Featured Cheese & Recipes

Happy Spring!

Spring has sprung! Whip up this Spring Dessert Cheese board at your next get together!

Recipe and Image provided by Proudly Wisconsin Cheese

Ingredients

  • North Country Smoked Gouda cheese

  • North Country Blue Cheese Marble

  • North Country 2 Year Aged Cheddar cheese

  • North Country Havarti cheese

  • Cocoa-dusted almonds

  • Fresh cherries

  • Fresh raspberries

  • Fresh strawberries

  • Oat crisp cookies or crackers

  • Honey

  • Chocolate-dipped dried apricots

  • Brownie brittle

  • Cinnamon graham cracker squares

  • Raspberry preserves

  • Chocolate-covered pretzels

  • Lemon bars

  • Pirouette cookies

  • Fresh mint leaves


Instructions

  1. Arrange the smoked gouda, blue cheese, cheddar and havarti on a serving board. Fill in board with almonds, fruits, oat crisps, honey, dried apricots, brittle, graham crackers, raspberry preserves, pretzels, lemon bars, cookies and mint.

Hot Taco Bites with Cool Yogurt Dip

Need a quick and easy meal everyone in your family will eat? Check out these easy Hot Taco Bites!

Recipe and Image provided by Proudly Wisconsin Cheese

Ingredients

YOGURT DIP:

  • 1 medium ripe avocado, halved, pitted and peeled

  • 1/2 cup plain Greek yogurt

  • 1/4 cup minced fresh cilantro

  • Juice of 1 medium lime

  • Salt and pepper to taste

TACO BITES:

  • 6 ounces North Country Habanero Ghost Pepper Cheese, shredded (1 1/2 cups)

  • 1/3 cup canned black beans, rinsed and drained

  • 1/3 cup fresh or frozen corn, thawed

  • 1/3 cup canned petite diced tomatoes with basil, garlic & oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 30 wonton wrappers

  • 3/4 cup dry bread crumbs

  • Olive oil


Instructions

Yogurt Dip:

  1. Place the avocado, yogurt, cilantro and lime juice into a food processor; cover and process until smooth. Season with salt and pepper to taste. Transfer dip to a bowl. Cover and refrigerate for at least 30 minutes.

Taco Bites:

  1. Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

  2. Combine the Ghost Pepper or Monterey Jack, black beans, corn, tomatoes, garlic powder and paprika in a large bowl.

  3. Keep wonton wrappers covered with plastic wrap and a damp towel. Place scant tablespoonful colby jack filling into the center of one wrapper. With the wrapper in a diamond shape, fold bottom point over filling. Fold side points toward the center over filling. Moisten remaining point with water; roll up tightly to seal. Repeat step with remaining filling and wrappers.

  4. Place bread crumbs into a medium, shallow bowl. Brush bites with water; let any excess water drip off. Coat with bread crumbs, shaking off any excess coating. Place bites on prepared pan. Drizzle with olive oil. Bake for 10-12 minutes or until golden brown. Serve warm with yogurt dip.

Spicy Potato-Sausage Soup

Warm up with this delicious cheesy sausage soup!

Recipe and image from Proudly Wisconsin Cheese

Ingredients

  • 1 pound mild or sweet Italian sausage

  • 2 tablespoons butter, cubed

  • 1 small onion, chopped

  • 3 garlic cloves, minced

  • 5 cups chicken broth

  • 4 cups whole milk

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

  • 5 cups fresh broccoli florets

  • 6 ounces North Country Cheddar cheese, shredded (1 1/2 cups)

  • 6 ounces North Country Monterey Jack cheese, shredded (1 1/2 cups)

  • Salt and pepper to taste

  • Additional shredded North Country Monterey Jack cheese

  • Optional Toppings: cooked and crumbled bacon, chopped green onions, sliced jalapenos, crispy shallots and sour cream


Instructions

  1. Cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Set aside.

  2. Melt butter in a Dutch oven over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Reduce heat to medium-low. Add garlic; cook and stir for 1 minute.

