All Media Releases

WMMB Launches 3rd Annual Macaroni & Cheese Blog Featuring Recipes from Top Food Bloggers

luannlodl — Fri, 20 Jan 2012 14:15:00 GMT

MADISON, Wis. – As one of America’s favorite comfort foods, Macaroni & Cheese never goes out of style, and no two recipes are exactly alike. The Wisconsin Milk Marketing Board has invited 30 of the country’s top food bloggers to participate in the third annual "30 Days, 30 Ways with Macaroni and Cheese" blogger program.

The blog, 30 Days, 30 Ways with Macaroni and Cheese, re-launches today in celebration of National Cheese Lover's Day. The site features a new blogger-created recipe each day for 30 days. The recipes run the gamut, ranging from simple to sophisticated, stovetop to oven-baked – incorporating more than 25 different Wisconsin Cheeses throughout the month!

This year, look for more kid-friendly recipes, party-friendly bite-sized portions, and lots of fresh veggies. There are even Macaroni and Cheese recipes for breakfast and dessert.

Here's a tasty sampling of featured recipes:

Sarah’s Cucina Bella creates the ultimate comfort food dish with Smoked Cheddar and Blue Cheese Brisket Macaroni and Cheese.
Pepperoni Pizza Mac and Cheese from Taste and Tell is sure to be a hit with kids and adults.
Dinner or Dessert kicks things off with a savory Breakfast Mac and Cheese with breakfast sausage, Wisconsin Pepper Jack and Colby, and a crunchy biscuit topping.

Visit 30Days30WaysMacAndCheese.com for 30 tasty recipes, gorgeous photos and more.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

Wisconsin Student Wins SuperBowl Prize Package

gbauer — Tue, 13 Dec 2011 15:46:00 GMT

MADISON, Wis. – Wisconsin Milk Marketing Board's Fuel Up to Play 60 program has gained a lot of momentum this school year. The Back to School Back to Football challenge was a huge success for Marshall Middle School in Janesville, as they earned the national prize for the challenge–The Super Bowl Prize Package.

Marshall Middle School awarded 8th grade student Chase Glissendorf a trip to the Super Bowl this February on behalf of Fuel Up to Play 60. Chase was chosen for the prize because he has been a true leader on his student-lead Fuel Up to Play 60 team for the past three years. He helped create several winning challenge videos, plan their annual Marshall Mile kick-off event, coordinate the Fuel Up to Play 60 healthy snack cart and took charge at their team meetings to make healthy changes at his school.

According to Andre Bennett, Fuel Up to Play 60 Advisor at Marshall Middle School, sending Chase was the only logical choice. "We looked at what he has done for our Fuel Up to Play 60 program, and we knew that he was our guy," explains Bennett.

In addition to the national prize, several other Wisconsin schools were awarded state prizes for their Back to School Back to Football challenges. Earlier this month, students from four other Wisconsin schools attended the Fuel Up to Play 60 Packer game. At the beginning of the game, the Green Bay Packers and the Fuel Up to Play 60 program recognized students on the field from the following schools:

Westwood Elementary, West De Pere
Wauzeka-Steuben, Wauzeka
River Ridge Middle School, Bloominton
Benjamin Franklin Elementary, Milwaukee

Four additional schools received a $100 NFL Shop Gift Card and were recognized as runners up:

Meadow View Elementary, Waupun
Heritage Elementary, De Pere
Hatley Elementary, Hatley
Northside Intermediate, Milton

Fuel Up to Play 60 is sponsored in part by the Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin dairy products. To learn more visit www.fueluptoplay60.com.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Laura Wilford
Wisconsin Milk Marketing Board
8418 Excelsior Drive
Madison, WI 53717
608-203-7211
lwilford@wmmb.org

Emmy for WMMB, Discover Mediaworks

gbauer — Fri, 09 Dec 2011 08:00:00 GMT

MADISON, Wis. (Nov. 14, 2011) – The Art and Science of Cheesemaking, a television segment that explores the complexities of crafting award-winning Wisconsin cheeses, recently received an Emmy from the Chicago/Midwest Chapter of the National Academy of Television Arts & Sciences.

