Wisconsin Cheese

Wisconsin Cheese gets around, as this collection of restaurants, food places and events reveals. If you spot Wisconsin Cheese at a place near you, let us know.

Spotted ... Wisconsin Cheese Sightings

  • Alain's

    Chef Alain Njike, African cuisine, Chicago—Steak and grits with penja peppers and Wisconsin Blue Cheese

  • Vera

    Chef Mark Mendez, Spanish cuisine, Chicago—Breaded croquettes with bacon and Wisconsin Aged Cheddar on Romesco sauce

  • T-bones Chophouse

    Steakhouse, Las Vegas—Happy hour Wisconsin fried Cheese Curds

  • Girl & the Goat

    Top Chef Stephanie Izard, contemporary and meat-centric cuisine, Chicago—Chick pea fritters with eggplant-tomatillo caponata with Wisconsin Fresh Mozzarella

  • L'Etoile

    Chef Tory Miller, classic contemporary cuisine, Madison, Wis., recent Beard House dinner guest chef, New York City—Wisconsin Pleasant Ridge Reserve Gougères with prosciutto and jam

  • Murray's Cheese Shop

    New York City—Wisconsin Petit Frère, Extra Aged Pleasant Ridge Reserve, Solé Gran Queso and Bandaged Cheddar

  • Cheese Store of Beverly Hills

    Los Angeles—Wisconsin Blue and Aged Cheddar

  • Sable Kitchen and Bar

    Chef Heather Terhune, gastro lounge menu, Chicago—Wisconsin Fried Cheese Curds with Spicy Ketchup Glaze

  • Burger Bash, New York City Wine & Food Festival

    Chef Franklin Becker, winner—Wisconsin Cheese Burger with sour pickle, roasted tomato, Wisconsin Cheddar and Aged Brick Spread, bacon and spicy sauce on brioche bun

  • Ford's Filling Station

    Chef Ben Ford, American gastropub cuisine, Culver City, Calif.—Cheese course with Wisconsin 5-year Cheddar

  • Zingerman's Delicatessen, Specialty Foods and Sandwiches

    Ann Arbor, Mich.—Wisconsin Muenster featured in sandwiches of corned beef (Jon & Amy's Double Dip), chicken breast (Architect's Four Club), vegetables (Leo's Friendly Lion) and turkey breast (Pat and Dick's Honeymooner)

  • Antonelli's Cheese Shop

    Austin, Texas—Rush Creek (in season), Pleasant Ridge Reserve, 10-year Wisconsin Cheddar

  • Cheese Plus Shop

    San Francisco—Marieke's Gouda, Dunbarton Blue, Wisconsin Pleasant Ridge Reserve, Rush Creek

  • Grahamwich

    Chef Graham Elliot, sandwiches, Chicago—Grilled Cheese with Wisconsin Cheddar, tomato marmalade, cheese curds, cracked pepper, Pullman loaf

  • Williamsburg Lodge and Regency Room

    Executive Chef Rhys Lewis, fine dining, Colonial Williamsburg, Va.—Classic Caesar salad with Wisconsin Parmesan, Chopped salad with Buttermilk Blue, Poblano Wisconsin Cheddar Cornbread, Terrace cobb salad with Wisconsin Aged Cheddar

  • Sanford

    Chef Sanford D'Amato, fine dining, Milwaukee—Cheese course with Wisconsin Gorgonzola, Gouda, Pleasant Ridge Reserve

  • Epicurean Connection Cheese Shop

    Sonoma, Calif.—Wisconsin Apple Wood Smoked Cheddar, Dunbarton Blue, Aged Cheddar, Aged Brick Spread

  • Xoco

    Chef Rick Bayless, Mexican casual, Chicago—Grilled torta with prosciutto picante, black beans, avocado, chipotle mustard and Wisconsin Organic Cheddar

  • Jasper's Restaurant

    Chef Jasper Mirabile Jr., Italian cuisine, Kansas City—Fresh Mozzarella made tableside with Wisconsin Cheese Curds

  • Marion Street Market and Bistro

    Chef Leonard Hollander, cheese shop and bistro fare, Oak Park, Ill.—Cheese puffs with Wisconsin Parmesan, Scallions and Wisconsin Cheddar; Ader Kase Blue Cheese Walnut Slaw; Lamb Meatball Hoagie with Wisconsin Parmesan plus cheese course selections with Wisconsin Big Ed's, Ader Kase, Sarvecchio and Raspberry BellaVitano