  3. Gradually stir in chicken broth and milk. Add potatoes. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 15-20 minutes or until potatoes are tender, stirring occasionally. Cool slightly.

  4. Remove half of the potatoes; set aside. Process remaining soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm soup over medium-low heat. Stir in broccoli. Cook for 8-10 minutes or until broccoli is tender, stirring frequently.

  5. Reduce heat to low. Stir in reserved sausage and potatoes; heat through. Remove from the heat. Gradually stir in cheddar and monterey jack until melted. Season with salt and pepper to taste.

  6. Garnish with additional shredded monterey jack and toppings as desired.

Cheesey Cauliflower Pizza Crust

Most people start off a new year with a new diet or workout kick. So why not spice up your new cauliflower curst pizza with some delicious cheese!

Image and Recipe from Proudly Wisconsin Cheese

Ingredients

CAULIFLOWER PIZZA CRUST:

PIZZA:

  • 1/3 cup pizza sauce

  • 6 ounces North Country Cheese Mozzarella cheese, shredded (1 1/2 cups)

  • 1/3 cup thinly sliced sweet mini bell peppers

  • 1/3 cup sliced fresh mushrooms

  • 1/2 cup Crumbled Feta cheese (3 ounces)

  • Fresh baby spinach

  • Crushed red pepper flakes

Instructions

Cauliflower Pizza Crust:

  1. Heat oven to 400°F. Line a 17 x 12-inch baking pan with parchment paper.

  2. Place cauliflower on a cheesecloth or clean kitchen towel; twist to squeeze dry. Combine the cauliflower, mozzarella, parmesan, egg, garlic powder, oregano and salt in a large bowl.

  3. Turn dough out onto prepared pan. Pat dough into a 10-inch circle, about 1/4-inch thick.

  4. Bake for 40-45 minutes or until crust is golden brown.

Pizza:

  1. Spread pizza sauce on crust to within 1/2 inch of edges. Sprinkle with mozzarella. Top with bell peppers and mushrooms.

  2. Bake for 10-12 minutes or until cheese is bubbly. Top with feta, spinach and red pepper flakes.

Summer Mezze Cheese Platter

Who doesn’t love a good cheese tray? Put a cute spin on one with this platter!

Image and Recipe provided by Proudly Wisconsin Cheese

Ingredients

MARINATED CHEESE CURDS:

CHEESE BOARD:

  • Small honeydew melon, seeded and peeled

  • Thinly sliced prosciutto

  • North Country Cheese Parmesan cheese

  • North Country Cheese Provolone cheese

  • Hummus

  • Olive oil

  • Smoked paprika

  • Grilled pita bread, cut into wedges

  • Fresh apricots, halved, pitted and sliced

  • English cucumber slices

  • Cherry tomatoes, halved

  • Thinly sliced bresaola sausage or prosciutto

  • Thinly sliced salami

  • Marinated quartered artichoke hearts

  • Pitted green and Kalamata olives

  • Pickled jalapeno pepper slices

  • Pickled pepperoncini peppers

  • Whole almonds

  • Fresh basil and oregano leaves

Instructions

Marinated Cheese Curds:

  1. Combine the first six ingredients in a large jar or bowl. Add cheese curds. Cover and refrigerate for at least 4 hours.

Cheese Board:

  1. Cut honeydew into slices; wrap slices with prosciutto.

  2. Arrange the parmesan, provolone and cheese curds on a serving platter. Add hummus. Drizzle with olive oil; sprinkle with paprika. Fill in platter with pita bread, apricots, prepared honeydew, cucumber, tomatoes, charcuterie, artichokes, olives, pickled peppers and almonds. Garnish with basil and oregano.

Caramelized Pineapple Picks

One of the most controversial fruit (does it belong on pizza or not?), pineapple pairs beautifully with cheese! Check out these little bite size snacks!

