Cheer on the best football team with the best cheese. The Green Bay Packers are ready for the upcoming Super Bowl XLV showdown Feb. 6, and you can celebrate appropriately by bringing Wisconsin Cheese to the party.
In fact, you’ll be joining the crowd. Cheese is a traditional part of this football feast, with total retail sales normally higher than average—27% higher in the week leading up to Super Bowl Sunday last year, for example.
With more than 600 varieties, types and styles, your Wisconsin Cheese choices are many! A game-sized cheese platter is always welcome, but why not bring a special cheesy, home-prepared appetizer, too? We’ve got some irresistibly good ideas for showcasing this perfect ingredient for cheering on Wisconsin’s own NFL team. Go Pack Go!
More info and Recipes visit: http://www.eatwisconsincheese.com/recipes/superbowlparty.aspx
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.