This Memorial Day weekend, use mealtime as a collaborative and fun way to get family and friends into the kitchen with you! http://bit.ly/ZUVsc4
“The more than 40 dairy-friendly recipes at the site include Pear Brunch Cake, Cottage Cheese Tart, Quadruple Chocolate Ice Box Cake, Mascarpone Lemon Ice Box Parfait and Coffee and Caramel Shake.” — Milwaukee Wisconsin, JS Online
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Wisconsin Ricotta stuffed Zucchini Blossoms are a unique summer version of classic stuffed shells.
Zucchini Blossoms Stuffed with Ricotta, via Williams-Sonoma
This Memorial Day weekend, use mealtime as a collaborative and fun way to get family and friends into the kitchen with you! http://bit.ly/ZUVsc4
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Wisconsin Mascarpone + Summer’s Sweet Strawberries
Wisconsin Feta Cheese, summer grape tomatoes, basil, sausage and bread tossed together for a simple afternoon indulgence.
Recipe-Without-Instructions: fresh summery grape tomatoes, feta, basil, excellent grilled local sausage, crusty bread. Swirled up in a bowl. Eaten in-hands standing around watching somebody else mow the crazy-growing-grass. Just make sure you leave some for the do-gooder. Now go.
(Source: cheynesaw)
A wonderful array of cheese plate pairings.
The perfect ploughman’s lunch. Crunchy chewy crispy melty salty creamy nutty tangy good. Also: portable. Like all the best meals.
The budding trees and blossoming flowers are telltale signs that, at long last, the first days of summer are nearing. Celebrate your Memorial Day weekend with a cheese board featuring raw honey and apricot jam, or a simple Three-Cheese Flatbread with olive oil and fresh basil. http://bit.ly/13ep5Wx
“It’s considered the Oscars of the cheese world, and for the past decade, Pleasant Ridge Reserve has been Meryl Streep.” —
Cheese expert and consultant Raymond Hook on
Uplands Cheese’s Pleasant Ridge Reserve winning American Cheese Society’s “Best in Show” award three times . (via The Daily Meal)
Fresh Wisconsin Mozzarella and Basil = love at first sight.
The Art of Cheesemaking Video
How is cheese made? This updated 11-minute video shows how. Starting with the best milk, and over 160 years of cheesemaking experience, our licensed cheesemakers make more than 2.5 billion pounds of cheese each year.
“Wisconsin’s cheese industry is like no other, in part because of the depth of professional resources available to cheesemakers here. The Wisconsin Master Cheesemaker program is a big part of that.” —
James Robson, CEO at the Wisconsin Milk Marketing Board
Master Cheesemaker Program Announces Newest Graduates
Wisconsin Ag Connection - 05/16/2013
Smoked Wisconsin Gouda is mm mm good. Throw 1” cubes into this Pasta Salad with Roasted Red Peppers and Artichoke Hearts. (via Recipe: Pasta Salad with Smoked Gouda, Roasted Red Peppers & Artichoke Hearts Recipes from The Kitchn | The Kitchn)