The WMMB is a nonprofit organization funded by Wisconsin’s dairy farmers. The organization, as a whole, helps promote over 600 varieties, types and styles of signature Wisconsin cheese and other dairy products from America’s Dairyland. These are family farms, some in operation for generations, and this partnership in excellence strives to keep them running for generations to come. Definitely a tradition I love supporting!
Wisconsin Cheese wins more national and international awards than any other state or country, with a master cheesemaker program that rivals those in Europe. Whether you like a brand new baby cheese curd or an aged wheel of Cheddar, you’ll find a cheese just perfect for you in Wisconsin.
Just like cheesemaking is a tradition in Wisconsin, cheeseeating is a tradition in my house. So my family kind of went bonkers when our package from Wisconsin Cheese arrived, filled with everything from fun mozzarella whips to the unbelievable Marieke Gouda that left the biggest impression on me at the show. Made by Marieke Penterman, this gouda has won an amazing number of awards. I could go on for days about how inspiring it was to hear Marieke speak, but in a nutshell, she’s a mom of 5 from the Netherlands who moved to Wisconsin, missed Dutch gouda, and decided to learn how to make her own. A mere 4 months after making her first batch, she started winning awards. Her biggest so far: United States Grand Champion in 2013. Not too shabby, eh? Now that’s a woman with a plan and some talent!
Despite my love for the gouda, I decided to create a Wisconsin Cheese recipe with the Buttermilk Blue Affinee, an earthy and seriously flavorful blue cheese that’s made with unpasteurized cow’s milk and aged for 6 months. It’s the creamiest blue with the strongest flavor Wisconsin Cheese has to offer.
Why did I choose this one? Well, quite simply, this is the blue cheese that made me a believer. I have never liked it before, and now I simply want to put it on everything. Total change of heart, thanks to the pairing suggestions from our hosts at Wisconsin Cheese! (Here’s a peek at the adorable kids’ and adults’ pairings they gifted us.)
And now, my own personal favorite use for my new blue love:
Blackberry and Blue Cheese Endive Appetizers
- 12 fresh Belgian endive leaves
- 1 cup blackberries
- ¾ cup crumbled blue cheese
- ¾ cup freshly crumbled uncured bacon
- ¼ cup good quality honey (preferably raw)
- Separate and rinse endive leaves. Arrange on a serving platter.
- Toss blackberries, bacon crumbles and cheese crumbles in a small bowl. (Toss lightly so as not to smash cheese.)
- Spoon mixture into endive leaves.
- Drizzle mixture in each leaf with honey and serve immediately (or serve with honey so it can be drizzled on while serving.)
Enter to Win!
Our generous sponsors at Wisconsin Cheese are going to send one lucky winner an assortment of cheeses valued at $100. That kind of cheese will make for one heck of a party, so make sure you enter!
Ends 8/15. One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize. Enter using the easy Rafflecopter form below. Good luck!