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!
Wisconsin Cheese on Facebook, Instagram, Twitter, and Pinterest
And for even more ideas on what to do with cheese, go follow our Cheese Pinterest Board!
Or you might want to create your own. If you do, Wisconsin Cheese is running a recipe contest for Sunday Supper’s Food and Wine Conference later this summer. Go here for more information!!
Spicy Cheese Twists: #SundaySupper
Ingredients
- 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
Instructions
- 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
Renee says
That jar of cheese twists would call out to me and I’d be grabbing one every time I walked by. Yum!
The Wimpy Vegetarian says
They were disappearing too fast before a party a couple of weeks ago, and I ended up having to hide them (including from myself)!
Shelby says
These would be a perfect addition to the table making your meal even more special! They look delicious.
The Wimpy Vegetarian says
Thanks so much Shelby!
Amy Kim (@kimchi_mom) says
This would pair nicely with a charcuterie board! Love it!
The Wimpy Vegetarian says
It would be perfect with a charcuterie board, Amy !!!
Dorothy ShockinglyDelicious says
I am nibbling one of my cheese crispies AND yet I still want YOUR cheese twists! Is it possible to overdose on cheese? I think not.
The Wimpy Vegetarian says
It is a known fact that one cannot overdose on cheese! And this is why I’m making your cheese crispies next 🙂
Jennifer @ Peanut Butter and Peppers says
Your bread sticks look out of this world! I love them and your presentation is beautiful!
The Wimpy Vegetarian says
Thanks so much Jennifer!!
Liz says
A MUST make for my next gathering! I know these would disappear in a flash—so irresistible!
The Wimpy Vegetarian says
Be careful – they have a habit of disappearing before the party starts 🙂
Alida says
These cheese twists are so fun! I see them making a regular appearance at our dinner table.
The Wimpy Vegetarian says
Thanks so much Alida!!
Brianne @ Cupcakes & Kale Chips says
So perfect for munching at a party!
Constance Smith says
I absolutely love these!
Marion@LifeTastesGood says
So fun! I know my hubs would absolutely devour these 🙂
Serena | Serena Bakes Simply From Scratch says
These will be a family favorite!
Katie says
Twisty, crunchy goodness! I really could gobble up an entire batch of these…
Liz @ The Lemon Bowl says
I would love to nibble on these right now!!
Jennie @onesweetmess says
I seriously want to snack on these all the live-long day.
Bobbi from Bobbi's Kozy Kitchen says
Ohhhh I would soooo crunch and munch my way through the entire batch!!