Great Cheese Recipes for Football Parties and After School Snacks

‘Tis the season for Back to School and Football!

Below are 3 quick and easy recipes that are sure to grab your customers’ attention for after school snacks and football party appetizers. Post these recipes in your store or make copies of the recipes for customers to take home.

Call your Jim’s Cheese sales representative to place an order for the cheeses highlighted in the recipes so your customers can make these tasty snacks! Pictures of recipes and 3 X 5 recipe print outs are available upon request.

Cheesy Wisconsin Bagels, Servings: 6 bagel halves

Cheesy Wisconsin Bagels


1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Swiss or Monterey Jack Cheese, shredded
1/4 cup slivered almonds, toasted
1/4 cup real bacon bits
1/4 cup mayonnaise
1/4 cup green onions, chopped
1/4 cup sour cream
2 egg whites, stiffly beaten
3 bagels, split

Cooking Directions:

Preheat the broiler to broil. Combine the cheeses, nuts, bacon, mayonnaise, onions, and sour cream; mix well. Fold in the egg whites. Spread the mixture on bagel halves. Place bagels on baking sheet and broil until bubbly, about 3 minutes.

Strawberry Shortcake Bites, Servings: Variable

Strawberry Shortcake Bites


Sugar Cookie or Shortbread
Crave Brothers Mascarpone Cheese
Sliced Strawberry

WI Havarti Pesto Stuffed Mushrooms with Tomato Concasse, Servings: 6
wisconsin specialty pesto jack mushrooms

Stuffed Mushrooms:
3/4 pound hot Italian sausage, casing removed
1/4 cup pine nuts
2 tablespoons sun-dried tomatoes, diced
1 cup (4 ounces) WI Havarti Pesto Cheese, shredded
6 large (12 ounces) Portobello mushrooms, stems removed

Tomato Concassé*:
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tablespoons fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cooking Directions:

Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun-dried tomatoes and Wisconsin Pesto Jack cheese. Mix well; set aside.

In the pre-heated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into each cap. Return to oven and broil 3 to 5 minutes.

For concassé, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.

*May be replaced with 14-16 ounce jar of chunky Italian-style tomato sauce.

Recipes and pictures provided by the Wisconsin Milk Marketing Board.

Jim’s Cheese Pantry Artisan Cheesemakers Win Big at the ACS Judging and Competition!

Some of our artisan cheesemakers won major honors in the 28th Annual American Cheese Society Judging and Competition last week!

A special congratulations goes out to Emmi Roth USA. They took 3rd place in Best of Show with their Roth Grand Cru Surchoix. Roth Grand Cru Surchoix also won 1st place in the Cow’s Milk Open category, while their Roth Grand Cru Original followed up in the category’s 3rd place. Emmi Roth placed 1st and 2nd in the Hispanic/Portuguese Ripened All-Milks category with Roth GranQueso Reserve and Roth GranQueso, respectively. Roth’s Havarti with Peppadew, Serafina Garlic & Herb Spread, and Radette also won awards.

Congratulations to Sartori Company for a great showing as well. Their Sartori Limited Edition Pastorale Blend won 1st place in the Sheeps/Mixed-Milk open category. Sartori Reserve Merlot BellaVitano won 2nd place in the Marinated in Liquids and Ingredients: Cow’s Milk category. Sartori Limited Edition Extra Aged Goat and  Sartori Reserve SarVecchio Parmesan also received awards.

Carr Valley Cheese also brought in great results. Their Billy Blue cheese won first place in the Bule Mold: Rindless Blue Veined Goats Milk category, while their Monterey Jack won 2nd in the Cow’s Milk Monterey Jack category. Carr Valley’s Sheep cheese won 2nd in the Feta Sheep’s/Mixed milk category. Their 6 and 4 year Cheddars, Baraboo Blue, Jalapeno Bread, Hot Pepper Jack, Smoked Baa Baa Blue, Canaria and Apple Smoked Cheddar also won honors.

Pasture Pride Cheese won 2nd place in the Cow’s Milk American Brick Cheese category with Pasture Pride Brick Cheese.

