Recipes & Pairings

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 Savignon 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.

Roasted Garlic & Romano Breadsticks

Makes 1 dozen breadsticks

Ingredients:
2 whole garlic bulbs
6 tablespoons olive oil, divided
2 tubes (13.8 ounces each) refrederated pizza crust
10 ounces Eau Galle Romano cheese, finely shredded and divided (2 1/2 cups)

Instructions:
1. Heat oven to 400°F

2. Remove papery outside from garlic (keeping cloves together). Cut off the top third of each garlic bulb; drizzle each with 1 tablespoon olive oil. Wrap tightly with aluminum foil. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes. Squeeze garlic into a small bowl. Add remaining olive oil. Mash with fork.

3. Reduce oven temperature to 375°F. Line a 15x10 inch baking pan with parchment paper.

4. Unroll one pizza crust on a lightly floured cutting board; roll out dough to a 12x10 inch rectangle. Spread half of the garlic mixture over crust; sprinkle with 1 1/4 cups romano. Fold crust in half widthwise. Pinch edges to seal. Cut crust lengthwise into six strips, each about 1-inch wide. Twist strips; place on prepared pan. Repeat step with remaining crust.

5. Bake for 12-15 minutes or until golden brown.

Garlic Parmesan Cheese Ball

Makes about 2 cups

Ingredients:
11ounces cream cheese, softened
1/3 cup grated Parmesan Cheese
1/4 cup mayonnaise
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
3/4 cup chopped walnuts, optional
assorted fresh vegetables and/or crackers

Directions:
In a large bowl, combine the first 5 ingredients. Shape into a ball. Roll in walnuts if desired. Wrap tightly; chill 2 hours. Serve with vegetables and/or crackers.

From the Taste of Homes website.

Creamy Parmesan Mashed Cauliflower

Serves 6

Ingredients

2 packages (10 oz each) frozen cauliflower florets
½ cup milk
4 oz La Bottega di BelGioioso Crescenza-Stracchino™ cheese (gluten free)
1 1/3 cups Eau Galle Parmesan cheese (gluten free), finely grated
salt and pepper to taste

Instructions

Bring cauliflower and milk just to a boil in a large saucepan, covered, over medium-high heat. Reduce the heat; simmer, covered, for 10-12 minutes or until tender, stirring occasionally. Cool slightly. Transfer cauliflower mixture to a food processor. Add Crescenza-Stracchino™ and Parmesan; cover and process until mixture is smooth. Season with salt and pepper to taste.

Both cheese in this recipe have won awards.  Eau Galle’s Parmesan has won multiple national and world awards, it has a fruit forward flavor with a nutty round finish. The Crescenza-Stracchino™ cheese is a rindless, fresh cheese with milky flavor.

From the Wisconsin Cheese website.