Celebrate the Wonders of Wisconsin
In honor of American Cheese Month, Wisconsin is celebrating all the Wonders of Wisconsin cheese. From our farmers to our cheesemakers to producing over 50% of the nation’s specialty cheese winning more awards than any other state or country, we sure have a lot to celebrate!
Proudly Wisconsin Cheese Recipes
Active Time: 35 minutes. | Servings: 6
INGREDIENTS
- 1 jar (6 ounces) prepared basil pesto sauce
2 teaspoons olive oil
Salt and pepper to taste
6-8 medium zucchini
8 ounces BelGioioso® Burrata cheese
Fresh basil, mint, and parsley leaves
Chopped dry roasted almonds
INSTRUCTIONS
- Trim zucchini ends; halve zucchini widthwise. Slice zucchini with a spiralizer into thin, long “noodles”; place on paper towel.
Sauté zucchini in olive oil, in batches, in a large skillet over medium heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl.
Add 3-4 tablespoons prepared pesto; toss to combine, adjusting pesto as desired. Save any remaining pesto for a different dish. Season with salt and pepper to taste.
Top servings with burrata. Garnish with herbs and almonds.
INGREDIENTS
- 1 tablespoon oil
- 1 medium onion, sliced thin
- 1 cup diagonally sliced carrots
- 2 cups broccoli florets
- 2 cups sugar snap peas
- 1 large red bell pepper, cut into strips
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Ginger
- 2 teaspoons McCormick® Sesame Seed, toasted
INSTRUCTIONS
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Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
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Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.
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INGREDIENTS
Honey-Balsamic Vinaigrette:- 2 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons honey
- ¼ cup olive oil
- Salt and pepper to taste
- Salad: 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
- 1 cup fresh basil leaves, coarsely chopped
- 1 pound fresh strawberries, hulled and quartered (about 3 cups)
- 1 pint cherry tomatoes, quartered
- 2 containers (8 ounces each) BelGiosioso® Fresh Mozzarella Ciliegine (cherry-sized balls), drained and each ball cut in half
- 1 package (16 ounces) BelGioioso® Fresh Mozzarella Cheese Log
- Fresh basil leaves
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Combine spinach and basil in a large bowl; toss with half of the vinaigrette. Place half of the spinach mixture in a serving bowl. Top with half of the strawberries, tomatoes, and fresh mozzarella ciliegine. Drizzle with half of the remaining vinaigrette. Repeat layers, starting with the spinach mixture. Cut fresh mozzarella log lengthwise into 1/4-inch slices. Garnish salad with mozzarella slices and basil.
Active Time: 40 Minutes | Servings 4
INGREDIENTS
- 1 ½ cups plain yogurt
- ¼ cup lime juice
- 2 tablespoons smoked paprika
- 1 ½ teaspoons chili powder
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- Salt and pepper
- 4 mini naan breads or tortillas (about 5-6 inches around), warmed
- 1 cup Président Feta
- Cubed avocado, fresh cilantro, sliced cherry tomatoes and red onion
INSTRUCTIONS
Combine the yogurt, lime juice, paprika and chili powder in a large bowl. Cover and refrigerate 1/2 cup yogurt mixture for serving. Add chicken to remaining yogurt marinade; turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
Grease grill grate. Heat grill to medium.
Remove chicken from marinade, scraping off any excess. Discard marinade. Season chicken with salt and pepper.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer inserted in meat reads 165°F. Transfer chicken to a cutting board. Cover and let stand for 10 minutes. Thinly slice chicken.
Top breads with chicken, feta, avocado, cilantro, tomatoes, and red onion. Serve with reserved yogurt mixture.
Active Time: 35 Minutes | Servings 8-10
INGREDIENTS
- 1 package (12 ounces) uncooked bow tie pasta
- 3 cups shredded, cooked chicken
- 3 cups chopped celery
- 2 cups shredded carrots
- ½ cup chopped green onions
- 2 cups plain Greek yogurt
- ½ cup buffalo wing sauce
- 1 teaspoon garlic powder
- 1 ½ cups Stella® blue cheese divided (9 ounces)
- Pepper to taste
INSTRUCTIONS
Cook pasta according to package directions; drain and rinse in cold water.
Combine the pasta, chicken, celery, carrots, and green onions in a large bowl.
Whisk the yogurt, wing sauce and garlic powder in a large bowl. Stir in 1/2 cup blue cheese. Season with pepper to taste. Pour over pasta mixture; gently toss to coat.
Cover and refrigerate for at least 1 hour or until serving.
Gently fold in remaining blue cheese just before serving.
