Featured Cheese & Recipes

July Recipe-

Ultimate Three-Cheese Grilled Cheese Sandwich

Photo and Recipe Courtesy of Dairy Farmer’s of Wisconsin

Photo and Recipe Courtesy of Dairy Farmer’s of Wisconsin


  • 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


  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.

Stars and Stripes Cheeseboard

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin


  • Seedless watermelon, cut into slices

  • Fresh blueberries

  • Fresh strawberries

  • North Country White Cheddar Cheese Curds

  • Athenos Feta cheese, cubed

  • North Country White Cheddar cheese, cubed

  • Crave Brothers Farmstead Classics Fresh Mozzarella cheese - Ciliegine


Cut watermelon slices with a star-shaped cookie cutter. Thread fruit and cheese on skewers to create flag design.

Recipe Tip

Smaller skewers can also be used and arranged to create photo

Cheesemonger Tip

Fresh, milky mozzarella balls are available in different sizes; ciliegine means "cherry-sized" in Italian. They're the perfect size for salads and appetizers.

Cheesy Chicken Sheet-Pan Nachos

Photo and Recipe Courtesy of Dairy Farmers of Wisconsin

Photo and Recipe Courtesy of Dairy Farmers of Wisconsin


  • 4 boneless skinless chicken breast halves (4 ounces each)

  • 1 packet taco seasoning

  • 1 tablespoon olive oil

  • 2 medium limes, halved

  • 1 bag (13 ounces) tortilla chips

  • 4 ounces North Country Cheddar cheese (1 cup)

  • 4 ounces North Country Monterey Jack cheese (1 cup)

  • Optional toppings: diced avocado, minced fresh cilantro, sliced jalapenos, lime wedges, pico de gallo and sour cream


  1. Flatten chicken to a 1/4-inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.

  2. Warm olive oil in a large skillet over medium heat. Add chicken; cook for 3-5 minutes per side or until a thermometer inserted in chicken reads 165°F. Transfer to a cutting board. When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.

  3. Heat oven to broil. 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 monterey jack. Top with chicken. Broil 6 inches from the heat for 4-6 minutes or until cheeses are melted.

  4. Garnish with toppings as desired. Serve immediately. 

Recipe Tips

  • The chicken may be cooked and sliced up to a day in advance. When preparing nachos, toss cold chicken with lime juice just before topping chips. 

Cheesemonger Tip

It’s fun to experiment with bolder flavors; try this recipe with sharp cheddar cheese, too! The cheddar flavor becomes more complex with age.

February Cheese Board

Photo and Recipe Courtesy of the Dairy Farmers Of Wisconsin

Photo and Recipe Courtesy of the Dairy Farmers Of Wisconsin


  • Carr Valley Caso Bolo Mellage cheese

  • North Country Cheese Gouda

  • Door Artisan BelAdagio cheese

  • North Country Gourmet Port Wine Cheese Spread

  • Dark chocolate sea salt caramels

  • Chocolate-covered coffee beans

  • Thinly sliced Finocchio (fennel) salami

  • Pomegranate seeds

  • Chocolate toffee pieces

  • Candied pecans

  • Chocolate-covered strawberries

  • Assorted crackers

Arrange the Carr Valley Caso Bolo Mellage, aged gouda, Door Artisan BelAdagio and Port Wine cheese spread on a serving board. Fill in board with caramels, coffee beans, salami, pomegranate seeds, toffee, pecans, strawberries and crackers.

Cheesemonger Tip-

A cheese and chocolate pairing is simply sensational. Cheese is typically soft or crumbly; pairing it with chocolate-covered coffee beans and toffee adds crunch as well as sweetness.

Salsa Verde Chicken Soup

Photo and Recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and Recipe courtesy of Dairy Farmer’s of Wisconsin


  • 1 quart chicken broth

  • 1 cup salsa verde

  • 2 teaspoons each chili powder and ground cumin

  • 2 cans (14.75 ounces each) whole kernel fire-roasted corn blend, drained

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

  • 2 cups shredded cooked chicken

  • 8 ounces Monterey Jack cheese, shredded (2 cups)

  • Additional shredded Monterey Jack cheese

  • Optional toppings: fresh cilantro, lime wedges, sour cream and tortilla chips


  1. Bring the chicken broth, salsa verde, chili powder and cumin to a boil in a Dutch oven over medium heat, stirring occasionally. Reduce heat to low; simmer, uncovered, for 10 minutes. Stir in the corn, black beans and chicken. Cook for 10 minutes longer, stirring occasionally. Gradually stir in monterey jack until melted.

  2. Garnish servings with additional monterey jack and toppings as desired.

Double-Cheese, Bacon and Potato Packet

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin


  • Havarti

  • Parmesan


  • 1 pound Yukon Gold potatoes (about 2 medium), sliced 1/4-inch thick

  • Salt and pepper

  • 4 ounces Havarti cheese, shredded (1 cup)

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

  • 3 bacon strips, cooked and crumbled

  • 1 teaspoon minced fresh rosemary


  1. Place half of the potatoes in a single layer onto a greased piece of double thickness aluminum foil, about 16 x 12-inches. Season with salt and pepper. Sprinkle with half of the havarti, parmesan, bacon and rosemary. Repeat layers. Fold foil into a packet and seal tightly. 

  2. Grill, covered, over medium-high heat for 25-30 minutes or until potatoes are tender. Remove foil packet from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape.

Recipe Tips:

When time is tight: Toss the potato slices with 3 tablespoons water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, about 2-3 minutes. Drain potatoes. Prepare the remaining recipe as directed; check the potatoes for doneness after grilling for 12-15 minutes.

Side grilled meats with this version of loaded baked potatoes. Cooked in a foil packet, serve them at a campfire breakfast, too. Topped with bacon and two types of gooey, melted cheese, these potatoes will be popular.

Creamy Macaroni and Cheese Bake

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin



  • Cheddar

  • Parmesan


  • 2 cups uncooked elbow macaroni

  • 4 tablespoons butter, cubed

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 4 teaspoons chicken bouillon granules.

  • 1/4 teaspoon pepper

  • 2 cups (8 ounces) shredded Mild Cheddar cheese, divided

  • 1 1/2 cups cubed fully cooked ham

  • 1/4 cup (3/4) ounce) grated Parmesan cheese

  • Fresh minced parsley, optional


  1. Heat oven to 350°F. 

  2. Cook macaroni according to package directions until al dente; drain. 

  3. Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, bouillon granules and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup cheddar until melted. Stir in macaroni, ham and parmesan. Remove from the heat.

  4. Transfer to greased 2-quart baking dish. Sprinkle with remaining cheddar. Bake for 20-25 minutes or until bubbly and ham is heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving. 

Recipe Tip

Any  brand of Wisconsin cheddar or parmesan cheese can be used.

Grilled Cheese Rollups

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin


  • 8 slices white bread, crusts removed

  • 8 slices (.8 ounce each)  Cheddar cheese

  • 4 tablespoons butter, cubed and divided


  1. Flatten bread slices to 1/4-inch thickness; top each with cheddar.  Roll up tightly.

  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook roll-ups, in batches, for 3-4 minutes turning until sides are golden brown. Add remaining butter as necessary. Serve immediately.

Recipe Tips

  • Any brand of Wisconsin cheddar cheese can be used.

  • Whole wheat or whole grain bread could also be substituted.

Cheesemonger Tip

Feeling adventurous? Experiment with different varieties of cheese! Swap in a Wisconsin fontina, colby jack, swiss or muenster for a new warm and gooey grilled cheese idea.