Perfect Pair

What goes better together than Fall and Soup…..how about Football season and homemade Beer Cheese Soup!? We have just the recipe for you!

Cheddar & Colby Beer Cheese Soup

Recipe and image provided by Proudly Wisconsin Cheese

Ingredients

• 1/4 pound bacon

• 1/4 cup plus 2 tablespoons all-purpose flour

• 1/2 cup cold water

• 2 cups milk

• 1 1/2 cups (12 ounces) beer

• 8 ounces North Country Cheese 2 Year Aged Cheddar cheese, shredded (2 cups)

• 8 ounces North Country Cheese Colby cheese, shredded (2 cups)

• 2 garlic cloves, minced

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon hot pepper sauce

• 6 pretzel rolls, optional

• 3 tablespoons minced fresh chives

Instructions

1. Fry bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. When cool enough to handle, crumble bacon. Set aside.

2. Combine flour and cold water in a bowl until smooth. Whisk the milk, beer, cheddar, colby, garlic, Worcestershire sauce and hot pepper sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted. Slowly whisk in the flour mixture. Cook over medium heat, whisking constantly, for 8-10 minutes longer or until soup is thickened.

3. Hollow out pretzel rolls, if desired, with a sharp knife for bowls. Spoon soup into rolls or serving bowls. Garnish with chives and reserved bacon.

Want to add a twist to this? Try placing the finished soup in a Cast Iron Dutch Oven and putting in a smoker for an hour or two!

Savory Havarti Stuffed Pork Chops

With grilling season coming to an end as summer winds down why not try one last savory delicious grilled pork chop recipe?

We are loving the Savory Havarti-Stuff Pork Chops right now!

Photo and Recipe courtesy of WisconsinCheese.com

Ingredients

• 6 bacon strips, chopped

• 1 bag (5 ounces) fresh baby spinach (about 5 cups)

• Salt and pepper

• 6 ounces North Country Havarti cheese, shredded (1 1/2 cups)

• 4 bone-in thick-cut pork chops (6 to 8 ounces each)

• 1/2 cup pesto

Instructions

1. Fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.

2. Sauté spinach in bacon drippings in the same skillet over medium heat for 2-3 minutes or until wilted. Lightly season with salt and pepper. Remove from the heat. Cool completely. Stir in havarti and bacon.

3. Grease grill grate. Heat grill to medium-high.

4. Cut a pocket in each pork chop with a sharp knife horizontally to within a 1/4 inch of the bone. Season with salt and pepper. Stuff each pork chop with spinach mixture; secure with toothpicks.

5. Grill pork chops, covered, over medium-high heat for 8 minutes. Brush pork chops with pesto. Flip pork chops, brushing with pesto on both sides. Grill, covered, for 7-8 minutes longer or until a thermometer inserted in meat reads 145°F.

6. Transfer pork chops to a serving platter. Cover and let stand for 5 minutes. Remove toothpicks before serving.

Not sure what to pair this meal with? The tangy taste of Havarti goes wonderfully with a crisp white wine or a Riesling!

Summer Pasta Salad

Who doesn’t love a good pasta salad as a side dish in the summer? What if that pasta salad had Wisconsin’s Favorite CHEESE CURDS in it?! Check out our Summery Cheese Curd Macaroni Salad!

Summery Cheese Curd Macaroni Salad

Photo and Recipe courtesy of WisconsinCheese.com

Ingredients

• 2 cups uncooked elbow macaroni

• 2 packages (5 ounces each) your favorite North Country Cheese Curds (I recommend the Garlic Dill), coarsely chopped (about 2 1/2 cups)

• 4 fully cooked bratwurst links, halved lengthwise and sliced

• 1 cup diced sweet pickles

• 1 cup diced red onion

DRESSING:

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon sweet pickle juice

• 2 teaspoons sugar

• 1 teaspoon hot pepper sauce

• Salt and pepper to taste

• Minced fresh chives, optional

Instructions

1. Cook macaroni according to package directions; drain and rinse in cold water.

2. Combine the macaroni, cheese curds, bratwursts, pickles and red onion in a large bowl.

3. Whisk the dressing ingredients in a medium bowl. Season with salt and pepper to taste. Pour the dressing over macaroni mixture; gently toss to coat.

