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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.

PARMESAN-ROASTED PUMPKIN SEED SNACK MIX

Parmesan-Roasted Pumpkin Seeds

1 Carving Pumpkin (about 5-7 lbs.)
2 Tbsp Olive Oil
2 Ounces Grated Parmesan

Snack Mix

1 Cup Unsweetened Coconut Flakes
1 Cup Dark Chocolate Chunks
¾ Cup Dried Cranberries
2 Ounces Eau Galle Parmesan Diced

Instructions

Heat oven to 300 degrees.

Remove top of pumpkin. Scrape top and sides of pumpkin, removing sees and fibers.  Place seeds in a bowl of water.  Remove seeds to paper towels to drain, pat seeds dry with paper towel.  Transfer seeds to a greased 15 x 10 baking pan.  Bake for 30 mins, stirring occasionally.

Remove pan from oven.  Drizzle seeds with olive oil.  Sprinkle with parmesan, salt, and pepper; toss to coat.  Bake for 10-12 mins longer or until light brown.  Cool completely on wire rack.

Combine the snack mix ingredients with pumpkin seeds in large bowl.
Parmesan Cheese

Slow Cooker Mac and Cheese with Smoked Gouda

Ingredients

  • 1 package (16 ounces) uncooked penne pasta
  • 3 cups half-and-half cream
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon each salt and pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup butter, cut into small cubes
  • 12 ounces Gouda Smoked cheese, shredded (3 cups)
  • 1 pound thick-cut bacon
  • 1 cup packed brown sugar


Instructions

  1. Place pasta into a greased 6-quart slow cooker. Pour in cream and evaporated milk. Stir in the salt, pepper and paprika. Dot with butter.
  2. Cover and cook on low for 1 hour. Stir and check pasta for doneness. Cover and cook for 30-60 minutes or until pasta is al dente. Gradually stir in gouda. Cover and cook for 15-30 minutes longer or until cheese is melted.
  3. Meanwhile, heat oven to 400°F. Place greased wire racks on two aluminum foil-lined rimmed baking sheets.
  4. Arrange bacon strips in a single layer on waxed paper. Rub each with brown sugar. Place bacon on wire racks, taking care to not overlap. Bake for 25-30 minutes or until crisp. Cool completely. Chop bacon into pieces.
  5. Spoon mac and cheese into serving bowls. Top with bacon.


https://wisconsincheese.com/recipes/3908/slow-cooker-mac-and-cheese-with-smoked-gouda

Smoked Gouda

Brunch Fontina-Blueberry Bread

Ingredients
1/2 cup (1 stick) butter, cubed and melted
1 cup sugar
2 large eggs
Zest and juice of 1 medium lemon
6 ounces Fontina cheese, shredded (1 1/2 cups)
1 3/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 cup fresh or frozen blueberries

Lemon Glaze:
1 cup confectioners' sugar
3 tablespoons lemon juice

Instructions
1. Heat oven to 350°F.
2. Beat the butter, sugar, eggs, lemon zest and juice in a large bowl until smooth. Stir in fontina.
3. Combine the 1 1/2 cups flour, baking powder and salt in another bowl; gradually add to butter mixture alternately with sour cream, beating each addition until combined. Toss blueberries with remaining flour. Fold in berry mixture.
4. Transfer to a greased 8 x 4-inch loaf pan. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack to cool completely.

Lemon Glaze:
1. Stir confectioners’ sugar and lemon juice in a small bowl until smooth; drizzle over bread. 


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