Quiz time! Guernsey hide color edition!

Guernseys are known for their _____-colored hides

a.          White

b.          Black and white

c.          Dark brown

d.          Reddish brown or fawn

Scroll past the image to find the answer!

If you answered D, then you’re right!

Gateway cheeses: Find your new favorite

There’s an easy way to choose a new cheese or introduce one to those with cautious palates: Go with what you know — but build on it. The cheeses you and your family already love can lead the way to new favorites.

Cheeses are a lot like wines — there are so many on the market that it’s hard to confidently take a chance on an unfamiliar variety. Plus, the experts sometimes use language to describe cheese that could scare off the most adventurous eaters. Luckily, there’s an easier way to choose a new cheese, or introduce one to those with cautious palates: Go with what you know — but build on it. The cheeses you and your family already love can lead the way to new favorites:

If you like Muenster, explore cheeses made in the Port-Salut style. They’ll have that semi-soft texture, bright orange rind, and creamy interior, but the latter is even richer and more luscious. Some Port-Salut style cheeses have a higher fat content than Muenster, so they’re a bit softer and melt to a velvety finish even faster. If you’d like to refine your palate, try these cheeses side by side and see if you can pick up the slightly acidic flavor that’s sometimes present in a Port Salut-inspired cheese.

Fans of Swiss should give Gouda a go; the latter’s flavor profile runs adjacent to the famous sweet and nutty aspect of the former variety. When young, Gouda tends to be more sweet, and as it ages, it becomes more savory and aromatic, with the nuttiness becoming more prominent. Because the process to create these two cheeses is different — Gouda is a washed-rind cheese, which removes some of the lactose and makes for a sweeter experience — they each have their own charms and applications. Swiss is a little firmer, so Gouda has more melting power — try it in your favorite mac and cheese recipe to add a little depth to the flavor.

For lovers of mild cheeses like Monterey Jack, you can’t go wrong with Butterkäse. This exceptionally decadent but simple cheese will please the pickiest palate and is a great “next step” into the world of European cheeses. The name is German for “butter cheese,” and when you bite into it, you’ll learn why. A touch more sophisticated than Monterey Jack, but still approachable, Butterkäse goes well with fruit and cured meats. Buy extra and let it mellow in the refrigerator for a while; as Butterkäse ages, it can reach a spreadable consistency —  just like its namesake.

Brie is soft, spreadable, and has a distinctive, bloomy white rind — and so do Camembert-style cheeses. Make the jump to the latter, and you’ll find a more robust flavor, with earthy and mushroom notes that will take you beyond the mild nature of Brie. The rich, gooey interior of both cheeses has made them famous for their melting qualities (cloak them in puff pastry and bake for a quick but unforgettable appetizer), but Camembert-style cheeses are a more intense experience.

A day for soufflé

While it might not rise to the level of other annual holidays, National Soufflé Day is a great excuse to get out those individual ramekins you don’t use enough and gather the family around to dive into a puffy, savory treat that’s been tempting palates (and striking fear into the hearts of novice chefs) since the 18th century. Souffles, an inspired mixture of egg whites, white sauce, and cheese, aren’t difficult to make, but you do need to follow the instructions carefully. They’re delicious treats that in our opinion deserve more than a day of homage.

Here in the Dairy State, Wisconsinites have whipped up more than our share of cheese souffles, and while we know the secret to their regal puffiness is those stiffly beaten egg whites, a successful soufflé also depends on the cheese you choose. Traditionally, Gruyere is the star, with Parmesan used to prepare the baking dish. But if you don’t have either of those on hand, you can create flavorful, impressive souffles with Cheddar or Gouda, too. Here’s the program:

Cheese Soufflé

Tools

-Hand or stand mixer

-Six 8-ounce ovensafe ramekins or a 1.5-quart souffle dish

Ingredients

Butter and finely ground bread crumbs for preparing ramekins

3 Tbsp. butter

3 Tbsp. flour

1 cup milk, or ½ cup milk and ½ cup half and half

5 eggs, separated into 5 whites and 4 yolks

A pinch of nutmeg (if using Gouda) or pinch of cayenne pepper (if using Cheddar)

1 cup (about 3 ounces) grated Cheddar or Gouda cheese

Salt and pepper

Instructions

Preheat oven to 375° F (as you get better acquainted with making souffles, you can up the temp to 400° to create a more browned top). Use butter and then bread crumbs to coat the ramekins, then store them in the refrigerator. In a small pan over medium low heat, melt the 3 tablespoons of butter, and add the flour, stirring briskly with a fork or a whisk to incorporate. Cook the mixture for about a minute, then slowly pour in the milk, stirring constantly. When the mixture has formed a sauce, let it simmer until it thickens slightly, stirring and making sure it’s incorporated. Reduce the heat to low and season with salt, pepper, and nutmeg or cayenne. Pour into a heatproof mixing bowl and let cool slightly.  Mix egg yolks in one at a time and set aside while you beat the egg whites in a large mixing bowl with either a hand or stand mixer. Beat until they’re glossy and you can form peaks by lifting the beaters out.

