Featured Cheese & Recipes

January Recipe

Salsa Verde Chicken Soup

Photo and Recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and Recipe courtesy of Dairy Farmer’s of Wisconsin

INGREDIENTS LIST

  • 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

Instructions

  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

CHEESE

  • Havarti

  • Parmesan

INGREDIENTS LIST

  • 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

Instructions

  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

Ingredients

CHEESE

  • Cheddar

  • Parmesan

INGREDIENTS LIST

  • 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

Instructions

  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

INGREDIENTS LIST

  • 8 slices white bread, crusts removed

  • 8 slices (.8 ounce each)  Cheddar cheese

  • 4 tablespoons butter, cubed and divided

Instruction

  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.