4. Cover and refrigerate for at least 1 hour or until serving.

5. Garnish with chives if desired.

Rhubarb Cake with a Twist

Summer is upon us and who that means RHUBARB season. Who doesn’t love a good Rhubarb cake, but let’s add a little twist….Aged Cheddar Cheese!

Aged Cheddar Rhubarb Upside-Down Cake

Photo and Recipe courtesy of WisconsinCheese.com

Ingredients

• 4 cups chopped rhubarb (about 1 pound)

• 1 1/2 cups sugar, divided

• 1/2 cup packed brown sugar, divided

• 1 to 2 drops red food coloring, optional

• 3/4 cup (1 1/2 sticks) butter, softened

• 3 large eggs, room temperature

• 1/4 cup sour cream

• 1 1/2 teaspoons vanilla extract

• 1 3/4 cups cake flour

• 1 1/2 teaspoons baking powder

• 6 ounces North Country Cheese 2yr Aged Cheddar Cheese, finely shredded (1 1/2 cups)

• Sweetened whipped cream

Instructions

1. Heat oven to 350°F. Line the bottom of a greased 10-inch ovenproof skillet with parchment paper; grease paper.

2. Combine the rhubarb, 1/2 cup sugar, 1/4 cup brown sugar and food coloring if desired in a large bowl; spread on the bottom of prepared pan.

3. Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in sour cream and vanilla. Combine flour and baking powder; gradually add to butter mixture just until moistened. Stir in cheddar.

4. Spoon batter over rhubarb mixture. Bake for 50-60 minutes or a until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

5. Carefully run a knife around edges of pan before inverting onto a serving platter. Remove parchment paper. Serve with whipped cream.

National Grilled Cheese Day!

Happy National Grilled Cheese Day! What is your favorite cheese to use in grilled cheese? We like this twist below!

Photo and Recipe courtesy of WisconsinCheese.com

Ingredients

• 8 slices artisan whole grain bread

• 6 ounces North Country Colby Jack Cheese, shredded (1 1/2 cups)

• 1/2 cup crushed tortilla chips

• 4 tablespoons pickled jalapeno pepper slices

• 6 ounces North Country Jalapeno Munster Cheese or North Country Habanero Ghost Pepper Cheese, shredded (1 1/2 cups)

• 4 tablespoons butter, softened

Directions

1. Top four slices of bread with Colby Jack, tortilla chips, jalapeno peppers and Pepper Cheese. Top with remaining bread. Spread the outsides of sandwiches with butter.

2. Toast one sandwich, covered, in a large skillet over medium heat for 2-3 minutes or until the side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheeses are melted. Repeat with remaining sandwiches.

Easter Breakfast Idea

Ham and Swiss Breakfast Ring

Photo and Recipe courtesy of WisconsinCheese.com

Ingredients

• 3 large eggs

• 2 tablespoons heavy whipping cream

• Salt and pepper

• 1 tablespoon butter, cubed

• 6 ounces North Country Cheese Baby Swiss Cheese, shredded and divided (1 1/2 cups)

• 1 sheet frozen puff pastry, thawed

• 1/2 cup diced fully cooked ham

• 2 tablespoons finely chopped green pepper

• 2 tablespoons finely chopped sweet red bell pepper

• Minced fresh parsley

Instructions

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.

2. Whisk eggs and cream in a medium bowl. Season with salt and pepper. Set aside 2 tablespoons for egg wash.

3. Melt butter in a large skillet over medium heat. Add remaining egg mixture; cook and stir until eggs are almost set. Stir in 1/2 cup swiss. Remove from the heat.

4. Unfold puff pastry on a lightly floured cutting board; roll out pastry to a 14 x 11-inch rectangle. Using an 11-inch plate or large bowl as a guide, cut pastry into an 11-inch circle. Transfer to prepared pan.