Using a rubber spatula and adding only one-third at a time, combine the egg whites into the souffle base, folding in gently but making sure they’re integrated. Remove the ramekins from the refrigerator and add soufflé batter to each, being careful to fill only to the inner rim, not to the brim. Place ramekins in the oven and bake for 10-12 minutes or until firm and lightly golden brown on top.

Make the most of farmers market fresh finds

This time of year, farmers markets seem to be equally divided between produce — the fruits and vegetables of the season — and “other,” products ranging from freshly baked bread to herb vinegars, fruit preserves, local honey, and artisan cheeses. While you’re waiting for the full-on summer’s bounty of fresh greens, berries, and root vegs to appear at your farmers market, take inspiration from what’s on hand right now and pair classic spring garden goodies with the other products being peddled:

Fresh find: Strawberries. These harbingers of spring marry well with a balsamic-honey marinade (equal parts balsamic vinegar and honey) and a wheel of Camembert cheese. If your farmers market has a bakery booth, find a rustic loaf bread and you’ve got the makings of an impromptu spring picnic.

Fresh find: Peas. Traditionally served as a side, spring peas also make a colorful salad when mixed with chopped red onion, cubed Cheddar cheese, crisp crumbled bacon, all dressed with a mix of sour cream, mayonnaise, and a splash of white vinegar. Add elbow pasta if you want to serve this Midwest-style or forego it for a lighter side dish.

Fresh find:  Asparagus. In most cases, spring produce is served best by simple recipes, but here, feel free to indulge. A creamy gratin, made with chopped asparagus, Gouda cheese, a dash of nutmeg, and a healthy dose of artisan butter is rich enough to elevate this vegetable to meat-free main dish instead of side. If you’re fortunate enough to find ramps at your local farmers market, their leek-like flavor will complement this dish well.

Fresh find: Spinach. Salads made from spring-tender baby spinach leaves are more easily bruised than those from later in the season; dress these delicate leaves with a simple vinaigrette made from local honey, a full-bodied mustard, and a touch of olive oil. Top with crumbled Port Salut-style cheese for a creamy indulgence that still lets the fresh greens shine through. Hit the bakery stall before you leave and choose a hearty multi-grain bread to accompany. If you’re up for some early-season grilling, try skin-on salmon or simply seasoned chicken breast for an easy — but tasty — meal.

Art of the omelet

Somewhere along the line, Americans dropped the French spelling of omelet, but it would be a shame to lose the classical French preparation of the eggs in this quick and flexible dish. Omelet night can turn dinnertime into an event, with everyone choosing their own cheese, vegetable and/or meat filling combo — provided you have someone experienced at the art of cooking eggs, which can be temperamental.

When making one or many omelets, you’ll need a heavy-bottomed frying pan (nonstick for the novice). Set the heat to medium-high and wait for the butter to foam up and then subside. Plan on three eggs and about a tablespoon of butter (we like unsalted) for each omelet. Break the eggs into a bowl with high sides and beat until the yolks and whites are incorporated, and the color is a uniform pale yellow. When the buttery foam has subsided, pour the eggs in; they should begin to sizzle. Use a spatula or fork to stir the eggs vigorously while moving the pan back and forth, keeping the curds small. When the eggs are barely set (they’ve lost some, but not all their shine), we like to depart from the French method, which would entail rolling the lightly cooked omelet up with little to no browning and serving as-is with no filling. But if there’s a chance to add cheese, we’ll take it: Once the eggs have set, add your choice of toppings, totaling about three tablespoons, to the creation and fold it in half with a broad spatula. Give the heat of the eggs about thirty seconds to melt the cheese and serve while hot.

Consider the following filling combinations for your dinner omelets, which can be served with your favorite artisan bread and a leafy-greens salad:

Dill-infused Havarti with smoked salmon

Cheddar, chopped fresh chives, and cracked black pepper, with or without chopped bacon

Port-Salut, prosciutto, and spinach

Inspiration for other fillings can strike with a peek into the refrigerator; with a dose of cheese, many vegetables, starch, and meat leftovers will make for a unique omelet.