Image and recipe provided by Proudly Wisconsin Cheese

Ingredients

  • 1 small fresh pineapple, peeled, cored and cut into 1-inch pieces

  • 2 tablespoons butter, cubed

  • 2 tablespoons brown sugar

  • 16 ounces North Country Gouda cheese, cut into 1-inch pieces

  • Picks or toothpicks

Instructions

  1. Warm a large, nonstick skillet over medium-high heat. Toast pineapple, in batches, for 2-3 minutes on each side or until brown. Set aside.

  2. Warm butter and brown sugar in the same pan over medium heat. Cook and stir for 2-3 minutes or until brown sugar is dissolved and mixture is slightly thickened. Add pineapple in batches; toss to coat.

  3. Remove from the heat. Cool pineapple and sauce slightly. Thread gouda and pineapple on picks; drizzle with remaining sauce.

Steak and Blue Cheese Slaw Wrap

Try and twist on a good grilled steak! Add it to a wrap and add some slaw!

Recipe and Image by Proudly Wisconsin Cheese

Ingredients

  • 1 1/2 pounds strip steak

  • 2 tablespoons olive oil

  • Salt and pepper

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon celery salt

  • 4 cups coleslaw mix

  • 1 1/2 cups North Country’s Blue Cheese Crumbled (9 ounces)

  • 6 spinach-flavored wraps or tortillas (12 inches), room temperature

Instructions

  1. Grease grill grate. Heat grill to medium-high.

  2. Pat steak dry with paper towels. Brush with olive oil; season with salt and pepper. Grill steak, covered, over medium-high heat for 4-5 minutes on each side or until a thermometer inserted in meat reads 145°F. Transfer steak to cutting board. Cover and let rest for 10 minutes.

  3. Meanwhile, combine the mayonnaise, sour cream, red wine vinegar and celery salt in a large bowl. Fold in coleslaw mix. Gently fold in blue cheese.

  4. Thinly slice steak against the grain. Top wraps with steak and coleslaw. Roll up tightly.

Recipe Tip

A 14-ounce bag of store-bought coleslaw mix yields about 7 cups.

Creamy Poblano-Chicken Enchiladas

In honor of Cinco de Mayo yesterday here’s a fantastic recipe for twist on the classic enchiladas.

Recipe and Images by Proudly Wisconsin Cheese

Ingredients

  • 5 medium poblano peppers

  • 1 medium onion, peeled and quartered

  • 5 garlic cloves, peeled

  • 1 tablespoon olive oil

  • 1 1/2 cups chicken stock

  • 1/2 cup heavy whipping cream

  • Salt and pepper to taste

  • 4 cups shredded cooked chicken

  • 1 can (16 ounces) pinto beans, rinsed and drained

  • 15.5 ounces North Country’s Monterey Jack cheese, shredded and divided (about 3 3/4 cups)

  • 8 flour tortillas (8 inches)

  • Chopped tomatoes, fresh cilantro, lime wedges and sour cream

Instructions

  1. Heat oven to 400°F.

  2. Place the poblano peppers, onion and garlic on a 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer.

  3. Bake for 25-30 minutes or until peppers are lightly charred, turning vegetables once with tongs. Place peppers in a bowl; cover and let stand for 20 minutes. Set onion and garlic aside to cool.

  4. Peel off or rub peppers with a paper towel and discard charred skin. Remove stems and seeds. Coarsely chop peppers.

  5. Place the peppers, onion and garlic in a food processor; cover and process until mixture is smooth. Add chicken stock and cream; cover and process until combined. Season with salt and pepper to taste.

  6. Spread 1 1/2 cups cream sauce in the bottom of a greased 13 x 9-inch baking dish.

  7. Combine the chicken, beans and 3 cups monterey jack in a large bowl. Spread about 1 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining sauce and monterey jack.

  8. Cover dish with greased aluminum foil. Bake for 25 minutes. Uncover; bake for 10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.

