National Dairy Month’s here — celebrate with cheese

June is National Dairy Month, and as Wisconsin is America’s Dairyland, we take the celebration seriously. All around the state, dairy farm families are gearing up to host breakfasts on the farm, retailers are showcasing specialty dairy products, and residents are hosting background barbecues, with lots of cheese on the menu. We wish a Happy National Dairy Month to all those who celebrate and offer these grilling tips for making the most of our favorite cheeses.

Inside out: the Juicy Lucy

Instead of the standard cheeseburger, borrow a page from our Minnesota neighbor’s cookbook and create Juicy Lucys. Here, you’ll create a burger that’s stuffed with cheese, not topped.

Using 80/20 ground beef, create two thin four-ounce patties for each person, seasoning to taste. Place a square of cheese, cut to fit well within the patty edges, on top of half of the patties. Top each with another patty and press around the entire perimeter to ensure that the cheese is sealed inside. Grill as normal until the internal temperature is 175° F. For the best results, use a flavorful melting cheese like Cheddar or Gouda.

Oven end-run: grilled Camembert

When it’s hot out, the last thing you want to do is turn on the oven; that’s why baked Camembert-style cheeses are often considered cold-weather treats. But because a melted rind cheese pairs so well with simple fare like garden-fresh vegetables and farmers market fruits, it’s a natural for a quick summer snack or light meal. Just fire up the grill to medium heat, remove the Camembert from its packaging, lightly oil the rind, and wrap it snugly in aluminum foil. Place over indirect heat for about 5 minutes, flip it, and give it another few minutes. (If you’re willing to keep a close eye on the cheese, you can forego the foil and get grill marks for more impressive visual appeal.)

Toss the tie — this Father’s Day, give Dad the gift he really wants

When it comes to Father’s Day gifts, there’s the safe, conventional route — you know the drill. The ties that end up in the back of the closet, the “World’s Best Dad” mugs that join their cohorts in an overstuffed cabinet, and the Sharper Image gadgets that never actually get used. If you’re really looking to communicate your appreciation this Father’s Day, it’s time to say it with cheese. Here’s why:

Cheese is an experience, not just a gift to open. Throw in some craft beers or a bottle of his favorite wine, and he’s got a night of relaxation at his fingertips.

There’s no clutter and no fuss. Consumable gifts are the perfect low-footprint, don’t-have-to-dust-it choices.

You can curate artisan varieties and specialty cheeses that he’d never splurge on for himself. For the traditionalist, upgrade his regular Gouda with a small-batch, carefully crafted option. If he’s the adventurous sort, introduce him to an herb- or pepper-infused Havarti that he hasn’t yet tried.

This year, skip the clutter and the cliches, and elevate his day with a memorable gift that he’ll truly appreciate.

Quiz Time!

About how much of the nation’s total cheese supply does Wisconsin produce?

a.          66%

b.          50%

c.          33%

d.          25%

If you answered d. 25% you are correct!

Recipe: Cast iron queso Manchego

One-dish meals don’t just make prep and cleanup easier; they also encourage flavor integration, making them a great choice for elevating simple ingredients. A perfect example of the sum adding up to greater than its parts is this recipe for Cast Iron Queso Manchego. Ground beef or pork, onion, garlic, oregano, tomato, and poblano chili combine to create a substantial appetizer that serves around four to six, or a quick and tasty meal for two to three heartier appetites.  

Cast Iron Queso Manchego

Ingredients

8 ounces ground beef or ground pork

2 Tbsp. taco seasoning

1 small onion, sliced thin

1 poblano chili, stemmed, halved, seeded, and sliced thin crosswise

2 garlic cloves, minced

¼ tsp. salt

1 tsp. dried oregano

½ cup water

1 tomato, diced

12 ounces (3 cups) grated cheese, Mexican-style Manchego or another good melting cheese

Tortilla chips, for serving

Directions

Adjust oven rack 6 inches from the broiler element and preheat broiler. Cook ground beef in 10-inch cast iron skillet over medium heat, breaking up into small pieces until cooked through and lightly browned. Scoop out meat onto paper towels and removed most of fat from the skillet.

Cook onion, poblano, and salt in the remaining fat until softened. Add in garlic and oregano and cook until fragrant. Stir in cooked meat, taco seasoning, tomato, and water. When water has evaporated and seasoning has been incorporated into the mixture, spread meat in an even layer and cover it with the cheese.

Broil until cheese is well-browned on top and crisp on the edges, 2 to 3 minutes. Serve over or with tortilla chips.

The things we do for cheese

“Spring Bank Holiday,” which falls on the last Monday in May, is a United Kingdom institution unfamiliar to many Americans … And then there’s the way some of the English choose to spend it: In Gloucester, they’re gearing up for the annual Cooper’s Hill Cheese-Rolling and Wake. The annual event is marked by chasing a nine-pound wheel of Double Gloucester cheese as it tumbles down a 200-yard meter hillside. The trick is staying upright — the hill is at a 50% slope and most contestants wipe out as they pursue the cheese wheel, which has a one-second head start and the advantage of being the optimal shape to pick up momentum on the journey (the above image is from 2017, a particularly wet and muddy year. The first person to cross the finish line is awarded the cheese in a tradition that might date back to the 15th centuries but has certainly been around since the 1800s.

The race is not without risks; in some years, there have been injuries beyond just bumps and bruises. One winner was awarded the cheese even though she technically was unconscious by the time she crossed the finish line. The event itself has taken its lumps as well — the inherent danger has put the tradition at risk, along with race overcrowding in some years as the festival grew in popularity. Organizers have tried a ticket system and a substitute foam “cheese” wheel (the real thing tends to pick up enough momentum to put bystanders at risk), and the race’s future is uncertain. But it’s on the calendar for May 25, and if you’re not in the Gloucester neighborhood, you can check the community’s Facebook page for updates and results.

Quiz Time!

What enzyme is the traditional ingredient used to turn milk into cheese?

a. Citric acid

b. Lactose

c. Rennet

d. Yeast

If you answered c. Rennet, you are correct!

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.