© Dairy Farmers of Wisconsin
Butterkäse literally translates to "butter cheese". It is named this due to its buttery flavor and smooth, soft appearance. Snowfield's Butterkäse Style cheese is produced with autumn and winter mild, then aged for at least 3 months. It has rich buttery and sweet almond flavors with a bright, lemony finish. These sweet and savory chicken wings are the perfect add to a game day spread.
Instructions
1. Heat oven to 450°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet. |
2. Pat chicken wings dry with paper towels. Cut wings through joints into three sections; discard wing tips. Season with salt and pepper. |
3. Arrange wings in a single layer on rack. Bake for 30-35 minutes or until wings reach an internal temperature of 165°F. |
4. Meanwhile, combine the apple cider, hard cider, Worcestershire sauce and honey in a saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 8-10 minutes or until sauce is reduced to about 3/4 cup, stirring occasionally. Combine cornstarch and water in a small bowl until smooth; stir into cider mixture. Cook and stir for 2-3 minutes or until thickened. |
5. Toss wings with 1/4 cup sauce in a large bowl. Return wings to pan. Broil 4 inches from the heat for 2 minutes. |
6. Sprinkle wings with butterkäse. Broil for 1-2 minutes longer or until cheese is melted. Serve with remaining sauce. |
© Dairy Farmers of Wisconsin
1. Preheat oven to 450°F |
2. Combine pizza sauce and meatballs in large saucepan. Heat over medium heat for 12-15 minutes or until meatballs are heated through. |
3. While the meatballs are cooking, roll out and stretch pizza dough on a lightly floured cutting board to a 17" x 12" rectangle. Cut short sides of dough to angle inward, creating a football shape. Cut dough scraps into thin strips for football laces; set aside. |
4. Transfer pizza dough to a greased 15" x 10" baking pan. Excess dough will hang over edges of pan. Place string cheese within 1 inch of edges. Fold dough over string cheese, press to seal. |
5. Whisk butter and garlic powder in a small bowl; brush mixture over dough and football laces. |
6. Spoon pizza sauce and meatballs over dough. Sprinkle with mozzarella and asiago/parmesan. Top with green pepper and onion. Arrange reserved football laces on pizza. |
7. Bake for 15-17 minute or until crust is golden brown and cheese is bubbly. Cool slightly before serving. |
Tips
- Depending on the size of your meatballs, you may want to cut them in half for easier eating.
- Try with smoked string cheese or smoked mozzarella for an added savory, smoky flavor!
Ingredients
Focaccia Bread:
Cheese Board:
1. Dissolve yeast and sugar in warm water in a large bowl. Let stand for 5-6 minutes or until foamy. |
2. Combine flour and salt in a large bowl; gradually add to yeast mixture just until a dough forms. |
3. Turn dough out onto a lightly floured surface; knead just to combine. Place dough into a large bowl coated with 3 tablespoons olive oil. Flip to grease top. Cover and let rise until doubled, about 3-4 hours. |
4. Heat oven to 450°F. Brush a 15 x 10-inch rimmed baking pan with 3 tablespoons olive oil. |
5. Gently stretch dough to fill the pan. Using fingers, press dimples into dough. Wrap a small ramekin in aluminum foil. Fill with pie weights or dried beans. Lightly press ramekin into dough to make a bowl for jam, taking care to not press deeply. Press the garlic, chives, sage, capers and miniature peppers into the dough to create a design. Brush dough with remaining olive oil. Sprinkle with sea salt. |
6. Bake for 20-25 minutes or until puffed and golden brown. Let cool in pan for 10 minutes. Carefully remove the ramekin, using a knife to loosen if necessary. Transfer focaccia to a serving board. |
7. Arrange the cheddar, havarti and pepper jack on focaccia. Fill in with salami flowers, jam and olives. Garnish with sage and thyme. |
© Dairy Farmers of Wisconsin
Ingredients:
1. Top four slices of bread with the 2 Year Cheddar, Smoked Gouda and Pepper Jack. Top with remaining bread. Spread butter on the outside of sandwiches. |
2. Toast one sandwich, covered, in a large skillet over medium heat for 2-3 minutes or until the side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheeses are melted. Repeat step with remaining sandwiches. |
© Dairy Farmers of Wisconsin
Asiago Green Bean Bundles is a family-friendly recipe, perfect alongside your Easter ham or favorite main dish! These bundles find the perfect balance of sweet and salty for a side dish everyone will love.
