This season, give the gift of friendship and good taste by gathering those you love for an exquisite four-course cheese and wine dinner. No time, you say? We’re sharing tidings of joy and taking the work out of party planning with a magical menu. Each course features
specialty cheese from Wisconsin and a curated wine, making you look like a pairing pro.
Pairing Basics | Wine + Cheese
Coordinate the intensities of the wine and cheese to strike the perfect balance. Pair light, crisp wines like pinot grigio or sauvignon blanc with milder, less intense cheeses to avoid overshadowing delicate flavors. Riesling is a versatile wine with ample acidity; it pairs well with many cheeses.
Keep tannins in mind, too; they’re the astringent bitterness you may taste after a sip of wine. Tannins are especially prominent in red wines and can make cheese pairing challenging, as they can overpower the flavor and creaminess of cheeses like blues and young cheddar. Generally, select a lighter red with fewer tannins, like a light-bodied Beaujolais or fruity pinot noir.
The texture or body of a cheese or dish can lead to promising pairings. For example, pair creamy, buttery cheeses like brie or havarti with sparkling beverages like prosecco or Champagne to cut through the richness.
Appetizers | Decatur Dairy Havarti + Prosecco
Luscious, marinated Decatur Dairy Havarti is tossed with a colorful roasted veggie medley and paired with crisp, bubbly prosecco for a starter that’s an absolute stunner. This handcrafted, smooth, supple European havarti won Best of Class at the 2023 U.S. Championship Cheese Contest. The cheese is loved for its buttery notes and slightly sweet flavor. Dry, bubbly prosecco has fruity notes of lemon, citrus, pear and green apple. It plays well with the veggies and delightfully herby and earthy vinaigrette. The Italian wine’s happy effervescence and medium to high acidity balances the cheese’s richness, refreshing the palate. Served on crusty crostini, it’s the perfect appetizer to get the party started.
Make-ahead tip: Assemble this course in the morning, the day of the dinner, and store it in the refrigerator. Serve the appetizer at room temperature
Make it: Marinated Havarti and Roasted Veggies
Salad | Roelli Dunbarton Blue® + Riesling
Surprise your guests with an elegant holiday salad featuring sweet-tart apples, dried cherries, toasted hazelnuts, and handcrafted, cellar-cured Roelli Dunbarton Blue®. An off-dry riesling wine with fairly high acidity and a crisp finish complements the taste and creamy texture of this nutty, aged English-style cheddar cheese with a touch of earthy blue flavor. Traditionally, aged cheddar and blues contrast nicely with fruits like dried cherries and apples. Riesling often has apple, lemon and apricot notes, amplifying the fruity flavors and aromas in the salad. Finally, mirroring the flavor profile of this German-born libation is a lemon-honey dressing that’ll make spirits bright.
Make-ahead tip: Prepare the dressing a day ahead and store it in the refrigerator. Toast the hazelnuts; store them covered at room temperature.
Make it: Fruit and Nut Dunbarton Blue® Salad
Main Dish | Eau Galle Fontina And Romano + Cabarnet Franc
This third course is a charm! Flavorful Italian-inspired cheeses and ingredients like tomatoes, pine nuts and parsley meld with a bold and herbaceous cabernet franc. Wisconsin fontina is nutty and has a full yet gentle flavor with a slight earthiness and tartness. Romano is piquant and saltier, giving this dish a satisfying, zesty kick. The dominant notes often found in a medium-bodied cabernet franc—strawberry, roasted bell pepper, red plum and chili pepper—help offset the cheeses’ saltiness. In addition, the wine’s medium to high acidity pairs beautifully with tomato-based dishes and cuts through the butterfat in cheese. The medium-high tannins in the wine also bind with the steak’s proteins and fat, softening and smoothing its finish.
Make-ahead tip: Stuff and roll the steak the day before. Wrap it tightly in plastic wrap and store it in the refrigerator. Let the rolled steak stand at room temperature for at least 30 minutes before browning it in olive oil.
Make it: Italian Cheese-Stuffed Flank Steak
Dessert | Renard's Maple Syrup Cheddar + Fortified Grenache
Savor the flavors of the holidays in a single bite. An excellent way to end the meal, this handsome cake stars a secret ingredient that makes it a standout—Renards Artisan Cheese’s creamy, tangy, sharp white cheddar blended with natural maple syrup. The cheese adds depth to the cake and garnishes fresh raspberries piled high on fluffy maple mousse. The cake is paired with a medium-bodied fortified grenache, a fruit-forward wine with notes of berries, black cherries and plums, as well as cinnamon and caramel. Seasonal cake spices, like vanilla, cinnamon, nutmeg and cloves, elicit a holiday vibe while underscoring the warm spice notes in the wine.
Make-ahead tip: Make the cake and mousse the day before the dinner. Cover and
store the cake at room temperature; cover and store the mousse
in the refrigerator.
Make it: Maple Cheddar Spice Cake