The segment, produced by Discover Mediaworks, Inc., is part of WMMB’s Corporate Communications programming. It aired as an episode in the Into the Outdoors series during 2010 and this year. The Emmy is the second for a WMMB show in the Into the Outdoors series, the first being Green Cows, a historical perspective that chronicles Wisconsin’s continuing dedication to sustainability and ecology.

Into the Outdoors is educational programming targeted to school-age children. The Emmy-winning episode included information about the production and variety of cheeses available in Wisconsin, emphasizing the relationship between technical expertise and artistic inspiration in cheesemaking. The segment also features visits to outstanding Wisconsin dairy farms and their importance to the cheesemaking process. It can be viewed here.

“This is a prestigious award, and it recognizes the hard work and creativity of our staff and Discover Mediaworks,” said Patrick Geoghegan, WMMB’s senior vice president of Corporate Communications. “It’s a reflection of the outstanding accomplishments of Wisconsin’s dairy farms and the state’s dairy industry.”

The series airs in Wisconsin and markets throughout the Midwest.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Drive
Madison, WI 53717
608-203-7234
hporterengwall@wmmb.org

Wisconsin Dairy Farmers Bring Jump with Jill to Wisconsin Schools

luannlodl — Wed, 07 Dec 2011 12:43:54 GMT

Madison, WI—Rockstar Nutritionist, Jump with Jill will be performing live at eight Wisconsin Elementary schools the week of December 12th to teach students about health and nutrition in a fun and interactive rock 'n roll performance. The appearances are sponsored by the Wisconsin Milk Marketing Board and the Dairy Farm Families of Wisconsin through the Fuel Up to Play 60 program.

Monday, December 12th – Heritage Elementary, De Pere 1:45 p.m.
Tuesday, December 13th – Putnam Heights Elementary, Eau Claire 10:00 a.m.
Tuesday, December 13th – Sherman Elementary, Eau Claire 10:00 a.m.
Wednesday, December 14th – Jefferson Elementary, Beaver Dam 1:30 p.m.
Wednesday, December 14th – Lincoln Elementary, Beaver Dam 1:30 p.m.
Thursday, December 15th – Adams Friendship Elementary, Adams 9:00 a.m.
Thursday, December 15th – Washington Elementary, Wisconsin Rapids 2:15 p.m.
Friday, December 16th – Ben Franklin Elementary, Milwaukee 1:00 p.m.

Jump with Jill is a live rock 'n roll concert about nutrition that travels to schools across the nation. By using original music, movement-based learning, and a compelling character, Jump with Jill changes the same tools normally seen to sell junk food and keep kids sedentary into a powerful tool for teaching healthy habits. The interactive experience not only makes eating breakfast and drinking milk cool, but helps increase retention of these important health messages. Created by registered dietitian and musician Jill Jayne, Jump with Jill has been performed 750 times for 170,000 kids all over the United States.

Wisconsin Dairy Council Director, Laura Wilford is very excited to bring this program to Wisconsin schools. Wilford explains "We have been working with schools to promote healthy eating habits and increase dairy consumption through Fuel Up to Play 60. Jump with Jill will help reinforce these messages in a way that kids can relate to."

The Wisconsin Milk Marketing Board has provided Fuel Up to Play 60 materials to over 2,000 Wisconsin schools this fall and has awarded eight lucky elementary schools throughout the state a Jump with Jill performance. The Fuel Up to Play 60 program is sponsored by Wisconsin's dairy farmers and encourages the consumption of nutrient-rich foods such and low-fat and fat-free dairy, fruits, vegetables and whole grains while encouraging at least 60 minutes of active play daily.

For more information about Jump with Jill visit www.jumpwithjill.com
For more information about Fuel up to Play 60 visit www.fueluptoplay60.com

Editor Note: High-resolution images are available upon request.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Laura Wilford
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7211
lwilford@wmmb.org

Wisconsin Packer Fan Wins National "Show Your Pride" Photo Contest

gbauer — Wed, 30 Nov 2011 14:15:00 GMT

MADISON, Wis.—Matt Diederichs, who lives on a dairy farm near Fond du Lac, Wisconsin, was chosen as the winner of the 2011 Show Your Pride photo contest conducted throughout the United States this fall. The National Football League (NFL), in partnership with America’s Dairy Farmers and Dairy Management, Inc. (DMI), sponsored this national photo contest to build excitement for the Fuel Up to Play 60 program in more than 70,000 schools across the country.