5. Lightly trace a medium bowl (about 5-inches diameter), with a paring knife, in the center of pastry circle, taking care not to cut through dough. Cut the inside of traced circle into eight triangles.

6. Sprinkle remaining swiss on pastry circle to within 1/2 inch of edges. Spoon on egg mixture, ham and bell peppers. Fold triangle points over filling. Bring outer edges of pastry up; press to seal points for wreath shape. (Filling will be uncovered.) Brush pastry with reserved egg wash.

7. Bake for 18-20 minutes or until pastry is golden brown. Garnish with parsley.

July Recipe

American Flag Taco Dip

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Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Ingredients

• 2 packages (8 ounces each) Cream Cheese, softened

• 1 jar (16 ounces) chunky salsa

• 1 cup (8 ounces) sour cream

• 8 ounces North Country Colby cheese, shredded (2 cups)

• 1/2 cup chopped green onions

• 3 bags (9 ounces each) blue corn tortilla chips, divided

• 2 Blocks (8 ounces each) North Country Monterey Jack cheese

• 1 cup quartered grape tomatoes

• 1 large sweet red bell pepper, chopped (1 cup)

Instructions

1. Beat the cream cheese, salsa, sour cream, Colby and green onions in a large bowl until blended. Spread Colby mixture in the bottom of a 13 x 9-inch baking dish.

2. Measure 1 cup crushed tortilla chips; set aside the remaining chips for serving. Arrange the crushed tortilla chips in a rectangle on top of Colby mixture, about 5 x 4-inches.

3. Cut 1 block (8 ounces) Monterey Jack in half into two blocks, each about 1/2-inch thick. Cut slices with a 1 1/2-inch star cookie cutter, using the handle of a small spoon to press and release cheese from cutter at star points. Place stars on chips. Shred 2 cups (8 ounces) from the remaining Monterey Jack.

4. Combine tomatoes and red bell pepper in a medium bowl. For stripes, arrange tomato mixture and shredded Monterey Jack in alternating rows, each about 1-inch.

5. Cover and refrigerate for at least 1 hour or until serving. Serve with the reserved tortilla chips.

No Bake Blueberry Cheesecake

Ingredients:

Crust:

2 Cups Graham Cracker Crumbs

3 Tbsp Sugar

1 Stick of Butter (melted)

Cheesecake:

8 oz of North Country Gourmet Blueberry Cream Cheese Spread

1 Tbsp Vanilla

3/4 Cup Confectioners Sugar

16 oz Tub of Cool Whip

1 Can Blueberry Pie Filling

Instructions:

Mix melted butter, graham crackers, and sugar together. Press in a 9x9 pan sprayed with cooking spray. Put in freezer 10 mins.

Mix together cream cheese, vanilla, and confectioners sugar until its well blended. Fold in Cool Whip. Spread on top of graham cracker crust and top with pie filling. Refrigerate for 3 hours before serving.

Bacon and Blue Cheese-Stuffed Burger

Ingredients:

• 1 whole garlic bulb

• 1/2 teaspoon olive oil

• 2 tablespoons butter, cubed

• 2 medium onions, halved and thinly sliced

• Salt and coarsely ground pepper to taste

• 1/3 cup mayonnaise

• 1 1/3 pounds ground beef

• 1 1/3 cups North Country Blue Cheese Crumbles (8 ounces)

• 8 bacon strips, cooked and crumbled

• 4 slices (1 ounce each) North Country Colby Cheese

• 4 hamburger buns, split

• 4 lettuce leaves

• Barbecue sauce

Instructions

1. Heat oven to 400°F. 

2. Remove papery outside from garlic (keeping cloves together). Cut off the top third of garlic bulb; place bulb on a square piece of aluminum foil. Drizzle with olive oil. Wrap tightly with foil.

3. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes; squeeze garlic into a small bowl. Mash with a fork; set aside 2 tablespoons garlic. Save any remaining garlic for a different recipe.

