• Recipes

Make Cheese the Specialty of your house

Add new flavors and old favorites to everything from appetizers, soups and salads to entrées, desserts and every delicious course in between.

Try kitchen-tested recipes that showcase our entire collection, including the artisan specialty cheeses.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

Baby Swiss
Made from whole milk for a softer, creamier texture. Has a mild, buttery flavor that is slightly sweet. The holes (or eyes, as cheesemakers call them), are smaller than traditional Swiss Cheese. Great on sandwiches, melted over vegetables. Enhances eggs in quiches, omelets and frittatas.

Blue Cheese
Full, earthy flavor that varies among brands. Firm, crumbly texture with blue mold in veins and pockets. The veining adds more than just color and character; it gives this popular cheese its sharp, zesty flavor.

Dating back to 1877, this is a Wisconsin original. Similar to Beer Cheese found in Germany, Wisconsin leads the nation in Brick Cheese production. Mild Brick has a sweet flavor with a touch of nuttiness. Aged Brick is more pungent and tangy. Use Mild Brick with pasta or potatoes. Flavor sandwiches with Aged Brick.

Wisconsin's own Brie closely resembles the rich, creamy French original. Available plain and flavored, Brie is most often associated with appetizers but can also be the finishing touch to a sandwich or tossed with mixed greens and balsamic vinegar.

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