Ingredients:
1. Heat oven to 400°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet. |
2. Arrange bacon strips in a single layer on rack, taking care to not overlap. Bake for 10 minutes. (Bacon will be partially cooked.) Remove bacon to paper towels to drain and cool. |
3. Meanwhile, bring water to a boil in a Dutch oven. Carefully add green beans in batches; cook for 2-3 minutes or until crisp-tender. Remove and immediately place green beans into a bowl of ice water. Drain and pat dry. |
4. Whisk the butter, 1/3 cup asiago, garlic powder and pepper in a large bowl. Add green beans; toss to coat. Wrap bacon around 8-10 green beans. Secure each with a toothpick. Place bundles on a greased 15 x 10-inch baking pan. Whisk maple syrup and brown sugar in a small bowl; brush over bacon. |
5. Bake for 12-15 minutes or until bacon is almost crisp. Sprinkle with remaining asiago. Bake for 4-6 minutes longer or until bacon is crisp. |
© Dairy Farmers of Wisconsin
Inspired by the well-loved green goddess dressing, the filling is delicious with garlic and herb cold pack cheese and fresh herbs. They're perfect for any party or ... anytime!
Ingredients
Instructions
1. Cut eggs in half lengthwise. Remove yolks. Mash yolks in a bowl. Stir in the garlic & herb cheese, parsley, mayonnaise, lemon juice, tarragon, salt and pepper. Adjust seasonings as desired. |
2. Spoon or pipe filling into egg whites. Garnish with parsley and tarragon. |
© Dairy Farmers of Wisconsin
Toasted onion cold pack cheese adds lots of flavor to deviled eggs without a lot of extra ingredients. The toppings are reminiscent of the ones on the popular everything bagel.
Ingredients
Instructions
1. Cut eggs in half lengthwise. Remove yolks. Mash yolks in a bowl. Stir in the toasted onion cheese, mayonnaise, Dijon mustard, garlic powder, onion powder and pepper. Adjust seasonings as desired. |
2. Spoon or pipe filling into egg whites. Garnish with dill, green onions, poppy and sesame seeds and smoked salmon . |
© Dairy Farmers of Wisconsin
This delicious grilled cheese is earthy, savory, and melty. Try adding roast beef or a smash burger patty for a meaty twist!
Ingredients:
1. Sauté onion in olive oil in a large skillet over medium-high heat until tender. Season with 1/8 teaspoon each salt and pepper. Remove onion from the pan; keep warm. |
2. Melt 1 tablespoon butter in the same pan over medium heat. Add mushrooms; cook for 4-6 minutes or until mushrooms are tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Season with remaining salt and pepper. Transfer mushroom mixture to a bowl. |
3. Spread mustard on three slices of bread. Layer with the onion, mushroom mixture and brick. Top with remaining bread. Spread remaining butter on the outside of sandwiches. |
4. Warm an electric griddle or the same skillet over medium-low heat. Toast sandwiches for 2-4 minutes on each side or until bread is golden brown and cheese is melted. |
© Dairy Farmers of Wisconsin
]]>Make your own creamy Brick Cheese spread with these easy steps! Perfect served with rye bread or hearty crackers. Makes a great appetizer!
Ingredients:
1. Beat cream cheese and milk in a large bowl until fluffy. Add the brick, onion, chives and hot pepper sauce; beat until mixture is combined. |
2. Cover and refrigerate for at least 1 hour to blend flavors. Serve with bread or crackers. |
© Dairy Farmers of Wisconsin
]]>Starting off with our most popular cheese, our 5 Year Aged Cheddar is a must-have for any cheese board! This cheddar isn't your average cheddar - it's sharp, granular, slightly crumbly, with a just a hint of those delicious cheese crystals found in aged cheddar. Our 5 Year Aged Cheddar has a rich flavor and slightly tangy bite. Incredibly versatile, this cheddar will pair with a variety of accoutrements!
Try with: Fresh berries, wheat crackers, olives
The most-awarded cheese in American history, Pleasant Ridge Reserve is a must-have for any cheese board. Produced by Uplands Cheese, Pleasant Ridge Reserve is a true farmstead cheese, made from the milk of the cows kept and raised at Uplands. It is made only in the summer months, when the cows are grazing fresh pasture. This practice results in a complex flavor of rich and salty, with a long, fruity finish and layers of caramel and nuts throughout.