4. Meanwhile, melt butter in a heavy, large skillet over medium-high heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally and adding butter as necessary. Season with salt and pepper to taste. Remove onions from the pan; keep warm.

5. Combine mayonnaise and 1 tablespoon reserved garlic. Cover and refrigerate until serving.

6. Heat grill to medium.

7. Crumble beef over remaining garlic in a large bowl; mix just until combined. Divide beef mixture into eight portions; shape into balls. Form into patties, each about 1/4-inch thick. Place blue cheese in the center of four patties. Sprinkle with bacon. Top with remaining patties; press meat edges to seal. 

8. Grill burgers, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted into patties reads 160°F. Top with Colby. Cover and cook 1-3 minutes longer or until cheese is melted.

9. Spread bun bottoms with mayonnaise mixture; top with lettuce, burgers, onions and barbecue sauce. Replace bun tops.

Air Fryer Cheese Curds

Ingredients

• 1 cup all-purpose flour

• 3 large eggs

• 2 cups panko bread crumbs

• 1 teaspoon garlic powder

• 1/2 teaspoon cayenne pepper

• 8 ounces North Country Cheese Curds

• Cooking spray

• Dipping Sauces: marinara sauce and ranch salad dressing

Instructions

1. Heat air fryer to 350˚F. Line a rimmed baking sheet with waxed paper.

2. Place flour in a medium, shallow bowl. Lightly beat eggs in separate medium, shallow bowl. Combine the bread crumbs, garlic powder and cayenne pepper in another medium, shallow bowl.

3. Dredge cheese curds, a few at a time, in flour. Then dip in eggs; coat with crumb mixture, shaking off any excess coating between steps. Place coated curds on prepared pan.

4. Lightly spritz curds with cooking spray just before placing into air fryer basket. Arrange curds in a single layer in the basket. Refrigerate remaining curds until frying.

5. Set timer for 5-7 minutes. Fry curds, removing basket at 3 minutes; flip curds. Cook 2-4 minutes longer or until light brown, crispy and the curds begin to melt. Repeat with remaining curds, starting with a light spritz of cooking spray.

6. Serve in a bowl or parchment-lined basket with dipping sauces.

Recipe Tips

• Season the bread crumbs. Customize flavor of the curds with your favorite seasonings.

• Select similar sized curds. Frying similar sized curds at the same time ensures that they melt and brown evenly.

• Fry curds in a single layer. Limiting the number of curds in the fryer at a time to a single layer yields a crispier coating.

• Monitor the cooking temperature and timing. Since air fryers vary by manufacturer, it’s best to take care while cooking curds, adjust temperature and cook time as needed based on how the curds are browning and melting.

Barbecue Chicken Mac and Cheese

INGREDIENTS LIST

• 1 package (16 ounces) uncooked rotini pasta

• 1 medium jalapeno pepper, finely chopped

• 1 small red onion, halved and thinly sliced

• 8 tablespoons butter, cubed

• 1/2 cup all-purpose flour

• 3 3/4 cups whole milk

• 2 1/4 teaspoons kosher salt

• 3 drops liquid smoke, optional

• 8 ounces North Country Aged Cheddar Cheese, shredded (2 cups)

• 6 ounces North Country Smoked Gouda, shredded (1 1/2 cups)

• 2 boneless skinless chicken breast halves (4 ounces each), cooked and shredded

• 1/2 cup barbecue sauce

• 1/4 teaspoon cayenne pepper

• Sliced green onions, minced fresh cilantro and additional barbecue sauce

Instructions

1. Cook pasta according to package directions; drain.

2. Meanwhile, sauté jalapeno pepper and onion in butter in a Dutch oven medium heat until tender. Reduce heat to medium-low. Whisk in flour until combined. Gradually whisk in milk, salt and liquid smoke if desired. Bring to a boil; cook and whisk for 2 minutes or until thickened.

3. Reduce heat to low; gradually stir in cheddar and gouda until smooth. Stir in the pasta, chicken, barbecue sauce and cayenne pepper; heat through.

