Here are a few guidelines from the Wisconsin Milk Marketing Board for pairing cheese with the proper accompaniments
We’ve found the best vegetarian lasagna recipe
Wisconsin cheesemakers claimed a total of 31 awards at the recent 2012 World Cheese Awards competition, the largest cheese contest in the world.
Today we’re putting together two of our favorite breakfast foods: waffles and eggs. We found this recipe from food blogger Joy the Baker, who takes the traditional waffle and turns it on its head.
Looking to celebrate the weekend in Prohibition-style? Serve up this unique cocktail from our friend’s at Bittercube, featuring rum, tart lemon and an out-of-this-world Garam Marsala syrup.
Roasted Blue Valley Gardens Asparagus and Mushroom Salad with Uplands Dairy Proscuitto, Sunny-Side Up Duck Egg and Champagne Vinaigrette
Chef Tory Miller shares his outstanding recipe from the James Beard episode of Wisconsin Foodie.
Wisconsin Foodie contributor Savanah Ladd sat down with Guy Rehorst, owner of Great Lakes Distillery, and Ira Koplowitz, proprietor of Bittercube, to test their Prohibition knowledge, talk cocktails, and learn what we can expect from them both in the near future.
When the cool weather hits you know it’s Brussels sprout season, and at Wisconsin Foodie we just can’t get enough of their mild cabbage-like flavor.
By building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.
After almost 23 years of business, Sanford (Sandy) and Angie D’Amato have sold their award-winning restaurant, Sanford, plus the family building in which it resides, to their Chef de Cuisine, Justin Aprahamian.