Welcome to Wisconsin, where you’ll find some of the world’s best cheesemakers and cheeses. When surrounded by an incredible assortment of award-winning blocks, wheels and wedges, it’s easy to feel inspired to explore fun, new and delectable ways to savor these cheeses. Impress guests and take your cheese knowledge to the next level with unexpected preparations like pickling, smoking, infusing or creating playful presentations such as funnel cake. Plus, we’re sharing a ricotta recipe you can whip up on a whim!
In a Pickle
Pucker up to pickled cheese. Share this unique appetizer at your next cookout or party. Pickling cheese in a sweet-tangy brine with crunchy garden veggies like cucumber, red onion, and a mix of sweet red bell and jalapeno peppers adds spicy heat and cooling, crisp flavors. We suggest choosing a hard or grana-style cheese to withstand the pickling process, like Sartori Classic Asiago. The cheese is aged and has low moisture, so it doesn’t break down in the brine. This asiago won Best of Class at the 2022 World Championship Cheese Contest. It boasts an award-winning nutty flavor with an acidic bite and a zesty, creamy finish. The brine’s sweetness pleasantly contrasts with the cheese’s sharp notes. Snack on this pickled cheese medley with corn chips, or serve it to elevate antipasto platters and seasonal salads.
Make it: Pickled Veggies and Asiago Cheese
Infused with Flavor
Happy hour on the patio is about to get cheesy. Infusing spirits like vodka with cheese to make summery cocktails adds a salty, decadent, umami twist that will have you and your friends craving another round. Like pickling, choosing a low-moisture hard cheese for the long soak— one that won’t compromise flavor or texture—is essential. We selected Cello® Copper Kettle, a cheese with a nutty flavor, fruity notes and a rich, cooked caramel finish. The cheese is crafted from an exclusive recipe, cooked in copper vats and aged for 16 months to create a distinctive tasting experience. Similar to fat-washing, soaking Copper Kettle in vodka for at least eight hours allows its complex flavors to infuse the spirit. This technique transforms the vodka into a secret ingredient that adds depth and richness to every sip.
Make it: Parmesan-Infused Vodka Pineapple Martinis
Up in Smoke
There’s a good chance you’ll spot our award-winning smoked cheeses in the specialty cheese section of the grocery store. However, smoking your own cheese is a great way to stretch your culinary prowess. Rich pepper jack is an excellent cheese for experimentation with a pellet tube smoker on the grill. Its semi-soft texture allows the smoke to penetrate the cheese, while the cold smoking helps preserve its shape. Hook’s Pepper Jack won Third Place at the 2016 American Cheese Society Cheese Competition. Flecked with vibrant jalapeno peppers, this monterey jack is smooth, creamy and buttery, with a spicy kick that cuts through the smoky notes. Pair it with homemade peach chutney and crisp, seedy crackers for a delightful, mouthwatering indulgence.
Make it: Smoked Pepper Jack with Peach Chutney
State Fair Inspired
Why wait for the fair to dive fork-first into funnel cake when you can make this cheesy riff at home? Mozzarella whips mimic the classic carnival treat’s twisty, stringy look but offer a gooey, delicious surprise. Henning Mozza Whips are ideal for deep-frying, especially when lightly coated with flour and frozen beforehand to help them hold their shape. Our homemade funnel cake is dusted with confectioners’ sugar, drizzled with hot honey and topped with strawberries—striking a balance of sweet and savory. It’s all elevated with a special touch: a chef’s kiss of vanilla. Once fried, the cheese strings have a tender, airy, crisp exterior and warm, melty centers for a dreamy, melt-in-your-mouth bite.
Make it: Funnel Cake Mozza Whips
