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 Crusted Chicken

Ingredients

CHICKEN:

  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs
  • 4 ounces Eau Galle Parmesan cheese, finely shredded (about 1 1/3 cups)
  • 1/2 teaspoon each salt and pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/3 cup olive oil

Instructions

Chicken:

  1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Combine the flour, garlic powder and onion powder in a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Combine the bread crumbs, parmesan, salt and pepper in another large, shallow bowl.
  3. Pat chicken dry with paper towels. Coat chicken in flour mixture. Dip chicken into eggs; then coat with parmesan mixture, shaking off any extra coating between steps. Place on a platter.
  4. Warm olive oil in a large, heavy skillet over medium-high heat. Add two chicken breasts, cook for 2-3 minutes on each side or until golden brown. Transfer chicken to prepared pan. Repeat step with remaining chicken. Bake for 15-20 minutes or until a thermometer inserted into meat reads 165°F.

https://www.wisconsincheese.com/recipes/3992/parmesan-crusted-chicken-and-creamed-corn

Select images courtesy of the Dairy Farmers of Wisconsin.

Parmesan Cheese

Raclette Dinner Party

Ingredients
  • 12 ounces Alpinage Mount Raclette™ cheese, cut into 1/4-inch thick slices

FIRST COURSE: SWEET + SAVORY STARTER

  • Sliced fully cooked ham, warmed
  • Fresh apple slices
  • Whole grain mustard
  • Minced fresh parsley

SECOND COURSE: THE MAIN EVENT

  • Roasted fingerling potatoes
  • Sliced smoked sausage, warmed
  • Cornichons
  • Minced fresh parsley

THIRD COURSE: A FRUITY, CHEESY FINISH

  • Fresh pear slices
  • Candied pecans
  • Balsamic glaze
  • Honey, warmed 

Instructions

Raclette Grill:

  1. Heat grill per manufacturer’s directions. Add raclette to pans. Place pans under the heating element until cheese is melted. Scrape raclette over accompaniments. Garnish as desired.

Standard Oven:

  1. Heat oven to 400°F. Place raclette in an enameled baking dish. Bake for 4-6 minutes or until cheese is melted. Scrape raclette over accompaniments. Garnish as desired.

https://www.wisconsincheese.com/recipes/4016/raclette-dinner-party

Select images courtesy of the Dairy Farmers of Wisconsin. Raclette

Broccoli and Cauliflower with Bread Crumbs and Romano

Ingredients

Instructions

    1. Warm olive oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Pour olive oil-garlic mixture into a small bowl; set aside.
    2. Melt butter in the same skillet over medium heat. Add bread crumbs; cook and stir until lightly toasted. Remove from the heat. Season with salt and pepper to taste. Transfer to a small bowl.
    3. Place broccoli and cauliflower into a steamer basket. Place basket into a large saucepan over 1 inch of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender. Drain hot water.
    4. Return vegetables to saucepan. Drizzle olive oil-garlic mixture over top; gently toss to coat. Sprinkle with bread crumb mixture and romano; gently toss. Serve immediately.

https://www.wisconsincheese.com/recipes/3229/broccoli-and-cauliflower-with-bread-crumbs-and-romano

Select images courtesy of the Dairy Farmers of Wisconsin.
Romano