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Wine & Cheese Pairings

Brie - Moscato, Sparkling Wines, Red Pinot Noir, Red or white sweet wines, fruity red wines.
Muenster - White Sauvignon Blanc, wide variety of wines work well, Red Malbec
Monterey Jack - Riesling, Red Merlot, White Pinot Grigio, Sauvignon Blanc, Chardonnay
Havarti - White Riesling
Fontina - Chardonnay
Swiss & Baby Swiss - Sauvignon Blanc, White Reisling, Chardonnay, Merlot
Gruyere - Riesling or Pinot Noir, Sauvignon Blanc, Chardonnay, Merlot
Gouda - Chardonnay, Riesling, Sauvignon Blanc
Medium Cheddar - Many red wines are a nice complement, White Sauvignon Blanc, Red Merlot
Parmesan - Riesling, White Chardonnay, Red Pinot Noir
Asiago - Merlot or Pinot Noir, White Moscato
Farmers - Sauvignon Blanc
Gorgonzola - Pinot Noir, White Riesling, or Red Pinot Noir
Blue - White Riesling or Red Pinot Noir
Brick - White Riesling or Red Pinot Noir
Aged Cheddar - Many red wines are a nice complement, White Chardonnay, Red Cabernet Sauvignon, Reisling, Sauvignon Blanc, Merlot
Feta - White Sauvignon Blanc
Mozzarella - White Sauvignon Blanc, Red Merlot
Provolone - White Sauvignon Blanc
Romano - White Sauvignon Blanc
               
**Sweet white wines tend to have an affinity for almost all cheeses. Fruity styled wines, whether red or white, go well with most cheeses.

Thyme Gougères

Yeilds: 55 gougères

Ingredients

  • ¼ cup (½ stick) unsalted butter
  • 1 cup all-purpose flour
  • Large pinch of cayenne pepper
  • Large pinch of kosher salt
  • 1 cup plus 3 tablespoons Gruyère, finely grated
  • ½ cup Eau Galle Asiago, finely grated
  • 2 teaspoons fresh thyme leaves plus more for garnish
  • 5 large eggs

Instructions

Preheat oven to 400 °F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.

Spoon dough into a pastry bag fitted with a ½” tip or a plastic bag with a ½” cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1” – 1 ¼” rounds, spacing 1” apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.

Bake gougères until puffed and golden brown and centers ae cooked through but still moist, 20-25 minutes. Let cool slightly and serves.

DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325 °F oven until hot, 10-15 minutes.

 

Bon Appétit Test Kitchen. “Thyme Gougères”. Epicurious. September 2011.

Asiago Cheese

Three Cheese Football Pizza

Ingredients

  • 1 1/2 cups pizza sauce
  • 12 frozen fully cooked meatballs, thawed (1/2-ounce each)
  • 1 pound (16 ounces) fresh or frozen pizza dough, thawed
  • 10 pieces Baker Mozzarella String Cheese
  • 2 tablespoons butter, cubed and melted
  • 1/2 teaspoon garlic powder
  • 4 ounces Mozzarella cheese, shredded (1 cup)
  • 2 ounces Asiago or Parmesan cheese, shredded (1/2 cup)
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion


Instructions

  1. Heat oven to 450°F.
  2. Warm pizza sauce and meatballs in a large saucepan over medium heat for 12-15 minutes or until meatballs are heated through, stirring occasionally.
  3. Meanwhile, roll out and stretch pizza dough on a lightly floured cutting board to a 17 x 12-inch rectangle. Cut short sides of dough to angle inward, creating a football shape. Cut dough scraps into thin strips for football laces; set aside.
  4. Transfer pizza dough to a greased 15 x 10-inch baking pan; let excess dough hang over edges of pan. Place string cheese to within 1 inch of edges. Fold dough over cheese; press to seal.
  5. Whisk butter and garlic powder in a small bowl; brush over dough and football laces.
  6. Spoon pizza sauce and meatballs over dough. Sprinkle with mozzarella and asiago. Top with green pepper and onion. Arrange reserved football laces on pizza.
  7. Bake for 15-17 minutes or until crust is golden brown and cheese is bubbly. Cool slightly before serving.


https://wisconsincheese.com/recipes/3911/three-cheese-football-pizza

Parmesan Cheese

Italian Pasta Salad

Ingredients
3 cups uncooked rotini pasta
1 medium English cucumber, quartered and sliced
8 ounces thinly sliced hard salami, julienned
6 ounces Fontina cheese, diced (1 1/2 cups)
6 ounces Provolone cheese, diced (1 1/2 cups)
1 cup pitted Kalamata olives, halved
1 cup chopped fresh parsley
1 cup diced pickled pepperoncini peppers


DRESSING:
1/2 cup red wine vinegar
1 1/2 ounces Parmesan cheese, grated (1/2 cup)
1 1/2 teaspoons sugar
1 cup olive oil
Salt and pepper to taste
Minced fresh parsley

 

Instructions
1. Cook pasta according to package directions; drain and rinse in cold water.
2. Combine the pasta, cucumber, salami, fontina, provolone, olives, parsley and pepperoncini peppers in a large bowl.


Dressing:
1. Whisk the red wine vinegar, parmesan and sugar in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour 1 cup dressing over pasta mixture; gently toss to coat.
2. Cover and refrigerate salad and remaining dressing for at least 1 hour or until serving.
3. Stir reserved dressing. Pour over pasta salad; gently toss to coat. Garnish with parsley.



Select images courtesy of the Dairy Farmers of Wisconsin. Fontina Cheese