  9. Serve with tomatoes, cilantro, lime wedges and sour cream.

Picnic Box

This weather is perfect for those picnic park dates! Bring along this Picnic box to surprise your partner on your next date!


Image and recipe by Proudly Wisconsin Cheese

Ingredients

Fresh basil leaves


Instructions

  1. Thinly slice block mozzarella to 1/8-inch thickness. View post for how to make cheese flowers.

  2. Arrange the cheddar and Merlot BellaVitano in the box. Fill in with meat sticks, berries, pretzels, pickled vegetables and dill pickles, salami, chips, fig jam, baguette, cucumbers, crackers, mozzarella and radish flowers. Garnish with basil.

Easter Breakfast

Are you in charge of a meal for Easter? Need some ideas? Not sure what to make?


Take a look at this delicious Ham and Colby Crustless Quiche!


Recipe and Image provided by Proudly Wisconsin Cheese

Ingredients

  • 8 large eggs

  • 3/4 cup heavy whipping cream

  • 3/4 cup milk

  • 1/2 teaspoon each salt and pepper

  • 6 ounces North Country Colby Longhorn cheese, shredded (1 1/2 cups)

  • 1 cup diced fully cooked ham

  • 1/2 cup chopped green onions

  • 1/2 cup thinly sliced sweet mini bell peppers

Instructions

  1. Heat oven to 350°F.

  2. Whisk the eggs, cream, milk, salt and pepper in a large bowl. Stir in the colby, ham and green onions.

  3. Pour in a greased 9-inch deep-dish pie plate. Top with bell peppers.

  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.

Slow-Cooker Mac and Cheese with Smoked Gouda

Who doesn’t love a good classic mac and cheese? Now add some smoked gouda to it and make it even more melt in your mouth delicious!

Image and recipe provided by Proudly Wisconsin Cheese

Ingredients

  • 1 package (16 ounces) uncooked penne pasta

  • 3 cups half-and-half cream

  • 1 can (12 ounces) evaporated milk

  • 1/2 teaspoon each salt and pepper

  • 1 teaspoon smoked paprika

  • 1/4 cup butter, cut into small cubes

  • 12 ounces North Country Gouda Smoked cheese, shredded (3 cups)

  • 1 pound thick-cut bacon

  • 1 cup packed brown sugar

Instructions

  1. Place pasta in a greased 6-quart slow cooker. Pour in cream and evaporated milk. Stir in the salt, pepper and paprika. Dot with butter.

  2. Cover and cook on low for 1 hour. Stir and check pasta for doneness. Cover and cook for 30-60 minutes or until pasta is al dente. Gradually stir in gouda. Cover and cook for 15-30 minutes longer or until cheese is melted.

  3. Meanwhile, heat oven to 400°F. Place greased wire racks on two aluminum foil-lined rimmed baking sheets.

  4. Arrange bacon strips in a single layer on waxed paper. Rub each with brown sugar. Place bacon on wire racks, taking care to not overlap. Bake for 25-30 minutes or until crisp. Cool completely. Chop bacon into pieces.

  5. Spoon mac and cheese into serving bowls. Top with bacon.

Cheesy Cauliflower Pizza Crust

Still sticking strong to those eat healthier resolutions? Try this cauliflower pizza crust with a twist out!

Image and recipe by Proudly Wisconsin Cheese

Ingredients

CAULIFLOWER PIZZA CRUST:

PIZZA:

  • 1/3 cup pizza sauce

  • 6 ounces North Country Cheese Mozzarella cheese, shredded (1 1/2 cups)

  • 1/3 cup thinly sliced sweet mini bell peppers

  • 1/3 cup sliced fresh mushrooms

  • 1/2 cup Crumbled Feta cheese (3 ounces)

  • Fresh baby spinach

  • Crushed red pepper flakes

Instructions

Cauliflower Pizza Crust:

  1. Heat oven to 400°F. Line a 17 x 12-inch baking pan with parchment paper.

  2. Place cauliflower in a cheesecloth or clean kitchen towel; twist to squeeze dry. Combine the cauliflower, mozzarella, parmesan, egg, garlic powder, oregano and salt in a large bowl.

