Stars and Stripes Cheeseboard

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Ingredients:

• Seedless watermelon, cut into slices

• Fresh blueberries

• Fresh strawberries

• North Country White Cheddar Cheese Curds

• Athenos Feta cheese, cubed

• North Country White Cheddar cheese, cubed

• Crave Brothers Farmstead Classics Fresh Mozzarella cheese - Ciliegine

Instructions

Cut watermelon slices with a star-shaped cookie cutter. Thread fruit and cheese on skewers to create flag design.

Recipe Tip

Smaller skewers can also be used and arranged to create photo

Cheesemonger Tip

Fresh, milky mozzarella balls are available in different sizes; ciliegine means "cherry-sized" in Italian. They're the perfect size for salads and appetizers.

Summertime Cheeseboard

INGREDIENTS LIST

• North Country Garden Vegetable Cheese

• North Country Cheddar cheese

• North Country Onion & Garlic

• North Country Asiago cheese

• North Country Fresh Colby

• Sliced fresh plums

• Breadsticks

• Fresh strawberries

• Louie’s Summer Sausage

• Pistachios

• Fresh blackberries

• Candied pecans

• Sliced fresh kiwifruit

• Thinly sliced capicola

• Raspberry jam

• Thin wafer crackers

Instructions

1. Arrange the Garden Vegetable, cheddar, Onion & Garlic, Asiago and the colby on a serving board. Fill in board with plums, breadsticks, strawberries, salami, pistachios, blackberries, pecans, kiwi, capicola, raspberry jam and crackers.

Recipe Tips

Try replacing the garden vegetable cheese with veggie spread or onion & garlic cheese with onion and chive spread.

Jalapeno Popper Cheese Sticks

• Ingredients

• 1/2 package (4 ounces) cream cheese, softened

• 1/4 cup finely chopped shallots

• 1 teaspoon garlic powder

• Pinch each salt and pepper

• 12 ounces prepared pizza dough

• 1 tablespoon olive oil

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

• 4 ounces North Country Cheddar Cheese, shredded (1 cup)

• 4 fresh jalapeno peppers, thinly sliced

• North Country Parmesan Cheese, crushed red pepper flakes and warmed marinara sauce, optional

• Instructions

  Place pizza stone on lower rack in a cold oven. Heat oven to 450°F. Bake stone for 1 hour.

  Beat the cream cheese, shallots, garlic powder, salt and pepper in a small bowl until blended. (Mixture will not be smooth.)

  Roll out pizza dough into a 12-inch circle, about ½ inch thick, on lightly floured waxed paper. Brush with olive oil. Spread cream cheese mixture to within 1 inch of edges. Layer with the mozzarella, cheddar and jalapenos. Transfer dough to pizza peel. 

  Carefully transfer to pizza stone. Bake for 18-20 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.

  Serve with parmesan, red pepper flakes and marinara sauce if desired.

• Recipe Tips

• Avoid touching face when handling the jalapeno peppers. Consider wearing gloves, as oils may burn skin.

• For less spicy heat, remove seeds and membranes from jalapenos before slicing.

• Substitute Shallots for regular onions or green onions.

Cheesy Chicken Sheet-Pan Nachos

Photo and Recipe Courtesy of Dairy Farmers of Wisconsin

INGREDIENTS LIST

• 4 boneless skinless chicken breast halves (4 ounces each)

• 1 packet taco seasoning

• 1 tablespoon olive oil

• 2 medium limes, halved

• 1 bag (13 ounces) tortilla chips

• 4 ounces North Country Cheddar cheese (1 cup)

• 4 ounces North Country Monterey Jack cheese (1 cup)

• Optional toppings: diced avocado, minced fresh cilantro, sliced jalapenos, lime wedges, pico de gallo and sour cream

Instructions

1. Flatten chicken to a 1/4-inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.

2. Warm olive oil in a large skillet over medium heat. Add chicken; cook for 3-5 minutes per side or until a thermometer inserted in chicken reads 165°F. Transfer to a cutting board. When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.

3. Heat oven to broil. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with cheddar and monterey jack. Top with chicken. Broil 6 inches from the heat for 4-6 minutes or until cheeses are melted.

