Servings: Makes about 2 cups

Ingredients:

3 cups (12 ounces) Wisconsin Aged Cheddar Cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Parmesan Cheese, shredded
1 1/2 teaspoons Tabasco® sauce
3 tablespoons Worcestershire sauce
1 tablespoon pure chili powder blend, such as ancho and New Mexico
1/2 teaspoon garlic powder or granulated garlic
1/4 to 1/3 cup beer
1/4 cup parsley, chopped
Crackers or toast slices

Cooking Directions:

In large bowl, combine cheeses. Add Tabasco sauce, Worcestershire sauce, chili powder, and garlic powder. Mix well.

In large food processor bowl with metal blade, process mixture, adding beer to make thick spread. Stir in parsley. Place in crock or serving bowl, and stir in parsley. Serve at room temperature with crackers or toasts.

Servings: 6

Ingredients:

2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped, divided
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks

Cooking Directions:

Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon re-sealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce or refrigerate in marinade until ready to cook.

In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1-2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle top with remaining green onions. Refrigerate if not using immediately.

Remove wings from marinade and broil 10-15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired. Serve with the celery sticks and Blue Cheese dipping sauce.

Servings: Makes 6 cups

Ingredients:

1/3 cup onion, diced
1 teaspoon olive oil
2 medium tomatoes, seeded and chopped
1 tablespoon canned chopped green chiles
1 10-ounce package chopped frozen spinach, thawed and well drained
1 cup (4 ounces) Wisconsin Monterey Jack Cheese, coarsely grated
1 cup (4 ounces) Wisconsin Queso Quesadilla Cheese, coarsely grated
1 8-ounce package Cream Cheese
1 2.25-ounce can sliced ripe olives, drained
Blue and yellow corn tortilla chips

Cooking Directions:

Preheat oven to 400°F.

Cook onion in olive oil in medium skillet over medium-high heat 5 minutes or until tender. Add tomato and chiles; cook 2 minutes. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.

Spoon mixture into a buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips.

Servings: Variable

Ingredients:

Large watermelon radishes
1 8-ounce container Wisconsin Aged Brick or Raw Milk Cheddar Cheese Spread

Cooking Directions:

Thinly slice watermelon radishes, using a sharp knife or mandoline (you will get 8-10 slices per radish). Halve the slices. Place a dollop of the Wisconsin Cheese Spread on each half-slice and arrange on large platter. Red radishes can be used—but the watermelon radishes present a stunning display. Flavored Wisconsin Cheese spreads or Cold Packs such as horseradish or bacon make tasty toppings as well.

Servings: Makes 24 crostini

Ingredients:

1 cup (6 ounces) Wisconsin Feta Cheese with peppercorns, crumbled (or 1 cup plain Feta Cheese mixed with 1 teaspoon cracked peppercorns)
1 (8-ounce) package cream cheese, softened
1/3 cup chopped pistachio nuts
1 loaf French bread (12 inches long), cut in 1/2-inch slices
1/3 cup extra-virgin olive oil

Cooking Directions:

Preheat broiler.

Combine cheeses and nuts; mix well. Set aside.

Set oven rack 4 inches below broiler and preheat broiler. Brush both sides of the bread slices with olive oil and place on rack in boiler pan. Broil bread slices until lightly browned on both sides, turning once. Spread each slice with cheese mixture and serve immediately.

Servings: Makes about 4 cups

Ingredients:

1 waxed 2-pound ball Wisconsin Gouda Cheese*
3/4 cup (1 1/2 sticks) butter, cubed and softened
2 tablespoons fresh chives, snipped
2 teaspoons Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices, for serving

Cooking Directions:

Cut a thick slice off top of the cheese to create flat surface. With butter curler or melon baller, scoop cheese from center of ball, leaving 1/2-inch thick shell. Shred or finely chop enough removed cheese to measure 4 cups. Reserve remaining cheese for another use.

In large bowl, blend shredded cheese, butter, chives, and mustard. Stir in beer until blended. Spoon spread into hollowed cheese ball; reserving remaining spread for refill. Chill until serving time. Serve spread with cocktail bread.

*Edam can be substituted for Gouda. If the cheese is not available in ball form, this spread may be served in your favorite serving bowl.