4. Garnish with green onions, cilantro and additional barbecue sauce.

Serves: 6

Sweet and Spicy Roasted Cauliflower

INGREDIENTS LIST

• 1 large head cauliflower, cut into florets

• 1 1/2 tablespoons olive oil

• Salt and pepper

• 1/4 cup honey

• 2 tablespoons brown sugar

• 2 tablespoons chili garlic sauce

• 1 tablespoon soy sauce

• 6 ounces North Country Pepper Jack cheese, shredded (1 1/2 cups)

• 3 green onions, chopped

Instructions

1. Heat oven to 400°F.

2. Place cauliflower on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange cauliflower in a single layer. Lightly season with salt and pepper.

3. Bake for 20-25 minutes or until cauliflower is crisp-tender, stirring once.

4. Meanwhile, whisk the honey, brown sugar, chili garlic sauce and soy sauce in a bowl.

5. Drizzle cauliflower with half of the sauce. Sprinkle with pepper jack. Bake for 2-3 minutes or until cheese is melted.

6. Drizzle with remaining sauce. Season with salt and pepper to taste. Sprinkle with green onions.

Cheesemonger Tip

Flecked with chilies, pepper jack is a blend of creamy, mild monterey jack with (typically) green and red jalapeno peppers. The peppers give this cheese a spicy kick.

For more recipe and cheeseboard ideas go to https://www.wisconsincheese.com/recipes

Super Loaded Sheet-Pan Nachos

INGREDIENTS LIST

• 1 bag (13 ounces) tortilla chips

• 4 ounces North Country Cheddar Cheese, shredded (1 cup)

• 4 ounces North Country Pepper Jack Cheese, shredded (1 cup)

• 1 can (15 ounces) black beans, rinsed and drained

• 1 can (2.25 ounces) sliced ripe olives, drained

• 1/2 cup diced sweet red bell pepper

• 4 ounces North Country Havarti Cheese, shredded (1 cup)

• Optional toppings: minced fresh cilantro, sliced green onions, pickled banana peppers rings, diced tomato, cubed avocado, sour cream and salsa

Instructions

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with cheddar and pepper jack. Layer with black beans, olives, red pepper and havarti. Bake for 10-12 minutes or until cheeses are melted.

2. Garnish with toppings as desired. Serve immediately.

Sheet Pan Scalloped Potatoes

INGREDIENTS LIST

• 1 3/4 cups heavy whipping cream

• 2 garlic cloves, minced

• 2 teaspoons minced fresh thyme

• 3 ounces Parmesan cheese, grated (1 cup)

• Salt and pepper to taste

• 8 Yukon Gold potatoes, cut into 1/8-inch slices

• 6 ounces North Country Mild Cheddar cheese, shredded (1 1/2 cups)

• 6 ounces Roth Original Grand Cru® cheese, shredded (1 1/2 cups)

Instructions

1. Heat oven to 400˚F.

2. Bring the cream, garlic and thyme just to boil in small saucepan over medium heat, stirring frequently. Cook and stir for 1 minute. Remove from the heat. Gradually stir in Parmesan until melted. Season with salt and pepper to taste.

3. Place half of the potatoes in a single layer, overlapping edges, on a greased 15 x 10-inch baking pan. Season with salt and pepper. Pour half of the Parmesan sauce over potatoes. Sprinkle with 3/4 cup each cheddar and Grand Cru®. Repeat step with the remaining potatoes, cheese sauce and cheeses.

4. Bake, covered, for 20 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and potatoes are tender.

Cheesemonger Tip:

Wisconsin’s Roth Original Grand Cru® is an awarded, alpine-style cheese crafted in copper vats. The rind is washed, and it’s a cellar-cured cheese with nutty flavor and slight floral notes

All of these cheeses are available at North Country Cheese!