  3. Turn dough out onto prepared pan. Pat dough into a 10-inch circle, about 1/4-inch thick.

  4. Bake for 40-45 minutes or until crust is golden brown.

Pizza:

  1. Spread pizza sauce on crust to within 1/2 inch of edges. Sprinkle with mozzarella. Top with bell peppers and mushrooms.

  2. Bake for 10-12 minutes or until cheese is bubbly. Top with feta, spinach and red pepper flakes.

Instant Pot Italian Wedding Soup

Looking for a quick and easy recipe for dinner tonight? Check out this Instant Pot Recipe for just that!

Recipe and Image from www.wisconsincheese.com

Ingredients

MEATBALLS:

SOUP:

Instructions

Meatballs:

  1. Line a baking sheet with waxed paper.

  2. Combine the parmesan, bread crumbs, egg, garlic powder, Italian seasoning and pepper in a large bowl. Crumble turkey over parmesan mixture; mix just until combined. Shape turkey mixture into 1-inch balls. Place on prepared pan. Set aside.

Soup:

  1. Select sauté setting on Instant Pot® and set to high heat. Warm olive oil. Cook and stir carrots and celery in oil for 5-7 minutes or until tender. Season with salt and pepper to taste.

  2. Select cancel setting. Add chicken broth and reserved meatballs. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select soup setting; set time for 3 minutes.

  3. Select cancel setting. Quick release pressure carefully, as directed by manufacturer. Stir in pasta. Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select soup setting; set time for 3 minutes.

  4. Select cancel setting. Quick release pressure carefully, as directed by manufacturer. Insert a thermometer into meatballs to read at least 165°F. Gradually stir in parmesan and spinach. Let stand until spinach is wilted. Serve with shaved parmesan and red pepper flakes.

Recipe Tips

  • Instant Pot® settings may vary per brand; please reference the manufacturer’s directions.

  • When the Instant Pot® reaches high pressure, the timer will start counting down for 3 minutes.

Christmas Day Cheese Board!

Who doesn’t love a beautiful cheese board? Take a look at this gorgeous and festive holiday spread!

Holiday Garland Cheese Board

Image and recipe provided by wisconsincheese.com

Ingredients

Instructions

  1. Cut cheddar and muenster with a holly leaf-shaped cookie cutter. Pipe or spoon asiago cheese into peppers.

  2. Arrange rosemary in a garland shape on a serving board. Place the cheddar, muenster and stuffed peppers. Fill in board with miniature peppers, olives, walnuts, cranberries and crackers.

Delicious Party Appetizer

Need a last-minute recipe for your Christmas party? Check out this super easy and delicious pull apart bread recipe!

Spicy Pull-Apart Christmas Tree Bread

Image and recipe provided by wisconsincheese.com

Ingredients

RED PEPPER DIPPING SAUCE:

  • 1 jar (12 ounces) roasted sweet red peppers, drained

  • 2 ounces Classic Parmesan cheese, grated (2/3 cup)

  • 1/3 cup unsalted whole almonds

  • 1 teaspoon garlic powder

  • 1 teaspoon crushed red pepper flakes

TREE BREAD:

  • 1 tube (13.8 ounces) refrigerated pizza crust

  • 1 1/2 teaspoons garlic powder, divided

  • 6 ounces North Country Pepper Jack Cheese

  • 3 tablespoons butter, cubed and melted

  • Minced fresh parsley

  • Crushed red pepper flakes

Instructions

Red Pepper Dipping Sauce:

  1. Place the sauce ingredients in a food processor; cover and process until mixture is smooth. Set aside.

Tree Bread:

  1. Heat oven to 375°F. Line a 15 x 10-inch baking pan with parchment paper.

  2. Unroll pizza crust on a lightly floured cutting board into a rectangle, 9-inches long; sprinkle with 1/2 teaspoon garlic powder. Cut crust widthwise into four strips, each 2 1/4-inches wide. Cut strips lengthwise yielding 16 rectangles.