4. Garnish with toppings as desired. Serve immediately. 

Recipe Tips

• The chicken may be cooked and sliced up to a day in advance. When preparing nachos, toss cold chicken with lime juice just before topping chips. 

Cheesemonger Tip

It’s fun to experiment with bolder flavors; try this recipe with sharp cheddar cheese, too! The cheddar flavor becomes more complex with age.

Sweet and Savory Brunch Cheeseboard

INGREDIENTS LIST

• North Country Medium Cheddar Cheese

• North Country Dill Havarti Cheese

• North Country Gourmet Onion & Garlic Cheesespread

• Sartori Espresso BellaVitano® cheese

• Whipped heavy cream

• Honey

• Bagel crisps

• Peppered smoked salmon, thinly sliced

• Fresh dill sprigs

• Cucumbers, thinly sliced

• Store-bought crepes

• Fresh strawberries

• Strawberry preserves

Instructions

1. Arrange the cheddar, havarti, toasted onion cheese and Espresso BellaVitano® on a serving board. Drizzle whipped cream with honey in a small bowl; place on the board. Fill in board with bagel crisps, salmon, dill, cucumbers, crepes, strawberries and strawberry preserves.

Cheesemonger Tip

This board features flavors that are a little bit sweet and a little bit savory. Fun for a party and the best part is your guests get to choose their cheese and flavors!

February Cheese Board

Photo and Recipe Courtesy of the Dairy Farmers Of Wisconsin

INGREDIENTS LIST

• Carr Valley Caso Bolo Mellage cheese

• North Country Cheese Gouda

• Door Artisan BelAdagio cheese

• North Country Gourmet Port Wine Cheese Spread

• Dark chocolate sea salt caramels

• Chocolate-covered coffee beans

• Thinly sliced Finocchio (fennel) salami

• Pomegranate seeds

• Chocolate toffee pieces

• Candied pecans

• Chocolate-covered strawberries

• Assorted crackers

Arrange the Carr Valley Caso Bolo Mellage, aged gouda, Door Artisan BelAdagio and Port Wine cheese spread on a serving board. Fill in board with caramels, coffee beans, salami, pomegranate seeds, toffee, pecans, strawberries and crackers.

Cheesemonger Tip-

A cheese and chocolate pairing is simply sensational. Cheese is typically soft or crumbly; pairing it with chocolate-covered coffee beans and toffee adds crunch as well as sweetness.

Salsa Verde Chicken Soup

Photo and Recipe courtesy of Dairy Farmer’s of Wisconsin

INGREDIENTS LIST

• 1 quart chicken broth

• 1 cup salsa verde

• 2 teaspoons each chili powder and ground cumin

• 2 cans (14.75 ounces each) whole kernel fire-roasted corn blend, drained

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

• 2 cups shredded cooked chicken

• 8 ounces Monterey Jack cheese, shredded (2 cups)

• Additional shredded Monterey Jack cheese

• Optional toppings: fresh cilantro, lime wedges, sour cream and tortilla chips

Instructions

1. Bring the chicken broth, salsa verde, chili powder and cumin to a boil in a Dutch oven over medium heat, stirring occasionally. Reduce heat to low; simmer, uncovered, for 10 minutes. Stir in the corn, black beans and chicken. Cook for 10 minutes longer, stirring occasionally. Gradually stir in monterey jack until melted.

2. Garnish servings with additional monterey jack and toppings as desired.

Double-Cheese, Bacon and Potato Packet

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

CHEESE

• Havarti

• Parmesan

INGREDIENTS LIST

• 1 pound Yukon Gold potatoes (about 2 medium), sliced 1/4-inch thick

• Salt and pepper

• 4 ounces Havarti cheese, shredded (1 cup)

• 1 ounce Parmesan cheese, grated (1/3 cup)

• 3 bacon strips, cooked and crumbled

• 1 teaspoon minced fresh rosemary

Instructions

1. Place half of the potatoes in a single layer onto a greased piece of double thickness aluminum foil, about 16 x 12-inches. Season with salt and pepper. Sprinkle with half of the havarti, parmesan, bacon and rosemary. Repeat layers. Fold foil into a packet and seal tightly. 

2. Grill, covered, over medium-high heat for 25-30 minutes or until potatoes are tender. Remove foil packet from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape.

