Recipes & Pairings

Wine & Cheese Pairings

Three Cheese Football Pizza

Ingredients

• 1 1/2 cups pizza sauce
• 12 frozen fully cooked meatballs, thawed (1/2-ounce each)
• 1 pound (16 ounces) fresh or frozen pizza dough, thawed
• 10 pieces Baker Mozzarella String Cheese
• 2 tablespoons butter, cubed and melted
• 1/2 teaspoon garlic powder
• 4 ounces Mozzarella cheese, shredded (1 cup)
• 2 ounces Asiago or Parmesan cheese, shredded (1/2 cup)
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion

Instructions

1. Heat oven to 450°F.
2. Warm pizza sauce and meatballs in a large saucepan over medium heat for 12-15 minutes or until meatballs are heated through, stirring occasionally.
3. Meanwhile, roll out and stretch pizza dough on a lightly floured cutting board to a 17 x 12-inch rectangle. Cut short sides of dough to angle inward, creating a football shape. Cut dough scraps into thin strips for football laces; set aside.
4. Transfer pizza dough to a greased 15 x 10-inch baking pan; let excess dough hang over edges of pan. Place string cheese to within 1 inch of edges. Fold dough over cheese; press to seal.
5. Whisk butter and garlic powder in a small bowl; brush over dough and football laces.
6. Spoon pizza sauce and meatballs over dough. Sprinkle with mozzarella and asiago. Top with green pepper and onion. Arrange reserved football laces on pizza.
7. Bake for 15-17 minutes or until crust is golden brown and cheese is bubbly. Cool slightly before serving.

https://wisconsincheese.com/recipes/3911/three-cheese-football-pizza

Cheese Curds and Biscuits with Blueberry Preserves

BLUEBERRY PRESERVES:
2 cups fresh or frozen blueberries
2/3 cup sugar
1/2 cup plus 1 tablespoon cold water, divided
1 tablespoon cornstarch
Zest and juice of 1 medium lime
1 teaspoon minced fresh thyme, optional

BISCUITS:
4 biscuits (store-bought or homemade)
10 ounces Ellsworth Natural White Cheddar Cheese Curds (about 2 1/2 cups)
2 tablespoons minced fresh thyme, optional

Instructions

Blueberry Preserves:
1. Combine the blueberries, sugar and 1/2 cup water in a large saucepan; cook and stir over low heat until sugar is dissolved. Bring to a boil, stirring constantly. Combine cornstarch and remaining water in a small bowl until smooth; stir into blueberry mixture. Cook and stir for 2-3 minutes or until thickened.
2. Remove from the heat. Stir in the lime zest, lime juice and thyme if desired. Cool to room temperature, stirring occasionally.

Biscuits:
1. Heat oven or toaster oven to 350°F.
2. Split biscuits in half; top halves with cheese curds. Transfer to a baking sheet. Bake for 5-6 minutes or until biscuits are toasted and curds are warm. Top with blueberry preserves and thyme if desired. Cover and refrigerate any remaining preserves.

Select images courtesy of the Dairy Farmers of Wisconsin.

10-Minute Nacho Cheese Dip

Ingredients

• 2 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half cream
• 1/2 cup milk
• 1/4 teaspoon each garlic powder, onion powder and paprika
• 8 ounces Medium or 1 Year Aged Cheddar cheese, shredded (2 cups)
• 4 ounces Mild Colby cheese, shredded (1 cup)
• 1 can (4 ounces) diced green chiles, undrained
• Salt and pepper to taste
• Additional milk
• Tortilla chips

Instructions

1. Melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the cream, milk, garlic powder, onion powder and paprika. Bring to a boil; cook and whisk for 2 minutes or until thickened.
2. Reduce heat to low. Gradually whisk in cheddar and colby until melted.
3. Remove from the heat. Stir in green chiles. Season with salt and pepper to taste. Add milk, a tablespoon at a time, until desired consistency. Serve with tortilla chips.