Cheese, glorious cheese. We give it as gifts, serve it at parties and create memorable meals with it. Yes, you can be assured that when you unwrap Wisconsin cheese happier, tastier holidays are ahead. To keep the good cheer going, we asked five cheesemongers from across the country to share their answers to frequently asked questions this time of year. Embrace their expert advice and become a cheese pro yourself this season!
Sean Hartwig, Specialty Foods Manager | Zingerman’s Delicatessen, Ann Arbor, MI
Sean’s curiosity and love of learning serve him well at Zingerman’s Delicatessen, where his expertise includes extensive knowledge of cheeses. He approaches each day ready to cultivate a positive community around food.
What are your tips for buying cheese?
Define your cheese intentions before you shop. This allows you to convey your needs to the cheese professional and gets the experience off to a good start. Buying cheese from a cheesemonger means you can eliminate any confusion about portions, ways to serve, and how to cook with or care for your cheeses. I suggest buying only what you and your fellow cheese lovers can consume in a reasonable time frame. Once opened, high-moisture soft cheeses usually last one week covered in the refrigerator, while low-moisture aged cheeses can be wrapped and refrigerated for two to three weeks. Lastly, we (cheesemongers) love to provide our expertise as to what tastes exceptionally well each day. We’re happy to tell you what we’re excited about—just ask!
Gina Freize, Founder and Cheese Wiz | Venissimo Cheese, San Diego, CA
Gina opened the first Venissimo Cheese in Mission Hills, California, in 2004, intending to do for cheese what Starbucks did for coffee.
How should I put together a cheese gift basket?
First and foremost, there are no wrong combos! Cheese is versatile, forgiving and always a fantastic gift. For the greatest flavor adventure, include different styles of cheeses, such as soft-ripened blues, aged cheddars and flavored goudas. Quarter-pound wedges are perfect for two to four people to share. Some of my favorite Wisconsin gems are Hook’s® Cheese Company 10-Year Cheddar, Marieke® Gouda Foenegreek and Carr Valley Glacier Point Blue™ Cheese. I also enjoy Dunbarton Blue® by Roelli Cheese Haus with its decadent mushroom-truffle notes. For accompaniments, include something sweet like honey or jam, savory like olives or tapenade, and crunchy like crackers or nuts.
Laura Downey, ACS CCP®/Owner | Fairfield & Greenich Cheese Company, Fairfield, CT
Laura and her business partner, Chris, opened Fairfield Cheese Company in 2009. Laura is passionate about teaching people about artisan cheeses because she believes knowledge boosts appreciation.
What cheeses are best for a holiday cheese board?
The holidays are the perfect time for a cheese board and to bring out extra-special cheeses. I think two to three cheese selections are perfect when serving guests. I always start with Marieke® Gouda Truffle. It’s a farmstead cheese that’s made with fresh raw milk. The creaminess is lovely, especially combined with flecks of earthy black truffle. Next, I add Red Rock by Roelli Cheese Haus. Everyone loves cheddar, and the striking color of this cheese adds a ton of interest. I serve it with charcuterie like a Tuscan-style salami.
Erin Carlman Weber, Owner | All Together Now, Chicago, IL
Erin and her partners opened All Together Now in 2018, an all-day eatery, market and bottle shop in Chicago’s Ukrainian Village neighborhood. The food highlights the tastiest things about being a Midwesterner.
Do you have tips for showcasing cheeses on a cheese board?
I'm pretty no fuss when it comes to cheese boards. My number one tip, though? Always cut cheese into bite-size pieces like small wedges, sticks and crumbles for your guests to enjoy. Don’t leave it up to them to decide how to cut into that beautiful wedge or wheel. One of our most popular cheeses at the shop is Pleasant Ridge Reserve by Uplands Cheese. It’s a stalwart for us. We put it on our most popular sandwich, as well as slice it to order at the cheese counter. It’s also a great addition to holiday cheese boards.
David Myers, ACS CCP® | Dedalus, Boulder, CO
David is a Certified Cheese Professional®—the lactic equivalent of the sommelier certification. Having worked in the industry for over half a decade, he has helped thousands of people determine what to eat for dinner.
What are your favorite seasonal cheese pairings?
I love combining The Stag by Deer Creek® Cheese and holiday leftovers to make a kicked-up grilled cheese using leftover turkey or ham, cranberry sauce (the acidity is key), and copious amounts of this bandage-wrapped cheddar. I toast the sourdough bread in butter until everything is nice and melty. One taste, and you’ll realize that your problems are smaller than before. I also like to pair Roth Grand Cru® Surchoix cheese with caramel sauce. This marvelous alpine-style cheese is characterized by an intense brothy flavor balanced with notes of caramelized onion. Place a smidge of caramel sauce between two slivers of this decadent cheese and take a bite. What initially begins as a savory bite undergoes a candy-like metamorphosis. The flavor contrast surpasses your expectations and short-circuits your brain in the most pleasant way possible.