Try with: Whole grain crusty bread, pickled vegetables, smoked meats
Not only will our Beer Cheese Milk Stout delight your taste buds, this uniquely marbled cheese is visually-appealing with its bold, contrasting colors. This beautiful marbling is caused by the cheese curds soaking in Milk Stout beer, then pressed into a large block of cheese prior to aging. The result? An aesthetically pleasing, authentically Wisconsin cheese.
Try with: Roasted nuts, chocolate, fruit preserves
Monterey Jack meets blue cheese in this Wisconsin original cheese by Nasonville Dairy! A semi-soft cheese with a Monterey Jack texture, beautifully marbled with blue veins woven through the curd. Another visually stunning cheese, this Marble Jack Blue has a distinct blue cheese flavor softened by the addition of creamy jack cheese.
Try with: Cured meats, crusty bread, honey
Peppercorn Cheddar is a finely aged white Wisconsin cheddar cheese blended with cracked black peppercorn. Made by Henning's Cheese, this cheddar is produced in wheels then bandage wrapped. The aging process gives this cheddar a hint of Parmesan flavor, and its robust taste balances beautifully with the cracked black peppercorns.
Try with: Cured meats, fruit preserves, fresh berries
Muenster is a semi-soft cheese with a mild flavor and buttery, creamy texture. At room temperature, Decatur Dairy's Muenster melts in your mouth. Its brilliant orange exterior adds a beautiful pop of color to any cheese board.
Try with: Wheat crackers, dried or fresh fruits, cured meats
Produced by Maple Leaf Cheese, this double milled cheddar cheese is mixed with cranberries from the bogs of northern Wisconsin. The combination of fruit and cheese gives this cheddar a tart yet sweet flavor.
Try with: Candied or roasted nuts, dried fruit, chocolate
Produced by Carr Valley, this truffle cheese is made with sheep milk, then washed in truffle oil and aged over 6 months. Delicious bits of black truffle throughout give this cheese its sweet, earthy flavor. With a smooth and creamy texture, Black Sheep Truffle Cheese adds a depth of unique flavor to any cheese board.
Try with: Crusty bread, cured meats, olives
Just like Cheddar, Gouda gets more complex as it ages. The flavor becomes more robust, while the texture is firmer than a young gouda, and as it ages, cheese crystals begin to form throughout the paste. We love using Marieke Gouda's Aged Gouda, aged 9-12 months. The aging process really enhances the flavor notes, giving it a slightly sweet, nutty flavor with a smooth, creamy consistency.
Try with: Pears, dried cherries, chocolate
LaClare's Maple Bourbon Chevre adds a delicious tangy, sweet flavor to any cheeseboard. To create this delightful, spreadable cheese, LaClare takes their award-winning original chevre and blends it with sweet maple syrup and natural bourbon flavors for a sweet, mildly tangy cheese.
Try with: Fresh berries, seeded crackers, candied nuts
Select images courtesy of the Dairy Farmers of Wisconsin
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Serves: 8
Ingredients:
1. Bring the rhubarb, strawberries, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring frequently. Reduce heat to low. Simmer, uncovered, for 40-45 minutes or until the fruit has softened and mixture has thickened, stirring occasionally. |
2. Remove from the heat. Cool jam for 10 minutes. Transfer to jars or refrigerator containers. Let stand until cooled to room temperature. |
3. Warm juustoleipa in a large, nonstick skillet over medium heat; cook for 2-3 minutes on each side or until warmed through. Transfer cheese to a cutting board. Cut juustoleipa into slices; serve warm with jam and crackers. |
Tips:
© Dairy Farmers of Wisconsin
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Serves: 6
Ingredients:
1. Heat oven to 375°F. Line a 15 x 10-inch baking pan with parchment paper. Coat with cooking spray. |
2. Whisk the eggs, milk, salt and pepper in a large bowl. Pour into prepared pan. Bake for 23-27 minutes or until omelet is set. |
3. Meanwhile, cook sausage and red bell pepper in a large skillet over medium heat until meat is no longer pink; drain. Stir in parsley. |
4. Sprinkle 2 cups Colby and sausage mixture over the omelet to within 1/2 inch of edges. |
5. Roll up omelet, jelly-roll style, starting with the long side. Lift and roll omelet with parchment or thin spatulas, peeling paper away while rolling. (Omelet and pan will be hot!) Sprinkle with remaining Colby. Bake for 2-3 minutes longer or until cheese is melted. Garnish with parsley. |
© Dairy Farmers of Wisconsin
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Makes: 2 1/2 dozen quiches
Ingredients:
1. Heat oven to 375°F. |
2. Beat the eggs, salt and pepper in a large bowl. Stir in the 3/4 cup of asiago, ham and green onions. Place tart shells on an ungreased 15 x 10-inch baking pan. Fill with egg mixture. Sprinkle with remaining asiago. |
3. Bake for 12-14 minutes or until eggs are set. Serve warm. |
© Dairy Farmers of Wisconsin
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Serves: 10-12
Ingredients:
1. Cook pasta according to package directions; drain and rinse in cold water. |
2. Meanwhile, stir 1 cup yogurt and 2 tablespoons lime juice in a small bowl. Cover and refrigerate until serving. |
3. Combine the pasta, black beans, corn and cheese in a large bowl. |
4. Whisk the salsa, cilantro, remaining yogurt and lime juice in another large bowl. Pour over pasta mixture; gently toss to coat. Season with salt and pepper to taste. |
*Want to use fresh corn? Grill or boil eight medium ears of corn and cut kernels off the cob to use in place of canned corn!