Recipe Tips:

When time is tight: Toss the potato slices with 3 tablespoons water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, about 2-3 minutes. Drain potatoes. Prepare the remaining recipe as directed; check the potatoes for doneness after grilling for 12-15 minutes.

Side grilled meats with this version of loaded baked potatoes. Cooked in a foil packet, serve them at a campfire breakfast, too. Topped with bacon and two types of gooey, melted cheese, these potatoes will be popular.

Creamy Macaroni and Cheese Bake

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Ingredients

CHEESE

• Cheddar

• Parmesan

INGREDIENTS LIST

• 2 cups uncooked elbow macaroni

• 4 tablespoons butter, cubed

• 1/4 cup all-purpose flour

• 2 cups milk

• 4 teaspoons chicken bouillon granules.

• 1/4 teaspoon pepper

• 2 cups (8 ounces) shredded Mild Cheddar cheese, divided

• 1 1/2 cups cubed fully cooked ham

• 1/4 cup (3/4) ounce) grated Parmesan cheese

• Fresh minced parsley, optional

Instructions

1. Heat oven to 350°F. 

2. Cook macaroni according to package directions until al dente; drain. 

3. Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, bouillon granules and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup cheddar until melted. Stir in macaroni, ham and parmesan. Remove from the heat.

4. Transfer to greased 2-quart baking dish. Sprinkle with remaining cheddar. Bake for 20-25 minutes or until bubbly and ham is heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving. 

Recipe Tip

Any  brand of Wisconsin cheddar or parmesan cheese can be used.

Grilled Cheese Rollups

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

INGREDIENTS LIST

• 8 slices white bread, crusts removed

• 8 slices (.8 ounce each)  Cheddar cheese

• 4 tablespoons butter, cubed and divided

Instruction

1. Flatten bread slices to 1/4-inch thickness; top each with cheddar.  Roll up tightly.

2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook roll-ups, in batches, for 3-4 minutes turning until sides are golden brown. Add remaining butter as necessary. Serve immediately.

Recipe Tips

• Any brand of Wisconsin cheddar cheese can be used.

• Whole wheat or whole grain bread could also be substituted.

Cheesemonger Tip

Feeling adventurous? Experiment with different varieties of cheese! Swap in a Wisconsin fontina, colby jack, swiss or muenster for a new warm and gooey grilled cheese idea.

10 min Nacho Cheese

Ingredients:

• 2 tablespoons butter, cubed

• 2 tablespoons all-purpose flour

• 1/2 cup half-and-half cream

• 1/2 cup milk

• 1/4 teaspoon each garlic powder, onion powder and paprika

• 8 ounces Wisconsin cheddar cheese, shredded (2 cups)

• 4 ounces Wisconsin colby cheese, shredded (1 cup)

• 1 can (4-ounces) diced green chilies

• Salt and pepper to taste

• Addition milk, as desired

• Tortilla chips

Instructions:

1. Melt butter in a large saucepan over medium-low heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in cream, milk, garlic powder, onion powder and paprika. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and colby until melted. Removed from the heat. Stir in chilies. Season with salt and pepper to taste. Add milk if sauce is too thick, a tablespoon at a time. Serve immediately with chips.

Parmesan Herb Cream Cheese Veggie Pizza

Parmesan Herb Cream Cheese Veggie Pizza

Servings 8

Ingredients:

1 (8 oz.) packages refrigerated crescent rolls

1 (8 oz.) packages cream cheese, softened

1 cup (about 4 oz.) Wisconsin Parmesan cheese, grated

1 clove of garlic, minced

2 teaspoons fresh basil, minced

1 teaspoon fresh rosemary, minced

salt and pepper to taste

1 tablespoon milk

1 carrots, finely chopped

1/4 red bell pepper, chopped

3/4 cups fresh broccoli florets, chopped

1/4 cup green onion, chopped

1/2 cup finely shredded cheddar cheese 

Directions:

Preheat oven to 375* F.

Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.

Combine cream cheese, parmesan, garlic, basil and rosemary. Season with salt and pepper to taste. Add milk and stir mixture until creamy and evenly combined. Spread the mixture over the cooled crust.

Chop veggies. Sprinkle over cream cheese layer and then top with cheese. Chill in the refrigerator approximately 1 hour. Cut into squares and ENJOY!

For a variation use any of your favorite vegetables!