Quiz Time! The “sharp” in cheddar refers to:

a.          The change in flavor due to aging

b.          The style of knife needed to slice it

c.          The distinct corners created when slicing it

d.          The intensity of its aroma

If you answered a. The change in flavor due to aging. You are correct.

Salute to a sandwich: National Grilled Cheese Day

Mark your calendars and heat up the griddle: April 12 marks National Grilled Cheese Day. This year, we’ve decided to double the celebration, because we figure when it comes to cheese, more is better. Consuming cheese in combination is not a new idea; recipes from amultitude of different cultures and cuisines use two or more varieties to achieve peak deliciousness. As you’re gearing up for your celebratory grilled cheese, try these partnerships to take your annual festivities to the next level: 

Gouda and Cheddar. Why: Gouda brings a nutty, sweet flavor, which is offset by the tanginess of the Cheddar. Add-ons: Complement these two with applewood-smoked bacon and thin apple slices on good sourdough bread for a tantalizing culinary adventure. Serve with: Kettle-cooked potato chips and cornichons.

Port-Salut style and Havarti. Why: Both cheeses are creamy and melt beautifully — your sandwich will look as good as it tastes. Add-ons: Spinach and tomato will provide a fresh and slightly acidic accent to this rich combination. Use light wheat bread and toast gently to accommodate the low melting point of the cheeses. Serve with: a mixed berry salad.

Mexican-style Manchego and pepper-infused Havarti. Why: The Manchego pairs well with Havarti’s creamy meltability and mild kick of habanero and jalapeño peppers. Add-ons: After grilling, layer in some avocado slices and pico de gallo or fresh cilantro. Serve with: a cup of chicken tortilla soup.

Cheese Feature: SARK: triple cream butterkase cheese

Creamy, buttery, mild, and versatile are words that quickly come to mind when describing our Sark butterkäse cheese. Named for the English channel island of Sark, this golden delight has as its origin the alpine region of Germany and Switzerland, but it knows no borders today. 

Our rich Guernsey milk gives this mild cheese a near decadent melt-in-your-mouth creaminess. Did we say versatile? This cheese will improve just about anything it touches, from soups, omelets, pastas and steamed vegetables, to sauces and sandwiches, to your next charcuterie board. Some old-world cooks even add it to their strudel. As Sark gets older, it’s able to be spread when it reaches room temperature, opening up another world of possibilities. 

Try slicing and serve with prosciutto and olives on sourdough with grapes, plums or melon on the side. A Chardonnay or Riesling will pair well, too, but it’s just as comfortable with your favorite lager or even a spot of brandy. 

Quiz Time!!! What is the French term for a person who specializes in aging and maturing cheese?

a.          Affineur

b.          Sommelier

c.          Fromager

d.          Turophile

If you answered a. Affineur, you are correct!

Inspired eating

Monastic life — the term conjures up images of bare-bones, austere conditions and ultra-simple fare. And while there’s some truth in that categorization, many of life’s luxuries — sparkling wines, rich liqueurs, and decadent cheeses — can be attributed to the creativity and industry of monks who were committed both to a simple lifestyle and to gustatory R&D. From Trappist to Carmelite to Benedictine, monastic orders have been historically linked to elevated food and drink. In fact, some of the world’s most decadent and special cheeses have their roots in Europe’s monasteries. Case in point: Port Salut cheese, a 19th-century achievement in semi-soft, creamy, mellow flavor that was created by French Trappist monks who lived at the Port-du-Salut Abbey.

That’s just one of the varieties that disciplined, scientific-minded monks are behind: With seasonal religious restrictions on meat, dairy was often the protein source of choice in the cloisters. Storage, always a problem for perishables like liquid milk, led to innovation and experimentation, and oftentimes the “house” cheese would be offered to the public as well. Some varieties caught on, cottage-industry style, and certain monasteries became known for their cheese offerings as much as their spiritual dedication.

The religious influence sometimes spilled out beyond sacred ground — Camembert cheese, while not a monastic innovation, was created by a Normandy farmer who was schooled on the craft in the late 1700s by an abbot from Brie, making it a monastic-adjacent cheese that has defied its humble beginnings and come to define decadence. Monastic cheeses are quite the departure from the simple fare you’d expect to see at the religious orders’ tables — still, their rich flavors align quite nicely with their rich historical legacy.