Wisconsin – land of so
many cheeses and so little time! With more than
600
varieties, types and styles of delicious Wisconsin
Cheese available, it's no wonder that many people
have sampled only a few. Shop, stop and taste
the cheese – special
varieties that is. This month's featured cheese
is Wisconsin Brie and Camembert Cheese.
 Descriptions
Featured Recipes
Handling Tips
Find a Wisconsin
Retailer
Wisconsin Semi-Soft Cheeses
BRICK: A Wisconsin original,
Brick is ivory to creamy yellow with tiny holes.
Its flavor is mild and sweet with a touch of
nuttiness that becomes more pungent and tangy
with age.
BUTTERKÄSE: German for "butter cheese," Butterkäse
is pale yellow with a smooth, creamy texture
and mild, buttery flavor.
FARMERS: This creamy, slightly acidic cheese
originated on farms as a way to use the milk
left after skimming the cream for butter.
FONTINA: Ranging from mild and earthy to tart
and nutty, Fontina comes in several styles, including
Italian, Danish and Swedish.
HAVARTI: Smooth and supple with a creamy, slightly
acidic flavor, Havarti often comes flavored with
ingredients such as caraway, dill, jalapeño,
pesto or hot peppers.
MONTEREY JACK: This delicate, buttery and slightly
tart cheese is great in Mexican dishes. Wisconsin
varieties include the addition of hot peppers,
morels, peppercorns and apples.
MUENSTER: One of the first cheeses made in Wisconsin,
Muenster is smooth and elastic with a savory
flavor.
Featured Recipes
Wisconsin Semi-Hard Cheese Handling Tips
- Ranging from mild to pungent, semi-soft cheeses
are creamy and buttery with little or no rind.
- After purchasing cheese, store in its original
wrapping in a refrigerator until ready for
cutting. Be sure to keep cheese away from other
aromatic
foods to prevent the cheese from absorbing
their flavors.
- Semi-soft cheeses are easiest to cut when
they are well-chilled. Use a sharp chef’s
knife to cut semi-soft cheeses.
- Cover cheeses loosely and allow them to sit
for at least 30 minutes prior to serving.
Semi-soft cheeses taste best when they are
at room temperature.
- Rewrap rindless cheeses in fresh plastic
wrap to retain moisture and refrigerate. Cheeses
with
a rind should be wrapped in parchment or
waxed paper. If stored properly, semi-soft
cheeses
can last for 2 to 3 months.
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