What better way to cool down than with a weekend away at the lake? From summery salads to savor on the beach to grilled entrees for sultry nights, it’s time to start living your best cheese life. Plus, edible fresh flowers pack a pretty punch when added to a cheese board, and three Wisconsin cheesemakers give us their favorite summertime pairings. Enjoy it all in this issue that’s as hot as the season itself.
Cheese dreams are made of these! From lighter bites like delicious caprese stacks and grilled steak and blue cheese lettuce wraps to a bountiful mezze platter, it’s the artfully crafted cheeses that make these summer recipes really shine.
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.