The goal of the photo contest was to capture the pride that dairy farmers have in their favorite NFL team, in the dairy industry and in the Fuel Up to Play 60 program which encourages students to “fuel up” with nutrient-rich dairy foods and get 60 minutes of physical activity each day.

Matt’s photo was chosen in a national online voting competition conducted in September and early October. As the winner, Matt and his family received a visit to their farm by Green Bay Packer Alum Ahman Green on Tuesday, November 29.

A senior at New Holstein High School, Matt is very involved with FFA and 4-H, and is a National Honor Society student. According to his parents, Dan and Lori Diederichs, Matt has always been an avid Green Bay Packer fan and was recognized as the Fan of the Week on a local TV show a few years ago.

In addition to Green Bay Alum Ahman Green, the visit to the Diederichs farm also included local FFA and 4-H club members who voted for Matt’s photo in the online competition.

For more information about the Fuel Up to Play 60 program, visit the Wisconsin Dairy Council website at www.wmmb.com/wdc.

Editor Note: High-resolution color photos available upon request.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Matt Joyce
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7244
mjoyce@wmmb.org

Laura Wilford
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7211
lwilford@wmmb.org

Holiday Cross Merchandising with Wisconsin Cheese

luannlodl — Thu, 17 Nov 2011 17:02:00 GMT

MADISON, Wis.—With the holidays approaching, now is the perfect time to feature Wisconsin Cheese with pleasing pairings through cross merchandising. No party is complete without a cheese platter, so give customers easy options for food and beverage pairings.

Wisconsin Gouda and Butterscotch Sauce
Caramely butterscotch brings out the natural sweetness in Wisconsin Gouda. Serve it drizzled on top of the cheese or in small serving spoons for an elegant presentation.

Les Frères and Marinated Mushrooms
This earthy washed-rind cheese pairs beautifully with ready-to-eat mushrooms from the olive bar.

Brie Log and Ginger Snaps
Sliceable Wisconsin Brie makes entertaining easy. Serve Brie slices atop ginger cookies and garnish with cherry or raspberry preserves.

Aged Cheddar and Spiced Glazed Pecans
Sweet and spicy nuts are a holiday tradition. Add Wisconsin Cheddar, and you’ve got a taste combination that will be the hit of the party.

Wisconsin Parmesan and Lambrusco
Wine lovers are taking another look at this sparkling red, and liking what they taste. Pair it with buttery, sweet Wisconsin Parmesan.

Juustoleipa and Pear Cider
Warmed in a skillet or on a griddle, Jusstoleipa, or Bread Cheese, is sure to be a hit with holiday guests. Share a bite, and a toast, with non-alcoholic pear cider.

For more pairing and merchandising ideas, visit www.Trade.EatWisconsinCheese.com.

For high-resolution photos, contact Joanna Miller at (773) 661-9950 or jmiller@stephanbrady.com. For more information about Wisconsin Cheese, visit www.EatWisconsinCheese.com.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7262
mwilkinson@wmmb.org

Restaurants in 12 States Among Winners of Wisconsin Cheeseburger Contest

luannlodl — Thu, 17 Nov 2011 10:14:00 GMT

ROSEMONT, IL (Marketwire)—US Foods and the Wisconsin Milk Marketing Board today announced the winners of their first-ever Wisconsin Cheeseburger contest. US Foods customers nationwide were eligible to submit recipes from June 1 - July 31 and 15 winners were selected for their trend-setting cheeseburgers.

Winners were selected based on creativity, originality, innovative cooking techniques, use of current industry trends and the inclusion of Wisconsin cheese.

"We love the enthusiasm of our customers across the country as they entered their mouth-watering cheeseburger recipes in the competition," said Eric Cronert, vice president of brand marketing, US Foods. "We saw a lot of great, original submissions from innovative chefs in the industry who continually surprise and delight diners with delicious, flavorful dishes."

