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.)