Contents • A Wisconsin Art Form • Storing Your Wisconsin Cheese • Enjoying Wisconsin Cheese • Cooking with Wisconsin Cheese • Nutrition Information

The state of Wisconsin and the art of cheesemaking have become synonymous throughout the world. Beginning in the early nineteenth century, when Western Europeans first settled this lush, central plains state, newly arrived cheesemakers extolled the quality of Wisconsin's abundant milk supply. They found it the ideal medium for old-world cheesemaking techniques. The results began a tradition of excellence that has characterized cheese production in the state for over a century and a half. Today, thanks to pioneers from Germany, France, Switzerland, Holland, Italy, and Scandinavia, and to the industry's continuing dedication that blends the art of cheesemaking with the cutting edge of innovative dairy science, Wisconsin boasts of more than 350 varieties, types, and styles of world-quality cheese. To protect this well deserved reputation, Wisconsin became the first state to require the grading of its cheese and the mandatory licensing of its cheesemakers. No other state's standards exceed those of Wisconsin. When you buy cheeses from Wisconsin, you take home the best. Taste why!

Storing Your Wisconsin Cheese

To keep cheese purchases at their peak once you get them home, they must be stored properly. In general, unopened cheese stored in the refrigerator between 34'F and 38'F will retain quality even beyond any freshness date stamped on packages. The key lies in keeping it tightly wrapped or sealed to prevent exposure to air and airborne, natural mold spores. Once you open the manufacturer's packaging, follow these guidelines.

• Fresh cheeses, such as Cottage, Cream, and Mascarpone, are high in moisture, which makes them more perishable than firmer cheeses. These cheeses should be kept tightly sealed and cold and used within two weeks.
• Semi-soft, firm, and hard cheeses wrapped tightly and stored in the refrigerator remain fresh for four to eight weeks. Some aged cheese may be held even longer under proper storage conditions.
• Hard cheeses, such as Parmesan and Asiago, should be stored in grated form in sealed containers in the refrigerator for up to two weeks. Freeze for longer storage and use directly out of the freezer.
• Ideally only hard-grating cheeses, such as Parmesan and Romano, should be frozen for up to three months. Freezing other cheeses, such as Cheddar and Gouda, causes their texture to become crumbly.
• Shredded cheeses lose moisture and develop mold more easily than solid pieces, because they have more surface area exposed to air. Wrap leftover shredded cheese tightly and use within a few days.
• Should cheese develop surface mold, cut off about 1/2-inch from each affected side. The remaining cheese should be used within the week.
• Take special care with aromatic cheeses, such as Blue and Limburger, because, if not tightly wrapped and stored in airtight containers, they can impart their pungent aromas and flavors to other cheeses and foods.

Enjoying Wisconsin Cheese

In addition to appealing taste, variety and texture, Wisconsin cheeses offer versatility and convenience. As a snack, an ingredient in a recipe, or a topping, cheese pleases easily every time. These tips will help you serve cheese at its best.

• Should dry edges or surface mold appear on semi-soft, firm, or hard cheeses, simply trim away the undesirable portions. Albeit unappealing, these conditions are harmless and do not affect the taste or texture of the underlying cheese.
• To put together a cheese platter that is a work of art, select several different cheeses from the more than 350 varieties, types, and styles of Wisconsin cheese. Include contrasting flavors and textures, for example, Camembert, Italian-style Gorgonzola, Havarti, Colby, and Pepato. Labeling each type for your guests adds a friendly touch.
• For small groups, allow family and friends to cut directly from a cheese wedge or chunk.
• For larger groups, serve cubes, sticks, and squares, that have been cut ahead of time.
• Wisconsin cheeses come in many convenient forms. Select pre-shredded or pre-grated cheeses of one variety or a mix of varieties, such as the popular Cheddar and Mozzarella blend, to make recipe preparation quick and easy. Use already cubed and sliced cheeses to simplify composition of such party favorites as cheese and deli platters.

Cooking with Wisconsin Cheese

A few hints make cooking with Wisconsin cheese an easy and tasty success.

• Use low heat, just enough to melt the cheese and blend it with other ingredients. High heat makes natural cheese tough and stringy.
• Avoid long cooking, which also makes cheese tough and stringy; cook just enough to melt.
• To promote even melting, slice, shred, grate, cube, or dice cheese before adding as an ingredient.
• Broil foods topped with cheese, such as open-face sandwiches, pizza and vegetables, four to six inches from the heat.
• Keep oven temperature between 325'F and 375'F. For longer baking, cover cheese with bread crumbs to protect and prevent toughening.
• To microwave cheese, use 30 percent (medium-low) to 70 percent (medium-high) power.
• Most retail stores sell cheese by weight. Use these equivalents for handy conversion.
  • 4 ounces semi-soft to firm cheese = 1 cup shredded
  • 4 ounces Blue or Feta = 1 cup crumbled
  • 3 ounces hard cheese = 1 cup grated

Nutrition Information

Wisconsin cheeses, such as Brick, Provolone, Colby, and Cheddar, deliver all the nutritional values of milk in uniquely delicious ways. Cheese contributes only modest 4.8% fat, yet it supplies 22.8% of the calcium and 7.6% of the protein in the U.S. food supply. Whether you choose reduced-fat varieties or the full flavor of traditional favorites, cheese has a tasty place in a healthy lifestyle. Wisconsin is the leader for blending innovation and the art of cheesemaking. Taste why!