The winning burger recipes were from restaurants around the country:

Branch Bistro and Catering, Springfield, Mo. – "Inside Out Bloody Mary Cheeseburger"
Naifeh's Deli & Grill, Cushing, Okla. – "The Nearly Perfect Tabouli Cheeseburger"
The Help Desk, Kosciusko, Miss. – "Bohemian Cheeseburger"
The Grand Oasis, Mobridge, S.D. – "South of the Border Cheeseburger"
Ginger Cove, Annapolis, Md. – "Asian Pork Cheeseburger"
Papa Mojo's Roadhouse, Durham, N.C. – "Cheeseburger Po Boy"
Red Robin Restaurants, Allentown, Pa. – "Kobe or Not Kobe Cheeseburger"
Addison's - An American Grill, Columbia, Mo. – "Super Deluxe Happy Fun Time Cheeseburger"
Spirits Pub & Grub, Cary, N.C. – "Firecracker Cheeseburger"
Shepherd University Dining Services, Shepherdstown, W. Va. – "Medical Alert Cheeseburger"
Big Dog's Brewing Co., Las Vegas, Nev. – "Black Angus Cheeseburger"
Top of the Hill Restaurant & Brewery, Chapel Hill, N.C. – "Poblano Cheeseburger"
Guest Services, Inc., Fairfax, Va. – "Sheboygan Brat Cheeseburger"
Barcelona Tapas Restaurant, Indianapolis, Ind. – "Barcelona Cheese Cheeseburger"
Lumberyard Taproom and Grille, Flagstaff, Ariz. – "Vietnamese Cheeseburger"

Winners receive an all-inclusive trip (including transportation and lodging) to Wisconsin for a chef tour at a Wisconsin cheese manufacture plant, with hands on cheese training including beverage and culinary pairings with cheese.

The winning recipes will be featured on the US Foods website at www.usfoods.com.

About US Foods
With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. US Foods offers more than 350,000 national brand products and its own high-quality "exclusive brand" items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Lisa Lecas
Manager, Corporate Communications
US Foods
847-720-8243

or

Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7235
hporterengwall@wmmb.org

WMMB’s Leonhardi Elected to IDDBA Board

luannlodl — Wed, 26 Oct 2011 09:32:16 GMT

WMMB's Director of Education and Events David Leonhardi has been re-elected to the Board of Directors of the International Dairy-Deli-Bakery Association (IDDBA) for a three-year term. He will also serve on the board's Executive Committee.

Leonhardi, who has worked at WMMB for 14 years, manages education and trade event activities that include working with a field staff of nine regional managers and a culinary training manager. He is a food industry veteran, having worked more than 22 years in the sales, manufacturing and specialty food distribution businesses. He has been on the IDDBA board for nine years and serves on the Products and Services and Dairy Steering Committees.

IDDBA is a trade association of manufacturers, retailers, wholesalers, distributors and brokers in the dairy, deli, bakery and related industries. The group provides educational programs, networking, information/data exchange and selling opportunities to its membership and hosts a major annual event, the Dairy-Deli-Bakery Seminar and Expo, which attracts more than 600 exhibitors.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7262
mwilkinson@wmmb.org

Celebrate National American Cheese Month with a Wisconsin Cheese & Beverage Pairing Experience

luannlodl — Mon, 26 Sep 2011 17:00:00 GMT

MADISON, Wis. – Join the party and celebrate the first national American Cheese Month by pairing craft beers and small batch gin and vodka cocktails with a variety of distinctive artisan Wisconsin Cheeses at an afternoon tasting Oct. 16 at Kendall College, 900 N. Branch St., Chicago.

The Wisconsin Cheese and Beverage Pairing Experience is a fundraiser for the American Cheese Education Foundation (ACEF), administered by American Cheese Society (ACS), a not-for-profit group of professionals and cheese enthusiasts. ACS is a leader in promoting and supporting American cheeses as a resource for education, networking and legislation. The group organizes North America's foremost annual educational conference and world-renowned cheese judging and competition, which this year drew more than 1,600 specialty and artisan cheeses. Events to promote national cheese month are being held throughout the country during the month of October.

