Wine & Cheese Pairings

Brie - Moscato, Sparkling Wines, Red Pinot Noir, Red or white sweet wines, fruity red wines.
Muenster - White Sauvignon Blanc, wide variety of wines work well, Red Malbec
Monterey Jack - Riesling, Red Merlot, White Pinot Grigio, Sauvignon Blanc, Chardonnay
Havarti - White Riesling
Fontina - Chardonnay
Swiss & Baby Swiss - Sauvignon Blanc, White Reisling, Chardonnay, Merlot
Gruyere - Riesling or Pinot Noir, Sauvignon Blanc, Chardonnay, Merlot
Gouda - Chardonnay, Riesling, Sauvignon Blanc
Medium Cheddar - Many red wines are a nice complement, White Sauvignon Blanc, Red Merlot
Parmesan - Riesling, White Chardonnay, Red Pinot Noir
Asiago - Merlot or Pinot Noir, White Moscato
Farmers - Sauvignon Blanc
Gorgonzola - Pinot Noir, White Riesling, or Red Pinot Noir
Blue - White Riesling or Red Pinot Noir
Brick - White Riesling or Red Pinot Noir
Aged Cheddar - Many red wines are a nice complement, White Chardonnay, Red Cabernet Sauvignon, Reisling, Sauvignon Blanc, Merlot
Feta - White Sauvignon Blanc
Mozzarella - White Sauvignon Blanc, Red Merlot
Provolone - White Sauvignon Blanc
Romano - White Sauvignon Blanc
               
**Sweet white wines tend to have an affinity for almost all cheeses. Fruity styled wines, whether red or white, go well with most cheeses.

Parmesan Potato Wedges with Lemony Aioli

Ingredients
  • 2 ounces Nordic Creamery Parmesan cheese, grated and divided (2/3 cup)
  • 1/4 cup olive oil
  • 4 large russet potatoes, cut into wedges (about 2 1/2 pounds)
  • Salt and pepper
  • 1/4 cup minced fresh parsley

AIOLI:
  • 1 cup mayonnaise
  • 1 ounce Nordic Creamery Parmesan cheese, grated (1/3 cup)
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
  1. Grease grill grate. Heat grill to medium.
  2. Combine 1/3 cup parmesan and olive oil in a large bowl. Add potatoes; toss to coat. Transfer potatoes to a lightly greased grill grid. Season with salt and pepper.
  3. Grill potatoes, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
  4. Toss potatoes with parsley and remaining parmesan in the same bowl.

Aioli:
  1. Meanwhile, whisk the aioli ingredients in a bowl. Season with salt and pepper to taste. Serve with potato wedges.

Select images courtesy of the Dairy Farmers of Wisconsin.

Parmesan Cheese

Grilled Romaine with Lemon-Parmesan Vinaigrette

LEMON-PARMESAN VINAIGRETTE:
  • Zest and juice of 1 medium lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 2/3 cup olive oil
  • 1 ounce Cello® Parmesan cheese, grated (1/3 cup)
  • Salt and pepper to taste

SALAD:
  • 3 heads romaine lettuce, cut in half lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 ounces Cello® Parmesan cheese, shaved (about 1 cup)
  • Croutons
 
Instructions
Lemon-Parmesan Vinaigrette:
  1. Whisk the lemon juice, zest, Dijon mustard and sugar in a bowl. Slowly whisk in olive oil. Whisk in parmesan. Season with salt and pepper to taste.

Salad:
  1. Grease grill grate. Heat grill to medium.
 
  1. Brush lettuce with olive oil. Season with salt and pepper. Grill lettuce, covered, over medium heat for 5-7 minutes, turning occasionally. Transfer lettuce to a serving platter; drizzle with vinaigrette. Top with parmesan and croutons.

Select images courtesy of the Dairy Farmers of Wisconsin.



https://wisconsincheese.com/recipes/3861/grilled-romaine-with-lemon-parmesan-vinaigrette Parmesan Cheese

Parmesan and Herb Veggie Pizza

Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg white
  • 1 tablespoon water
  • 6 thin fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 1 package (8 ounces) Crystal Farms Original Cream Cheese, softened
  • 3 ounces Cello® Parmesan cheese, grated (1 cup)
  • 1 garlic clove, minced
  • 2 teaspoons minced fresh basil
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon milk
  • Salt and pepper to taste
  • 3 medium radishes, thinly sliced
  • 1 small carrot, shredded
  • 1/4 cup frozen peas, thawed
  • 1 green onion, thinly sliced
 
Instructions
  1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Unfold puff pastry on a lightly floured surface; roll out to a 12-inch square. Transfer to prepared baking pan. Press down center of pastry, leaving a 3/4-inch-thick edge.
  3. Whisk egg and water; brush pastry with egg wash. Line pastry with parchment or double thickness of aluminum foil. Fill center with pie weights or dried beans.
  4. Bake for 22-24 minutes or until puffed and begins to brown. Carefully remove parchment and pie weights. Bake for 4-5 minutes longer or until golden brown. Cool completely on a wire rack. 
  5. Meanwhile, bring water to a boil in a large saucepan. Add asparagus; cook for 2-3 minutes or until crisp-tender. Remove and immediately place asparagus in a bowl of ice water. Drain and pat dry.
  6. Beat the cream cheese, parmesan, garlic, basil and rosemary in a bowl until combined. Add milk; beat just until blended. Season with salt and pepper to taste. Spread parmesan mixture to within 1/2 inch of pastry edges.
  7. Top pizza with the radishes, carrot, peas, green onion and asparagus. Cut into squares.

Select images courtesy of the Dairy Farmers of Wisconsin.

https://wisconsincheese.com/recipes/3122/parmesan-and-herb-veggie-pizza Parmesan Cheese