Wisconsin Cheese

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

• Longman & Eagle

  Chef Jared Wentworth, Chicago—Wisconsin Dunbarton Blue Mornay Sauce

• Noblehops

  Executive Chef Angael Fabian, Oro Valley (Tucson), AZ—Wisconsin Cheese Beer Bisque, Wisconsin Bacon Jam Cheeseburger

• Owen & Engine

  Chef de Cuisine Kevin Church, Chicago—Housemade Breads with Wisconsin Nordic Creamery Butter, Chicken and Honey

• Beasley's Chicken & Honey

  Chef Ashley Christensen, Raleigh, N.C.—Hook’s 3-Year Wisconsin Cheddar Pimento Mac-n-Cheese Custard

• Chuck's

  Chef Ashley Christensen, Raleigh, N.C.—Iceberg Lettuce Slab with Wisconsin Buttermilk Blue Dressing, Big House Burger (Hook’s Wisconsin Cheddar) Tennessee Sorghum Dijon and Thyme Caramelized Shallots, Bradley-time Burger (Wisconsin Buttermilk Blue), Red Onion, Endive and Banyuls Aioli

• Cafe Calatrava, Milwaukee Art Museum

  Milwaukee, WI—Cheeseboard of assorted Wisconsin cheeses with seasonal fruit, mixed nuts and crackers; menu items

• Nightwood

  Chef Jason Vincent, Chicago, IL—Dandelion greens, peaches, buttery olive oil, cilantro and Aged Wisconsin Cheddar salad

• Cube Cafe, Cheese Bar & Marketplace

  Executive Erin Eastland, Los Angeles—Wisconsin Cheddar, Moretti dark beer and smoked paprika soup; cheese plate options of Hook’s 10-Year Cheddar, Hook’s Blue Paradise, Carr Valley Little Boy Blue, LaClare Farms Evalon, Uplands Pleasant Ridge Reserve, Uplands Rush Creek Reserve (seasonal)

• Short Order

  Chef Nancy Silverton, Los Angeles—Mac ‘n’ Cheese Raft with grass-fed beef, Hook’s Aged Cheddar, cracked black pepper and parsley

• Cousin's Subs

  Wisconsin-based submarine sandwich shop—Wisconsin Steak and Brat sub (sliced steak, bratwurst, Wisconsin Cheddar, sauteed green peppers and onions; Wisconsin Cheesy Chicken (chicken breast, Wisconsin American Cheese, sautéed green peppers and onions)

• Freehouse Pub

  Middleton, WI—Deep-fried Wisconsin cheese curds with ranch dressing; Oven Roasted Turkey Sandwich with Wisconsin Cheddar, Door County cherry wood smoked bacon, mayonnaise, sourdough bread; Loaded Grilled Cheese with Wisconsin Cheddar, Wisconsin Gouda, tomato, onion, roasted garlic and sourdough bread

• L'Etoile

  Chef Tory Miller, Madison, Wis.—Upland’s Rush Creek Reserve, Frisée Prosciutto, King David Apples, Hickory Nuts, Beaujolais Mango Vinaigrette; Prairie Farm Dry-Aged, Grass-Fed Steak, Mashed Yukon Gold Potatoes, Roasted Shallot and Mushroom ragout, Broccoli, Moody Blue Cheese-Bone Marrow Compound Butter, Cabernet jus

• Graze

  Chef Tory Miller, Madison, Wis.—Hook’s 10-year Cheddar Mac and Cheese with Herbed Breadcrumbs and Pulled Pork; Fried Sassy Cow Cheese Curds

• Lucia's Restaurant

  Chef Lucia Watson, Minneapolis—Local Spinach Salad with Hook’s Blue Cheese, Apples, Spicy Pecans and Maple Mustard Vinaigrette

• Restaurant Alma

  Chef Alexander Roberts, Minneapolis—Red Rock Cheddar Blue, Pleasant Ridge Reserve on cheese course

• Annie Gunn's

  Chef Lou Rook, III, Chesterfield, Mo—Irish Chips and Salemville Blue Dip, Annie Gunn’s Chili with 1-year-old Widmer’s Cheddar and Sweet Onion, Grilled Marinated Marcho  Farms Lamb Loin Chops with Ozark Forest Mushroom Chutney and Salemville Blue Yukon Gold Potato Gratin