  3. Cut pepper jack into 16 cubes, about 3/4-inch each. Wrap each rectangle around a pepper jack cube; seal dough around cheese. Roll dough into balls.

  4. Arrange balls in a tree shape on prepared pan. Bake for 8 minutes. Meanwhile, combine butter and remaining garlic powder. Divide butter mixture in half; brush half of the mixture on rolls.

  5. Cover with aluminum foil; bake for 10-12 minutes longer or until golden brown. Brush rolls with remaining butter mixture. Sprinkle with parsley and red pepper flakes.

  6. Serve rolls with reserved sauce.

Thanksgiving Twist

Are you sick of the same mashed potatoes and sweet potatoes at your Thanksgiving table? Give these Ultimate Twice Baked Potatoes a try to spice things up!

Ultimate Twice Baked-Potatoes

Recipe and image provided by Proudly Wisconsin Cheese

Recipe and image provided by Proudly Wisconsin Cheese

Ingredients

Instructions

  1. Heat oven to 400°F.

  2. Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Season with salt and pepper. Bake for 55-60 minutes or until tender. Cool potatoes on a wire rack.

  3. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp into a large bowl, leaving each half with a 1/4-inch shell.

  4. Mash pulp and butter. Add the onion & garlic cheese, sour cream and milk; mash until desired consistency. Stir in 1/2 cup cheddar and parsley. Season with salt and pepper.

  5. Spoon filling into potato shells; return to the pan. Sprinkle with remaining cheddar. Bake for 15-20 minutes longer or until potatoes are warmed through. Garnish with parsley.

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Sausage-Stuffed Acorn Squash with Gouda

With the fall season comes delicious Acorn Squash. If you’re looking for another way to make your squash keep on reading!

Image and Recipe provided by Proudly Wisconsin Cheese

Image and Recipe provided by Proudly Wisconsin Cheese

Ingredients

  • 4 medium acorn squash

  • 2 tablespoons olive oil, divided

  • Salt and pepper

  • 1 pound bulk hot Italian sausage

  • 1 small onion, chopped

  • 2 medium apples, cored and diced

  • 1 tablespoon minced fresh sage

  • 1 cup packed fresh baby spinach, chopped

  • 2 tablespoons apple butter

  • 8 ounces North Country Cheese Smoked Gouda, shredded and divided (2 cups)

Instructions

  1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with aluminum foil.

  2. Cut tops off of squash; remove seeds and discard. Brush cut sides of squash with 1 tablespoon olive oil; season with salt and pepper. Place squash cut side down on prepared pan. Bake for 40-45 minutes or until tender.

  3. Meanwhile, cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.

  4. Sauté onion in remaining olive oil in the same pan over medium-high heat for 3 minutes. Reduce heat to medium. Add apples and sage; cook and stir for 2-3 minutes or until apples are tender. Stir in the spinach, apple butter and sausage. Cook and stir for 2-3 minutes longer or until heated through. Remove from the heat. Stir in 1 1/2 cups gouda.

  5. Spoon sausage mixture into squash. Bake for 15 minutes. Sprinkle with remaining gouda. Bake for 5-6 minutes longer or until cheese is melted.

Halloween Fun!

Who doesn’t love a good Halloween themed meal?!

