Recipes & Pairings

Wine & Cheese Pairings

Fontina and Herb Crescent Rolls

Ingredients

• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 ounces Fontina cheese, finely shredded (1/2 cup)
• 1 large egg, lightly beaten

Instructions

1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Combine the oregano, rosemary and thyme in a small bowl.
3. Unroll crescent roll dough; separate into eight triangles. Top each with 1 tablespoon fontina and 1/2 teaspoon herbs.
4. Roll up each from the wide end. Place rolls point side down 2 inches apart on prepared pan. Brush with egg wash. Sprinkle with remaining herbs.
5. Bake for 12-14 minutes or until golden brown. Serve warm.

Warm Garlic Cheese Bread

Ingredients

• 1 cup (2 sticks) butter, softened
• 4 garlic cloves, minced
• 3 ounces Eau Galle Asiago cheese, shredded (3/4 cup)
• 3 ounces Fontina cheese, shredded (3/4 cup)
• 2 ounces Eau Galle Parmesan cheese, grated (2/3 cup)
• 1/4 cup minced fresh parsley
• 1 loaf (1 pound) French bread, halved lengthwise

Instructions

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Beat butter in a medium bowl until light and fluffy. Add the garlic, asiago, fontina, parmesan and parsley; beat until mixture is combined.
3. Place bread cut side up on prepared pan; spread with butter mixture.
4. Bake for 12-15 minutes or until cheeses are bubbly and edges begin to brown.

Recipe Tip

Prepare butter mixture up to 3 days in advance. Cover and store in the refrigerator. Cut butter mixture into small pieces; let stand until softened. Spread on bread and bake as directed.


Select images courtesy of the Dairy Farmers of Wisconsin.

Cheesy Potatoes

Ingredients

• 7 medium russet potatoes, peeled and thinly sliced
• 3 tablespoons butter, cubed
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 6 ounces 2 Year Aged Cheddar cheese, shredded and divided (1 1/2 cups)
• 4 ounces Fontina cheese, shredded and divided (1 cup)
• 2 tablespoons snipped fresh chives
• 1/4 teaspoon Dijon mustard
• Salt and pepper

Instructions

1. Heat oven to 375°F.
2. Rinse potatoes. Transfer potatoes to a large saucepan; cover with water. Bring to a boil. Cook, uncovered, for 2 minutes. Drain and rinse potatoes with cold water; set aside.
3. Melt butter in a large skillet over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. 
4. Reduce heat to low. Gradually whisk in 1/2 cup each cheddar and fontina until smooth. Remove from the heat. Whisk in chives and Dijon mustard.
5. Layer potatoes in a greased 13 x 9-inch baking dish. Season with salt and pepper. Sprinkle with remaining cheddar and fontina. Pour cheese sauce over potatoes.
6. Bake, covered, for 45-50 minutes or until potatoes are tender. Uncover; broil 4 inches from the heat for 1-2 minutes or until top begins to brown.