© Dairy Farmers of Wisconsin
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Makes: 6 stacks
Ingredients:
1. Heat oven to 300°F. Line a 15 x 10-inch baking pan with parchment paper. |
2. Arrange capicola in a single layer on prepared pan, taking care to not overlap. Drizzle with maple syrup. Sprinkle with pepper. Bake for 15-17 minutes or until crisp. |
3. Place six tomato slices on a serving platter. Top with the farmers cheese, basil leaves, peach slices and capicola. Repeat layers on the stacks, starting with tomato slices. |
4. Drizzle with balsamic glaze. Season with pepper. |
© Dairy Farmers of Wisconsin
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Makes: 2 dozen skewers
Ingredients:
1. Cook tortellini according to package directions; drain and rinse in cold water. |
2. Thread the vegetables, Havarti, salami, basil and tortellini on skewers. |
3. Whisk pesto and white wine vinegar in a small bowl. Slowly whisk in olive oil. Serve vinaigrette with skewers. |
© Dairy Farmers of Wisconsin
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Ingredients:
Instructions:
1. Mix seasonings into beef |
2. Divide beef into six portions and pat out into thin patties. |
3. Place 1/4 cup hi-temp cheese on top of three patties. Top with remaining patties and pinch edges to seal cheese inside |
4. Grill to desired doneness or 165F in center. Do not press down on patties while cooking! |
5. Serve on toasted buns with your choice of toppings. |
Ingredients:
Instructions:
1. Heat grill to medium-high. |
2. Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care when cutting; avoid slicing peppers through to the opposite side.) Remove and discard seeds. |
3. Place 1 pepper onto four greased double-thickness pieces of aluminum foil, each about 16 x 12 inches. Combine the pepper jack, black beans, corn and kale in a large bowl. Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each pepper. Fold foil into packets and seal tightly. |
4. Grill packets, covered, over medium-high heat for 18-22 minutes or until peppers are tender. Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes. |
5. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve stuffed peppers with tortillas and pico de gallo. |
Tips:
Want to kick up the heat? Try one of our other spicy cheeses with habaneros, ghost peppers, or Carolina reaper peppers!
© Dairy Farmers of Wisconsin
]]>Topping:
Directions:
1. Preheat oven to 350 degrees |
2. Mix squash, onion, mayo, Pine River Port Wine cheese spread, brown sugar and egg in a casserole dish. |
3. Combine crackers, pecans and sunflower seeds in a bowl, sprinkle over squash mixture |
4. Pour melted butter over crumb topping |
5. Bake 45 min or until topping is browned |
Directions:
1. Mix together Pine River cheese spread and walnuts |
2. Spread on two slices of bread |
3. Layer on pear slices |
4. Top with other slice of bread |
5. Heat panini press or fry pan |
6. Butter outside of sandwiches or spray pan or panini press |
7. Cook sandwich until cheese looks melted and bread is toasted on both sides |
8. Remove from heat, let cool a little and slice in two |
Ingredients:
Directions:
1. Heat oven to 350 F |
2. In a mixing bowl combine Pine River Jalapeño Cheese, onions, salsa or tomato and diced pepper |
3. Top with cheddar |
4. Bake for 15 minutes until the cheese is melted and heated through |
5. Remove from heat |
6. Serve with chips or pretzels |
Ingredients:
Directions:
1. Beat the Pine River Cheese Spread and cream cheese in a medium bowl until blended. Add shredded cheddar; mix well |
2. Cover and freeze for 30 minutes |
3. Place crushed cheese puffs in a shallow bowl |
4. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet. |
5. Shape cheese mixture into balls; roll balls in cheese puffs to coat |
6. Insert pretzels for pumpkin stems; place parsley for leaves |
7. Refrigerate until serving |
Makes approximately two dozen pieces
© DAIRY FARMERS OF WISCONSIN
]]>Ingredients:
Directions:
1. Divide Pine River Horseradish or Swiss & Almond CHeese Spread evenly between 6 tortillas, spreading out in a thin layer within 1/2" of the edge. |