Servings 12
INGREDIENTS
- 1 wheel (19.6 ounces) Président® Brie cheese
- 12 ounces Wisconsin blue cheese crumbles
- 1 package (8 ounces) cream cheese
- 3/4 cup honey roasted pecan halves
- 1 bag (4 ounces) dried cranberries (about 1 cup)
- Assorted crackers
INSTRUCTIONS
Place blue cheese and cream cheese in a food processor; cover and process until cheeses are combined.
Carefully cut brie horizontally into three disc-shaped portions.
Spread a third of the blue cheese mixture over the bottom portion. Sprinkle with half of the pecans. Top with brie; spread with a third of the blue cheese mixture. Sprinkle with half of the cranberries. Top with brie rind side up. Spread with the remaining blue cheese mixture. Sprinkle with remaining pecans and cranberries. Cover and refrigerate for at least 1 hour.
Serve with crackers.
Active Time: | Servings 12
INGREDIENTS
- 1 wheel (19.6 ounces) Président® Brie cheese
- 12 ounces Wisconsin blue cheese crumbles
- 1 package (8 ounces) cream cheese
- 3/4 cup honey roasted pecan halves
- 1 bag (4 ounces) dried cranberries (about 1 cup)
- Assorted crackers
INSTRUCTIONS
Place blue cheese and cream cheese in a food processor; cover and process until cheeses are combined.
Carefully cut brie horizontally into three disc-shaped portions.
Spread a third of the blue cheese mixture over the bottom portion. Sprinkle with half of the pecans. Top with brie; spread with a third of the blue cheese mixture. Sprinkle with half of the cranberries. Top with brie rind side up. Spread with the remaining blue cheese mixture. Sprinkle with remaining pecans and cranberries. Cover and refrigerate for at least 1 hour.
Serve with crackers.
Active Time: 35 | Servings 4
INGREDIENTS
- 1 ½ cups fresh blackberries, divided1/3 cup loosely packed fresh basil leaves
- 1/3 cup balsamic vinegar
- ¼ cup honey
- ¾ cup olive oil
- Salt and pepper to taste
- 4 boneless skinless chicken breast halves (6 ounces each)
- 12 ounces (about 12 cups) fresh baby spinach and kale salad mix
- 4 ounces Sartori Raspberry Bellavitano® cheese, crumbled
INSTRUCTIONS
Place the 1/2 cup blackberries, basil, balsamic vinegar, and honey in a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste.
Pour 3/4 cup vinaigrette in a sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and refrigerate the remaining vinaigrette until serving.
Grease grill grate. Heat grill to medium. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted in meat reads 165°F. Transfer chicken to a cutting board. Cover and let stand for 10 minutes.
Divide salad mix onto four serving plates. Cut chicken into slices. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with Raspberry BellaVitano®.
Active Time: 20 | Servings 4-6
INGREDIENTS
- 1 loaf French or Italian bread, cut in half lengthwise (about 1 pound)
- ½ cup basil pesto
- 16 ounces BelGioioso® Fresh Mozzarella, sliced
- 8 ounces Wisconsin parmesan cheese shredded (2 2/3 cups)
- 2-3 large roma tomatoes, thinly sliced
- 1 teaspoon coarsely ground black pepper
- Fresh basil leaves
INSTRUCTIONS
- Heat oven to 425°F.
- Place bread cut sides up on a large baking pan. Bake for 5 minutes. Cool slightly.
- Spread pesto on bread. Top with mozzarella, parmesan, and tomatoes. Bake for 10-15 minutes longer or until cheeses are melted.
- Sprinkle with pepper and basil leaves. Serve warm.
Active Time: 30 | Servings 4
INGREDIENTS
- 2 pints cherry tomatoes
- 5 tablespoons olive oil, divided
- Salt and coarsely ground pepper
- 3 cups uncooked orecchiette pasta (about 12 ounces)
- 1 pound fully cooked Italian chicken sausages, cut into ½ inch slices
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 bunch curly kale, ribs removed and cut into bite-sized pieces
- 1 package BelGioioso® mozzarella, sliced
INSTRUCTIONS
- Heat oven to 400°F.
- Toss tomatoes with 2 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper. Bake for 20-25 minutes or until softened, stirring occasionally.
- Cook pasta according to package directions; drain, reserving 1 cup hot pasta water.
- Meanwhile, cook sausage in remaining olive oil in a large skillet or Dutch oven over medium heat until browned. Add garlic and red pepper flakes; cook and stir for 1 minute.
- Stir in the kale, pasta, and 3/4 cup reserved pasta water. Cook and stir until kale is wilted and liquid is thickened and coats the pasta, adding additional pasta water if necessary. Stir in tomatoes. Season with salt and pepper.
- Remove from the heat. Gently stir in mozzarella.