Jack-o’-Lantern Beef Potpie

Photo & Recipe provided by Proudly Wisconsin Cheese

Photo & Recipe provided by Proudly Wisconsin Cheese

Ingredients

  • 1 large green pepper

  • 1 large sweet red bell pepper

  • 1 pound lean ground beef (90% lean)

  • 1 medium onion, chopped

  • 1 can (15 ounces) black beans, rinsed and drained

  • 1 can (10 ounces) diced tomatoes and green chilies, undrained

  • 1 teaspoon garlic powder

  • 10 ounces North Country Cheese Havarti cheese, shredded and divided (2 1/2 cups)

  • 2 sheets refrigerated pie pastry

  • 2 large eggs

  • Orange and green food coloring, optional

Instructions

  1. Heat oven to 425°F. Line a 17 x 12-inch baking pan with parchment paper.

  2. Finely chop half of each green and red bell pepper; set aside remaining bell peppers. Cook the beef, onion and chopped bell peppers in a large skillet over medium heat until meat is no longer pink; drain.

  3. Add the black beans, tomatoes and garlic powder; cook and stir for 4-6 minutes or until heated through, stirring occasionally. Remove from the heat. Stir in 2 cups havarti.

  4. Roll out one pie pastry on a lightly floured surface to a 10-inch circle. Transfer to prepared pan. Spoon beef mixture in the center of pastry to within 1/2 inch of edges. Roll out remaining pastry to a 10-inch circle. Cut pumpkin face; set aside cutouts for the stem and leaf. Place pastry over beef mixture. Pinch pastry edges together and fold under to seal. Shape stem and leaf with reserved pastry; place on pie.

  5. Whisk one egg and orange food coloring if desired in a small bowl. Brush pumpkin with egg wash. Whisk remaining egg and green food coloring if desired in another bowl; brush over stem and leaf.

  6. Bake for 15 minutes. Brush pastry with egg washes. Sprinkle remaining havarti in eyes and mouth. Cut reserved bell peppers for pupils in eyes and teeth; place on pie. Bake for 14-16 minutes longer or until crust is golden brown.

Spicy Fall Cheese Board

Got invited to a get together? Not sure what to bring? How about a classic cheese tray with a twist! Add a little spice!

Spicy Cheese Board

Image and Recipe provided by Proudly Wisconsin Cheese

Image and Recipe provided by Proudly Wisconsin Cheese

Ingredients


Instructions

  1. Arrange the pepperjack, muenster, blue cheese, gouda and beef sticks on a serving board.

  2. Arrange summer sausage on a serving plate. Thread jalapeno peppers, cheese curds and summer sausage on toothpicks; place on top.

  3. Serve with mustard, pretzels, pickles, almonds, snack mix and pickle relish.

Fall in love with Apple Pie

So you’ve been to the pumpkin patch and apple orchards a hundred times now. You have all these apples that you don’t know what to do with. Give this apple pie recipe with a twist a try!

Cheddar Apple Pie Bars

Photo and recipe provided by Proudly Wisconsin Cheese

Photo and recipe provided by Proudly Wisconsin Cheese

Ingredients

  • 3 cups plus 4 teaspoons all-purpose flour, divided

  • 1 1/2 cups (3 sticks) cold butter, cubed

  • 2 1/2 cups sugar, divided

  • 4 to 5 tablespoons ice water

  • 6 ounces North Country Cheese 2 Year Sharp Cheddar cheese, shredded (1 1/2 cups)

  • 6 medium tart apples, peeled, cored and thinly sliced

  • 1 tablespoon apple pie spice

  • Vanilla ice cream

Instructions

  1. Heat oven to 350°F.

  2. Place 3 cups flour and cold butter in a food processor; cover and pulse just until mixture resembles pea-sized crumbs. Add 1 1/2 cups sugar; cover and pulse until combined. Add ice water, 1 tablespoon at a time, pulsing after each addition until dough just holds together when pinched. Add cheddar; cover and pulse until dough is crumbly.

  3. Press half of the dough in bottom of a greased 13 x 9-inch baking dish.

  4. Place apples in a large bowl. Combine the apple pie spice, remaining flour and sugar in a small bowl; sprinkle on fruit and toss lightly. Spoon apple mixture over crust.

  5. Sprinkle with remaining dough. Bake for 50-60 minutes or until fruit is bubbly and topping is golden brown. Cool completely on a wire rack before cutting into bars. Serve with ice cream.

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