Table of Contents
FOREWORD
WISCONSIN AND CHEESE are synonymous. With 160 years of cheesemaking experience, our state has an unexcelled American heritage. Many of our cheesemakers come from a lineage of artisansfour generations have been making cheese from Wisconsins exceptional milk.
Wisconsins geography has been blessed with lush, rolling pasturelands and spring-fed water sources. These superb conditions beckoned to nineteenth-century European immigrants from cheesemaking countriesSwitzerland, Germany, and the Netherlands. In more modern times, they have been joined by Mexican, Italian, and French cheesemakers. The result is a Wisconsin renaissance in cheesemakingmore varieties, more specialty cheeses, more artisan stylesand an incomparable number of awards in national and international competitions.
The Great Big Cheese Cookbook will help you discover the very wide world of Wisconsin cheese, with recipes that showcase a multitude of varieties, types, and styles, from Wisconsin classics such as Muenster and Colby, to more recent specialties, such as asadero and Burrata. Youll find basic, everyday recipes, as well as sophisticated, chef-inspired creations, all made at their best with Wisconsin cheese. The Wisconsin Milk Marketing Board is pleased to be a part of this volume with Running Press.
James Robson
Chief Executive Officer
Wisconsin Milk Marketing Board
ACKNOWLEDGMENTS
THANKS TO THE many recipe contributors and chefs who gave their time, talents, and expertise to The Great Big Cheese Cookbook. Special gratitude goes to the Wisconsin Milk Marketing Board staff for their tireless efforts in making this book a realityMarilyn Wilkinson, LuAnn Lodl, Mary Litviak, and Heather Porter Engwall. And especially, deep appreciation goes to Running Press for publishing this homage to cheese.
WHERE IT COMES FROM MATTERS
IT WAS MORE than 160 years ago when European settlers first brought their time-honored cheesemaking techniques to Wisconsin. Their traditions, combined with the high-quality milk that came from Wisconsins pasture-fed cows, marked the beginning of the states passion for cheeseand its reputation for making the best.
Today, Wisconsin is home to some of the worlds most celebrated cheesemakers. Some pay homage to the early settlers, staying true to the ways of their ancestors. Others have veered from tradition to develop innovative techniques that are all their own. Although methods may have changed over the last two centuries, the flavor and quality of the milk are still excellent. (In fact, the quality of todays milk is even better due to improved nutrition and housing for dairy cows.) Many Wisconsin artisans still use milk exclusively from cows that graze on lush, rolling pastures and drink from the areas pristine, limestone-filtered waters. Thats one reason why Wisconsin cheese is like no other, and why so many cheesemakers have honed their craft in what has come to be known as Americas Dairyland.
With the very best production techniques, the finest raw ingredients, and a steadfast commitment to excellence, its no wonder that Wisconsin cheeses consistently win more awards than cheeses from any other state or nation. Its also no wonder that more than six hundred varieties, types, and styles hail from the state.
When you enjoy Wisconsin cheese, you can taste the quality and craftsmanship in every bite. And the more you compare it to other cheeses, the more it becomes clearwhere it comes from really does matter.
For more information on Wisconsin cheese, visit www.EatWisconsinCheese.com.
COOKING WITH CHEESE
CHEESE IS A FAVORITE recipe ingredient. Not only does it add immeasurably to the flavor of a dish; it also lends a creamy density to the texture. The versatility of cheese, available in so many varieties, types, and styles, also makes it a great addition to recipes for virtually any part of the meal. And of course, cheese is also wonderful to serve on its own. See the appendix for suggestions for wines and beers to pair with cheeses.
CHOOSING
Start by choosing the best-quality cheese, no matter what variety youre buying. Here are some tips:
Cheese should have a fresh, clean appearance, with no cracks or surface mold. Be sure the packaging is sealed properly, without any openings or tears that expose the cheese.
Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the use by or sell by dates on packaged cheese. If buying fresh-cut cheese, ask the clerk how best to wrap the cheese for storage and how long the cheese can be kept.
Look for the Wisconsin cheese identification. Youll know you are buying a product that has met the highest of cheesemaking standards.
HANDLING
After arriving home with your cheese, remember the three Cs of cheese handling:
Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.
Cold: Refrigerate cheese between 34 and 38F.
Covered: Cheese loses flavor and moisture when its exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as mascarpone, are best stored in clean, airtight containers. Semihard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper, such as parchment.
STORING
If you are lucky enough to have leftover cheese, store your opened cheese using these suggested guidelines. Proper storage will preserve a cheeses original flavor, appearance, and quality.
Once a cheese is opened, its imperative to minimize moisture loss by keeping it covered in the refrigerator. For covering suggestions, see the Handling section above.
Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.
If cheese develops surface mold, simply cut off about to inch from each affected side and use the remaining cheese within one week.
FREEZING
Cheese can be frozen, but we do not recommend it. A cheese that has been frozen is best used as an ingredient. The best candidates for freezing are firm cheeses, such as Swiss, and hard cheeses, such as Parmesan.
When freezing cheese, wrap the pieces tightly in weights of one pound or less.
Label and date your cheese before storing it at temperatures around 0F.
Its best to thaw cheese in the refrigerator and use your cheese within a couple of days.
Freezing cheese will change the texture. Semisoft and hard cheeses will be more crumbly , while softer cheeses will separate slightly. The nutritional value will remain stable.
CUTTING AND TRIMMING
Make cutting blocks of cheese easier by using these tips:
Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature.
A chef s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line.
