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.

Garlic Parmesan Cheese Ball

Makes about 2 cups

11ounces cream cheese, softened
1/3 cup grated Parmesan Cheese
1/4 cup mayonnaise
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
3/4 cup chopped walnuts, optional
assorted fresh vegetables and/or crackers

In a large bowl, combine the first 5 ingredients. Shape into a ball. Roll in walnuts if desired. Wrap tightly; chill 2 hours. Serve with vegetables and/or crackers.

From the Taste of Homes website.

Creamy Parmesan Mashed Cauliflower

Serves 6


2 packages (10 oz each) frozen cauliflower florets
½ cup milk
4 oz La Bottega di BelGioioso Crescenza-Stracchino™ cheese (gluten free)
1 1/3 cups Eau Galle Parmesan cheese (gluten free), finely grated
salt and pepper to taste


Bring cauliflower and milk just to a boil in a large saucepan, covered, over medium-high heat. Reduce the heat; simmer, covered, for 10-12 minutes or until tender, stirring occasionally. Cool slightly. Transfer cauliflower mixture to a food processor. Add Crescenza-Stracchino™ and Parmesan; cover and process until mixture is smooth. Season with salt and pepper to taste.

Both cheese in this recipe have won awards.  Eau Galle’s Parmesan has won multiple national and world awards, it has a fruit forward flavor with a nutty round finish. The Crescenza-Stracchino™ cheese is a rindless, fresh cheese with milky flavor.

From the Wisconsin Cheese website.