Hosting the Chicago event are Wisconsin Milk Marketing Board, Madison, Wis.; Pastoral Artisan Cheese, Bread and Wine, Chicago; and Marion Street Cheese Market, Oak Park, Ill.

Sara Hill, WMMB’s culinary manager, Cheese Education, will share the pairings discussion with Suzanne Wolcott, education coordinator for Goose Island Beer Co. and John Kinder, national sales manager, Death’s Door Spirits. Beers will include Matilda, Honker’s Ale, Harvest Ale, Pere Jacques and Big John. Death’s Door will sample creative cocktails such as a Blond Manhattan and Poor Man’s Gueze. Some featured Wisconsin cheeses will be Uplands Pleasant Ridge Reserve, Bleu Mont Dairy Bandaged Cheddar, Carr Valley Casa Bolo Mellage, Roelli Cheese Dunbarton Blue and Hook’s Cheese Tilston Point Blue. Pastoral shops and Marion Street Cheese Market are featuring the event cheeses at retail throughout October.

Information about tickets for the 3:00 p.m. Oct. 16 event, which are $20 each, is available at both Pastoral shops and Marion Street Cheese Market, as well as online at www.Pastoralartisan.com.

For more information contact Marilyn Wilkinson, mwilkinson@wmmb.org or (608) 203-7262.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Marilyn Wilkinson
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-203-7262
mwilkinson@wmmb.org

Score a Touchdown with Your Tailgate

luannlodl — Fri, 23 Sep 2011 16:30:00 GMT

Touchdowns, field goals, half-time and game faces. They are all a part of football season, none of which would be complete without the perfect tailgate menu. Hearty snacks, flavorful appetizers and finger foods are the perfect complement to the big game.

Kick-off your favorite football game with recipes from the Wisconsin Milk Marketing Board, featuring the state's most valuable player – Wisconsin Cheese. If you need something simple to prepare, easy to eat and full of taste, try these recipes next game day:

Individual Fritos® Pies, Wisconsin Style – The epitome of simple with layers of corn chips, chili con carne, green onion, chiles and your favorite shredded Wisconsin Cheese.
Meatballs in Chipotle Chile Sauce with Wisconsin Queso Fresco Cheese – Rich and hearty meatballs drenched in a spicy chipotle salsa sauce mixed with flavorful Wisconsin Queso Fresco.
Wisconsin Gouda and Beer Spread – Creamy Gouda, fresh chives and savory Dijon mustard combine with the flavors of dark beer to create a delicious spread for your favorite pumpernickel bread or crackers.

For more information or for recipe images, contact Krista Ledbetter at kledbetter@stephanbrady.com or 608.241.4141 ext. 266.

Individual Fritos® Pies, Wisconsin Style
Serves 6

Ingredients:
4 1/2 cups traditional size corn chips, such as Fritos®
3 1/2 cups (14 ounces) Wisconsin Colby or Cheddar Cheese (or use these in a mixture with Monterey Jack cheese), shredded
3/4 cups thinly sliced green onions (scallions)
4 1/2 cups chili con carne with beans, homemade or canned
3/4 cups sliced fresh or pickled jalapeño chiles, mild or hot, or a mixture
Salsa, shredded lettuce, cilantro, chiles, and sour cream for garnish, optional

Cooking Directions:
Choose six microwaveable dishes, about 5 inches in diameter and 2 1/2 inches deep, such as cereal bowls or large custard cups. In each, layer as follows, spreading each ingredient evenly in the bowls:
1/2 cup corn chips
1/3 cup shredded cheese
2 tablespoons sliced green onion
3/4 cup chili
1/4 cup corn chips
2 tablespoons sliced jalapeño chiles
1/4 cup shredded cheese

Microwave each pie on high for about 1 1/2 to 2 minutes or until the chili is heated through and the cheese melts. Top each serving with a spoonful or two of your favorite salsa. Eat with a spoon.

For conventional oven: Bake at 350° F for about 20 minutes or until cheese is melted and bubbly.