  • Bacchus

    Chef Adam Siegel, eclectic fresh cuisine emphasizing seafood and pastas, Milwaukee—Cheese course of Wisconsin choices: Les Freres, Valfino, Dunbarton Blue, Paradise Blue, Menage, Bandaged Cheddar, Marieke Foenegreek Gouda, 6-year Cheddar, Bandaged Cheddar. Also site of taping with Chef Anthony Bourdain for No Reservations television show featuring Classic Beer-Wisconsin Cheese Soup

  • Milk Truck

    Chef Keith Klein, grilled cheese sandwiches, Brooklyn, New York City—three choices feature Wisconsin Aged Gruyère: Classic with a Twist with champagne pickled onions, whole grain mustard on Jewish rye; All Day Breakfast sandwich with fried eggs and caramelized onions on rye batard; and—most popular—The Classic simply with Gruyère, cultured butter and levain Pullman brain

  • American Cheese Society 2011 Annual Conference and Competition

    78 awards, including 22 first-place, for Wisconsin Cheeses, more than other state in the competition of more than 1,600 entries

  • DaddyO’s

    Hyatt Regency, Chicago—Wisconsin Cheddar and truffle mac 'n cheese, side salad

  • Pat’s Tap

    Chef Charlie Schwandt, Minneapolis—Wisconsin Smoked Gouda meat and cheese board selection

  • Butcher and the Burger

    Chel Al Sternweiler, burger shop, Chicago—freshly ground beef, chef-made “Grandma’s onion soup seasoning, Wisconsin Aged Cheddar on pretzel bun

  • A.O.C. Wine Bar and Restaurant

    Chefs Suzanne Goin and Caroline Styne,  Los Angles—frittata with Wisconsin Aged Cheddar, young broccoli and gremolata

  • Michael Jordan’s Steak House

    Executive Chef James O’Donnell, Chicago—Garlic bread with Ader Kase Reserve Blue Cheese fondue, Caesar salad with little gem lettuce, olive oil croutons and Wisconsin SarVecchio®, Patty-melt with Wisconsin 8-year Cheddar, brisket, black Garlic jam and marble rye bread

  • The Ogden

    Chef Rodney Staton, Bar Menu, Chicago—Animal Fries Smothered in Pork Ragu and Wisconsin Cheese Curds

  • Melthouse Bistro

    Hand-crafted Grilled Cheese, Milwaukee—all Wisconsin Cheese featured in sandwiches from WMMB's Grilled Cheese Academy site http://grilledcheeseacademy.com/

  • Wild West Pizzeria & Saloon

    Pizzeria, West Yellowstone, Montana—all pizzas made with Wisconsin Mozzarella and Provolone, including Blazing Saddle, Calamity Jane and Doc Holliday

  • Gabrielle

    Chefs Mary and Greg Sonnier, New Orleans—Filet of Beef with Lamb Chop, Duxelles, Wisconsin Blue Cheese and Pomegranate Molasses Sauce

  • Perennial Virant

    Chef Paul Virant, Chicago, Crispy Carnaroli Rice with Wisconsin Brunkow Cheese Curds

  • La Merenda

    Chef Peter Sandroni, Milwaukee—Chicken Empanada with Wisconsin Cedar Grove Mounterey Jack, raisins, potatoes and olives

  • Tavernita

    Chef Ryan Poli, Chicago—Grilled Queso with Widmer’s Cheese Cellars 1-year Aged Wisconsin Cheddar, tomato marmalade, brioche toast

  • Bistronomic

    Chef Martial Nouguier, Chicago—Quiche Lorraine withWisconsin Pleasant Ridge Reserve, Bacon and Frisee; Croque Madame or Croque Monsieur with Pleasant Ridge Reserve

  • Amy's Bread

    New York City—Surchoix Gruyere Quiche Lorraine

  • Lucy's Whey Cheese Shop

    New York City and East Hampton, N.Y.—Pleasant Ridge Reserve, Rush Creek Reserve, Marieke’s Smoked Gouda, Dunbarton Blue, Dante