromatic cheese with a pleasant buttery flavor and fruity finish. The high (48%) milkfat content of this cow’s milk cheese give it a luxurious texture and mouth feel. The slightly ruddy rind is totally edible but some prefer to lightly scrape it off. Taleggio pairs well with a wide range of red and white wines and is best enjoyed in a simple, straightforward presentation with good artisan bread.

Robiola

Robiola is made with various proportions of sheep, cow and goat’s milk, Robiola boasts an ever higher (52%) milkfat content than Taleggio. The New York Times food editor placed Robiola at the very top of Italy’s best cheeses and one taste will tell you why. This delicate straw colored cheese with notes of fresh herbs is incredibly rich and creamy and best presented simply or with a drizzle of honey. The rind is slightly richer in flavor and is definitely part of the tasting experience as there is no hint of the ammonia aftertaste found in some washed rind cheeses.

Both Robiola and Taleggio will have D.O.P. (Denominazione di Origine Protetta) on the label indicating that they are the real thing. Both cheeses are protected. No cheesemaker outside the region may use these names. These are delicate cheeses best used within a few weeks of purchase. Waxed butcher paper is the best way to store both. Due to their delicate nature, we are unable to ship Taleggio and Robiola. 

The pear shaped appearance of scamorza comes from hanging the cheese during the ripening process. Firmer than, but similar to mozzarella, scamorza is a wonderful “starter” cheese and is a great addition to any light cheese course or appetizer tray. This cheese is also considered superior to mozzarella as a melting cheese.

Scamorza

Fontina Bambina was originally made in the Valle d’Aosta in Italy. Our version is from Roth Kase in Monroe, Wi.

Fontina Bambina

Fontina Bambina offers a rich yet light tangy flavor and excellent melting characteristics. Try it in a fondue, on pizza, in lasagna, or as a topping for pasta dishes like pasta primavera. Fontina pairs well with any salami or prosciutto and fresh fruits such as plums, nectarines and peaches. Try it on a panini sandwich ot Italian sub or, for a real treat, slice it and serve with fresh bread and a glass of Riesling or Gewurtztraminer.

Emmenthaler

The true and original Swiss. Produced since the 13th century in the German speaking Emmenthal Valley of Switzerland. Emmenthaler is made in 200 lb wheels and aged an average of 10-12 months. Carbon dioxide released during the ripening process gives all Swiss cheeses their characteristic holes or “eyes”. Pale straw colored with a rich nutty flavor.

Appenzeller

Produced since the 14th century in eastern Switzerland. This straw-colored, delicate and fruity Swiss is washed with wine, cider and sometimes herbs during the curing process. Aged 3 to 6 months, Appenzeller is recognizable by it’s small “eyes”.

Jarlsberg

A perennialy popular northern cousin of Swiss cheese. This sweet, buttery, semi-soft Swiss with enormous “eyes” has been produced in Jarlsberg, Norway since the 1850′s.  

Culinary Uses

Add Swiss to any cheese sauce or fondue when added dimension and depth of flavor is desired. Ideal for melting and perfect for any gratin-style casseroles such as Gratin Dauphinois. Try a Swiss style quesedilla with tomato, bacon, onion, cilantro and your favorite salsa. Vary your favorite Lenten cheese sandwiches with the addition of any of these classic cheeses.

Picture courtesy of SO Appenzeller Kse GmbH.