Wisconsin is synonymous with cheese and is home to the world's most award-winning cheeses. Approximately 10,000 dairy farms on rolling hills of lush pastureland produce over 21,000 pounds of milk each year, 90% of which is used for making more than 2,800,000,000 pounds of cheese.
As amazing as that is, it’s not just about production numbers. In Wisconsin, it’s a way of life. Many families and facilities have been making cheese for four generations. Wisconsin has more skilled and licensed cheesemakers than any other state, and boasts the only Master Cheesemaker program outside Europe that’s modeled on the rigorous standards of similar programs in Europe. They’ve studied and preserved time-honored traditions to create more than 600 cheese varieties of unsurpassed excellence to meet the demands of increasingly sophisticated consumers.
Today, Sunday Supper is honoring cheeses made from cow’s milk with the Wisconsin Milk Marketing Board. You can learn more about their cheeses from their web site, which also has a wonderful Cheesecyclopedia®, and by following their Facebook page. And if you’re interested in more recipes with cheese for your family, you’ve come to the right place. Here are some social media sites to go check out and follow!
And for even more ideas on what to do with cheese, go follow our Cheese Pinterest Board!
Spicy Cheese Twists: #SundaySupper
- 1 sheet frozen puff pastry thawed
- All-purpose flour for dusting
- 1 Tbsp extra-virgin olive oil
- ¼ cup finely grated sharp cheddar cheese
- 2 Tbsp finely grated Parmesan cheese
- 1/8 tsp sea salt
- 1/8 tsp cayenne pepper
- On a lightly floured work surface, roll the thawed pastry dough sheet into a 12-inch square. Using a pastry brush, brush half of the oil over its top surface.
- Sprinkle half of each the cheese, salt and cayenne over half of the pastry sheet. Fold the other half of the pastry sheet over the part covered in cheese. Roll the dough again 10 – 12 times, keeping the rectangular shape.
- Brush the pastry sheet with the remaining oil, and sprinkle the remaining cheese, salt and cayenne evenly over its surface. Lightly flour your fingers, and firmly press the cheese into the dough.
- Line a baking sheet with a silpat or parchment paper (I prefer a silpat for this). Using either a pastry wheel or sharp knife, slice the dough into ½-inch strips. Carefully twist into spirals and place on the baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375˚F and bake for 15 minutes, or until they turn a golden brown. I rotate them about halfway through the baking.
- Carefully move the twists to a wire rack to cook. Serve warm or at room temperature. These are best eaten the day you make them, but store any uneaten twists in a ziplock baggie.
- Note: You may find they’re not quite as crisp the second day