Meatballs in Chipotle Chile Sauce with Wisconsin Queso Fresco Cheese
Serves 4 as main course, 10-12 as appetizers

Ingredients:
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup Wisconsin Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt
2 eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tablespoons milk
Salt and pepper

Sauce:
1/4 teaspoon ground cinnamon
1 16-ounce jar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Wisconsin Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped

Cooking Directions:
With your hands, combine meatball ingredients in bowl. Refrigerate one hour. Shape meatballs in desired size, depending on use--main course or appetizer.

Make sauce: Add cinnamon to chile salsa. Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and "fry" until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done. Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.

Wisconsin Gouda and Beer Spread
Serves 4

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.

Chedd's Wisconsin Grilled Cheese Sandwiches
Come Home to Eau Claire

luannlodl — Tue, 30 Aug 2011 13:41:32 GMT

MADISON, Wis. — Chedd's Gourmet Grilled Cheese is bringing the ultimate comfort food experience home to America's Dairyland. The restaurant plans to open its third location in mid-September in historic downtown Eau Claire, Wis., at 416 Water St.

Chedd's Gourmet Grilled Cheese has been serving up the iconic grilled cheese sandwich in myriad varieties, all featuring Wisconsin cheeses, since 2003. With current locations in Sioux Falls, South Dakota and Austin, Texas, founder Dirk Bruley is eager to share his one-of-a-kind dining experience with Wisconsin, where all of the restaurants' cheese originates.

"Eau Claire is a natural fit for the next Chedd's Gourmet Grilled Cheese location," Bruley said. "Since the beginning, the fundamental ingredient for our sandwiches has been Wisconsin Cheese."

Born and raised in Wisconsin, Bruley has stayed true to his home state and only uses Wisconsin Cheese in Chedd's Gourmet Grilled Cheese award-winning sandwiches.

"Wisconsin cheeses are exceptional, and I experienced that first-hand, growing up in Wisconsin," Bruley said. "When it comes to quality and variety, Wisconsin Cheese is the leader."

The menu at Chedd's Gourmet Grilled Cheese boasts 35 Wisconsin cheeses and 25 different specialty grilled cheese melts, such as the Green Sailor and Hot Gobbler. With cheese classics including Wisconsin Colby and Monterey Jack to innovative flavors such as Wild Morel & Leek Jack and Jalapeno Havarti, a sandwich at Chedd's Gourmet Grilled Cheese is anything but ordinary.

"With more than 600 varieties, types and styles of cheese available, restaurants like Chedd's Gourmet Grilled Cheese can create unique offerings that showcase Wisconsin's specialty," said Heather Porter Engwall, director of National Product Communications for the Wisconsin Milk Marketing Board. "Their sandwiches give customers a great opportunity to discover many cheeses they may not be aware of, as well as enjoy their favorites."

For more information about Wisconsin cheese and dairy products, visit www.eatwisconsincheese.com. For more information about Chedd's Gourmet Grilled Cheese, locations and online menus, visit www.chedds.com.

Wisconsin Takes Top Number of ACS Awards with 78,
Including 2nd Place in Best of Show Category

luannlodl — Tue, 09 Aug 2011 08:03:27 GMT

MADISON, Wis. –Wisconsin cheesemakers were honored for their expertise at the recent American Cheese Society Competition in Montréal, Québec, capturing 78 ribbons. Of 1,676 total entries (a record number), Wisconsin cheesemakers claimed 23 percent of all awards, winning more than any other state or country for the seventh year in a row. America's Dairyland's 78 awards included a tie for second place in the prestigious Best of Show category, as well as 22 firsts, 24 seconds and 31 third places.

Several Wisconsin cheesemakers had outstanding performances, including Carr Valley Cheese, which landed 13 ribbons, including a Best of Show second place for Cave Aged Marisa. Hidden Springs Creamery captured the second most ribbons for Wisconsin, with a total of seven awards, and Sartori Company took home six ribbons.

