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.

Roasted Garlic & Romano Breadsticks

Makes 1 dozen breadsticks

2 whole garlic bulbs
6 tablespoons olive oil, divided
2 tubes (13.8 ounces each) refrederated pizza crust
10 ounces Eau Galle Romano cheese, finely shredded and divided (2 1/2 cups)

1. Heat oven to 400°F

2. Remove papery outside from garlic (keeping cloves together). Cut off the top third of each garlic bulb; drizzle each with 1 tablespoon olive oil. Wrap tightly with aluminum foil. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes. Squeeze garlic into a small bowl. Add remaining olive oil. Mash with fork.

3. Reduce oven temperature to 375°F. Line a 15x10 inch baking pan with parchment paper.

4. Unroll one pizza crust on a lightly floured cutting board; roll out dough to a 12x10 inch rectangle. Spread half of the garlic mixture over crust; sprinkle with 1 1/4 cups romano. Fold crust in half widthwise. Pinch edges to seal. Cut crust lengthwise into six strips, each about 1-inch wide. Twist strips; place on prepared pan. Repeat step with remaining crust.

5. Bake for 12-15 minutes or until golden brown. Romano Cheese

Asiago-Chicken Pasta Skillet


  • 1-1/4 cups water
  • 1 chicken bouillon cube
  • 1/4 cup sun-dried tomatoes (not packed in oil), finely chopped
  • 1 teaspoon balsamic vinegar
  • 1 cup chopped onion
  • 1/2 to 3/4 cup sliced baby portobello mushrooms
  • 2 tablespoons butter, cubed
  • 3 garlic cloves, minced
  • 2 cups cubed cooked chicken
  • 2 cups cooked tripolini or orzo pasta
  • 2 plum tomatoes, seeded and chopped
  • 4 ounces Weyauwega Star Dairy Mozzarella cheese, shredded (1 cup)
  • 2 tablespoons minced fresh basil
  • 4 to 6 ounces Weyauwega Star Dairy Asiago cheese, shaved



  1. Bring water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low; add the chicken bouillon, sun-dried tomatoes and balsamic vinegar. Cook and stir until bouillon is dissolved.
  2. Sauté onion and mushrooms in butter in a large, nonstick skillet over medium-high heat until just tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute. Stir in the bouillon mixture, chicken and pasta. Asiago Cheese

Lingonberry Cake

1 cup unsalted butter, melted
3 cups flour
1 Tbsp. baking powder
2 cups sugar
1 tsp. vanilla
2 tsps. rose water (optional)
4 eggs
1 cup Elki Lingonberry Spread

Preheat oven to 350° and grease the bottom (not the sides) of two 9” round pans. In a small bowl whisk together flour and baking powder and set aside. In a large mixing bowl beat together butter and sugar until smooth.

Add vanilla and rose water until incorporated. Add eggs one at a time beating flour and the jam alternately beginning and ending with flour until both are fully incorporated. Divide batter between the pans and bake about 30 minutes - until a toothpick inserted in the cake comes out clean.

Frost with buttercream frosting.

Recipe found at:

Scandinavian Delights Lingonberry