Crave Brother’s Farmstead Cheese had their Petit Frere with Truffles win 1st in the Cheeses Flavored With Herbs, Fruits, Vegetables, Truffles, Flowers, Syrups category. Their Farmer’s Rope String Cheese won honors as well.

Nordic Creamery won 1st place in the Goat, Sheep, or Mixed Milk Butter With or Without Cultures category with their Goat Butter. Nordic Creamery’s Maple Syrup Butter placed 2nd in the Flavor Added Butter Category.

Congratulations once again to these skilled and dedicated cheesemakers for showing off such quality products! The full results are available here.


Emmi Roth USA wins big

The American Cheese Society’s 28th annual ACS Judging and Competition

The American Cheese Society is holding its 28th annual Judging and Competition this week from August 1st-4th! The leading competition of North American Cheeses, The ACS Judging and Competition will take be held in Raleigh, NC. The awards ceremony will take place on Saturday, August 4th and recognizes top cheese makers from across the continent.

Read more about the competition here.

Variety of cheeses

Wine and Cheese for Beginners

With entire books written on the subject, wine and cheese is one of the most famous culinary pairings around. For those of us who aren’t wine and cheese connoisseurs, it can be quite intimidating to find out where to begin. But in the ocean of opinions on wine and cheese pairings, a few rules and classic combinations provide an excellent starting point.

For those new to wine and cheese, there are a few simple guidelines to start you off. First, white wines tend to go well with “softer” cheeses that have a stronger, more pungent flavor and smell. Second, red wines generally work better with “harder” cheeses that have much milder flavors. Third, fruity and sweet white wines, as well as dessert wines, pair with the widest variety of cheeses. Finally, pair pungent cheeses with sweeter wines.

In addition to these guidelines, some classic wine and cheese pairings have emerged over the years. These classic pairings work best for entertaining guests. The full-bodied red wine cabernet sauvignon happens to pair well with sharp cheddar. Meanwhile, mild cheddar, along with provolone and parmesan, go well with Chardonnay. Brie cheese compliments both champagne and merlot nicely, while gouda cheese mixes with Riesling and merlot.

Don’t forget, though, that these established guidelines and classic pairings aren’t etched in stone, and everyone has a unique taste palette. Don’t be afraid to experiment and discover some personal favorites, be it at dinner, a party, or for a bedtime snack. Feel free to share some of your personal favorites in the comments!

wine and cheese go well together

Grilled Cheese Sandwiches

Grilled Cheese with a Twist!
Grilled cheese sandwiches have been a longtime staple for a quick, low-fuss and tasty meal. But with a little creativity you can put some twists on the old classic that can make for some unique dishes. We’ve compiled a few ideas for some more unconventional grilled cheese sandwiches. Try one yourself, and don’t be afraid to get adventurous and make your own. Feel free to share any of your own creations in the comments. We’d love to hear them!

Jalapeno Poppers Grilled Cheese
This sandwich is a simple way to capture the flavor of jalapeno poppers. Spread some cream cheese on one side. Cover the other piece with some cheddar and some spicy pepper jack. For some extra crunch, put some crumbled tortilla chips in.

Greek-Style Grilled Cheese
This one goes particularly well with wheat bread. Take some feta cheese along with some cheddar, and add some red onions and thick tomato slices. Fry it up and serve it alongside some hummus and pita chips.

Mozzarella Sourdough
Combining mozzarella, tomato, and fresh basil on some sourdough makes for a great lunchtime sandwich. Be sure to slice the tomatoes nice and thick.

Italian Pesto Grilled Cheese
For this one, take a few slices of Italian bread and combine some provolone and American cheeses. Add a few slices of tomato and a tablespoon of your favorite pesto sauce, and you’re all set.

Peanut Butter and Bacon Classic
This is one that you probably wouldn’t think of off the cuff. Just take your standard old white bread grilled cheese with some slices of American. Before frying it in the pan, add some peanut butter and a few slices of bacon. The sweetness and creaminess of the peanut butter compliments the otherwise salty and crunchy sandwich surprisingly well.

Grilled cheese can be unique, too