2. Sprinkle each tortilla with cranberries and green onions |
3. Layer on some ham and roll up tightly |
4. Wrap roll-ups tightly in plastic wrap and refrigerate for one hour. |
5. Cut off and discard the uneven ends and slice each roll-up into 6 pieces |
Ingredients:
Instructions:
1. Boil potatoes until semi soft or slightly undercooked. Remove from heat and let cool until you can handle them. |
2. Heat oven to 350F. |
3. Cut off one end of each potato leaving about 2/3. |
4. Using a small spoon or melon baller, carefully scoop out the inside of each potato and place in a small mixing bowl. |
5. In the mixing bowl, add bacon crumbles and 1/2 container of Pine River Horseradish Cheese spread and parsley. Stir to combine |
6. Carefully fill each hollowed out potato with cheese mixture. |
7. Place each potato, stuffed side up, on a baking sheet and place in the oven. |
8.Bake about 15 minutes or until the tips of the potato start to look a little golden. |
9. Remove from heat, place on a serving tray and sprinkle with coarse ground pepper and salt to taste. |
Ingredients:
Instructions:
1. Peel potatoes and place in a 5 qt pot |
2. Cover with cold water |
3. Cover and boil until easily poked with a fork |
4. Drain water thoroughly and place in a bowl or stand mixer |
5. Whisk for a minute and add milk, then butter (slowly), the Pine River cheese, then salt |
6. Continue until you reach desired consistency |
Directions:
1. Bring a large pot of lightly salted water to a boil |
2. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes |
3. Drain |
4. Heat olive oil in a large skillet over medium-high heat; |
5. Saute asparagus, carrots, and red pepper until tender yet firm to the bite, about 5 minutes |
6. Add tomatoes and garlic; sauce until garlic is fragrant, about 1 minute |
7. Stir in a full container of Pine River Aged Asiago and black pepper into the vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. |
8. Add pasta to sauce and toss to coat |
Ingredients
Instructions
1. Heat oven to 400°F. |
2. Arrange asparagus in a greased 13 x 9-inch baking dish. |
3. Melt 4 tablespoons butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the milk, garlic salt, pepper and nutmeg. Bring to a boil; cook and whisk for 2 minutes or until thickened. |
4. Reduce heat to low; gradually whisk in Pleasant Ridge Reserve until melted. Pour cheese sauce over asparagus. Bake, covered, for 10 minutes. |
5. Melt remaining butter; toss with bread crumbs. Sprinkle crumb mixture over sauce. Bake, uncovered, for 7-9 minutes longer or until asparagus is tender. Broil 3-4 inches from the heat for 1-2 minutes or until topping is golden brown. |
© Dairy Farmers of Wisconsin
]]>Ingredients
Instructions
1. Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Stir in the jalapeno cheese, mayonnaise, Dijon mustard, hot pepper sauce, garlic powder and pepper. Adjust seasonings as desired. |
2. Spoon or pipe filling into egg whites. Garnish with bacon. |
© Dairy Farmers of Wisconsin
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Ingredients
Instructions
1. Place potatoes in a 3-quart slow cooker. Pour in water. Dot with cream cheese and butter. Cover and cook on high for 4-5 hours or on low for 8-9 hours until potatoes are tender. |
2. Transfer all ingredients from slow cooker to a large bowl; mash potato mixture until smooth. Stir in the 1 cup cheddar, cream, chives, salt and pepper. Return potatoes to a lightly greased slow cooker. |
3. Sprinkle with remaining cheddar. Cover and cook on high until cheese is melted, about 10-15 minutes. Serve immediately, or use warm setting to keep potatoes warm for up to 4 hours. |
© Dairy Farmers of Wisconsin
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Ingredients
Instructions
1. Heat oven to 350°F. |
2. Whisk the eggs, cream, milk, salt and pepper in a large bowl. Stir in the sausage, pepper jack and bell pepper. |
3. Pour in a greased 9-inch deep-dish pie plate. Top with jalapeno pepper. |
4. Bake for 40-45 minutes or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. |
Tips
© Dairy Farmers of Wisconsin
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