Halloween Cheesy Veggie Dip

INGREDIENTS LIST

• 1 cup (8 ounces) sour cream

• 1 package (8 ounces) Cream Cheese, softened

• 4 ounces North Country Dill Havarti Cheese, shredded (1 cup)

• 1 ounce Parmesan cheese, grated (1/3 cup)

• 1 tablespoon onion powder

• 1/4 teaspoon garlic powder

• 1 large sweet orange bell pepper

• Assorted fresh vegetables

Instructions:

1. Beat the sour cream, cream cheese, havarti, parmesan, onion powder and garlic powder in a large bowl until blended. Cover and refrigerate for at least 1 hour or until serving.

2. Cut top off bell pepper with a sharp paring knife in a zigzag pattern. Remove seeds and membranes; discard. Cut eyes and mouth. Fill pepper with dip. Serve with vegetables.

Recipe Tip:

Short on time? Fill an orange bell pepper with your favorite North Country Gourmet Cheese Spread instead!

Easy Summer Snack

Key Ingredients:

Cucumbers

North Country Cheese Spread

Ritz Crackers

Spread any type of our North Country Cheese Spread on a cracker. Top with your fresh cucumbers!

The Countryside Picnic Grilled Cheese

Photo and Recipe Courtesy of Dairy Farmer’s of Wisconsin

INGREDIENTS LIST

• 1 tube (8 ounces) refrigerated crescent rolls

• 1 package (8 ounces) bacon, chopped

• 2 small apples, peeled, cored and chopped

• 1/2 cup chopped sweet onion

• 4 slices (1 ounce each) North Country Swiss Cheese

• 4 slices (1 ounce each) North Country Smoked Gouda Cheese

• 1 plum, thinly sliced

• 1 cup fresh arugula

Instructions

1. Heat oven to 375°. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet. Press to seal perforations. Cut each rectangle in half widthwise. Bake for 8-12 minutes or until golden brown. Remove to a wire rack to cool completely.

2. Meanwhile, cook and stir bacon, apples and onion in a large skillet over medium heat until bacon is crisp. Remove bacon mixture to a paper towel to drain.

3. Cut each cheese slice in half. Layer four crescent rectangles with 1 slice swiss, 1 slice smoked gouda, plum slices, bacon mixture and arugula. Top each with remaining swiss, smoked gouda and crescent rectangles. Cook in a panini maker or indoor grill until cheese is melted, about 2-3 minutes.

5-Ingredient Wisconsin Mac and Cheese

INGREDIENTS LIST

• 1 package (16 ounces) uncooked elbow macaroni

• 5 cups milk

• 4 ounces Gruyere Cheese, shredded (1 cup)

• 4 ounces North Country Wisconsin White Cheddar Cheese, shredded (1 cup)

• 1 1/2 ounces Wisconsin Asiago cheese, shredded (1/2 cup)

• Salt and pepper to taste

• Fresh parsley and crushed red pepper flakes, optional

Instructions

Cook macaroni according to package directions; drain. Meanwhile, bring milk to a gentle boil in a Dutch oven over medium heat, stirring constantly. Reduce heat to low; gradually stir in Gruyere, Cheddar and Asiago until melted. Add macaroni; heat through, stirring constantly. Season with salt and pepper to taste. Garnish with parsley and red pepper flakes if desired.

Ultimate Three-Cheese Grilled Cheese Sandwich

INGREDIENTS LIST

• 8 slices firm white bread

• 4 ounces North Country Cheddar cheese, shredded (1 cup)

• 4 ounces North Country Smoked Gouda cheese, shredded (1 cup)

• 4 ounces North Country Pepper Jack cheese, shredded (1 cup)

• 4 tablespoons butter, softened

Instructions

1. Top four slices of bread with cheddar, smoked gouda and pepper jack. Top with remaining bread. Spread the outsides of sandwiches with butter.

2. Toast one sandwich, covered, in a warm, large skillet over medium heat for 2-3 minutes or until the side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheeses are melted. Repeat with remaining sandwiches.

Cheesemonger Tip

Pepper jack is produced with a creamy and buttery monterey jack cheese base blended with hot peppers for a spicy kick. The level of spicy heat varies by the brand.