We’ll finish up the Blue Cheese series with two Gorgonzolas and an exceptional sheep’s milk blue plus some summer grilling recipes and a quick and easy blue cheese dip.

Wisconsin produces 82% of all Blue Cheese consumed in the U.S.A. The 8 plants that produce these cheeses have doubled their production and more and more you will find Wisconsin’s Blue Cheeses on salads and grilled meats, and used in a variety of culinary foods such as in sauces and pasta.

Choosing the right blue cheese from the many available can be bewildering at best. Ages vary from 30 to 60 days and up to 1 year. Milk choices include traditional cow’s milk, sheep’s milk (Hook’s Little Boy Blue) and goat’s milk (Carr Valley Billy Goat Blue). 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.

Creating a perfect cheese tray is both easy and fun. Here are a few simple guidelines to get you started

February is National Cherry Month. Find out which Wisconsin Cheeses pair well with cherries and how Wisconsin combines savory cheddar with Door County cherries

Thanksgiving is almost here and it’s inevitable that when it’s over, you’ll be left with… leftover turkey. Actually it’s just another reason to be thankful. Some of the most comforting, homestyle meals include leftover turkey and it’s only made better with Wisconsin cheese

Unless you’re an expert cheese monger or avid cheese connoisseur, shopping for cheese can be a confusing ordeal. There are many cheese varieties and Wisconsin cheese is no different. There are basically eight classifications for Wisconsin cheese as used by the Wisconsin Milk Marketing Board, which we will summarize here

Wisconsin cheese once again wins many rewards at the 2010 World Championship Cheese Contest. Try a selection of the winners including flavored gouda, sheep’s milk cheese, provolone, peppercorn cheddar, blue cheese, mild brick, swiss, parmesan, Roth’s Private Reserve and Carr Valley cheeses