First place ribbons went to:

Crave Brothers Farmstead Cheese, Waterloo: Mascarpone
Klondike Cheese Co., Monroe: Brick, Tomato & Basil Feta
Burnett Dairy Co-op, Grantsburg: Monterey Jack
Carr Valley Cheese Co., Inc., LaValle: Cocoa Cardona, Cave Aged Mellage, Casa Bolo Mellage, Cave Aged Marisa
Holland's Family Cheese, Thorp: Marieke Gouda Cumin, Marieke Gouda Smoked Cumin
Saputo Cheese USA, Inc., Black Creek: Blue Cheese
Hook's Cheese Company, Inc., Mineral Point: Little Boy Blue
Emmi Roth USA Inc., Monroe: Gran Queso Reserve
Sartori Company, Plymouth: Sartori Parmesan, Sartori Reserve Black Pepper BellaVitano
BelGioioso Cheese Inc., Denmark: Fresh Mozzarella Thermoform, Burrata
Hidden Springs Creamery, Westby: Farmstead Feta, Driftless - Cranberry
LaClare Farms Specialties LLC, Chilton: Evalon with Fenugreek, Evalon
Uplands Cheese, Dodgeville: Pleasant Ridge Reserve

In addition to landing the most first place awards, Wisconsin cheesemakers swept four categories: Flavor-Added Dutch Style, Parmesan – all milks, Rindless Blue-veined made from cow's milk and Flavor-Added made with fresh sheep's milk. Wisconsin also took top honors in the number of awards for cow's milk cheeses (including mixed milk) with 57 awards.

Editor Note: Photos available upon request.

WMMB Honored at Annual ACF Convention

luannlodl — Tue, 02 Aug 2011 16:05:48 GMT

The Wisconsin Milk Marketing Board (WMMB) has received the American Culinary Federation (ACF) Industry Partnership Award at the 2011 ACF National Convention recently held in Dallas.

"Wisconsin Milk Marketing Board is honored to be recognized with this award. We are proud of the partnership WMMB and ACF have shared for many years," said Dave Leonhardi, director of education and events at WMMB. "Both organizations are united with the common goal to help educate and enhance professional growth of foodservice professionals."

Over the years, WMMB has worked with ACF to provide educational cheese resources and product samples, as well as sponsor event speakers and educational Wisconsin Cheese tours.

"Cheese education is a topic that is underserved in most culinary schools," Leonhardi said. "Our work with ACF helps fill this educational need, providing resources to educate future chefs and foodservice professionals of all levels."

To learn more about WMMB's education mission and work with ACF, watch Leonhardi's interview with ACF-TV's Christine Van Blokland.

For more information about Wisconsin Cheese and the educational resources available from WMMB, visit www.trade.eatwisconsincheese.com.

WMMB Board of Directors Elects Leadership

GBAUER — Tue, 19 Jul 2011 16:16:00 GMT

MADISON, Wis. (July 19, 2011) — Jay Stauffacher, a Darlington dairy producer, has been re-elected as chairman of the Wisconsin Milk Marketing Board (WMMB) at its annual reorganization meeting for Fiscal Year 2012, which began July 1, 2011 and concludes June 30, 2012.

Other elected officers include: Connie Seefeldt (Coleman), Vice Chair; Ed Jasurda (Phillips), Secretary; and Stacy Eberle (Monroe), Treasurer. Also serving on the seven-person Executive Committee are Lanette Harsdorf (Beldenville), Communications Committee Chair; Ken Heiman (Marshfield), Channel Management Committee Chair; and Kay Zwald (Hammond), Policy/Bylaw Committee Chair.

During the meeting, directors were also assigned to one of the organization's two standing committees. Members of the Communications Committee include: Lanette Harsdorf (Beldenville), Mary Cook (Wilton), Stacy Eberle (Monroe), Rosalie Geiger (Reedsville), Tina Hinchley (Cambridge), Ed Jasurda (Phillips), David Schmitz (Fond du Lac), Steven Sternweis (Marshfield), Jeff Strassburg (Wittenburg), Vivian Thompson (Cadott), Judy Wubbenhorst (Westby), and Kay Zwald (Hammond).

Members of the Channel Management Committee include: Ken Heiman (Marshfield), David Bangart (Greenwood), Lyle Jensen (Amery), Patricia Kling (Taylor), Sharon Laubscher (Wonewoc), Robert Letter (Seymour), Sarah Lloyd (Wisconsin Dells), John Pagel (Kewaunee), Ben Peterson (Grantsburg), Connie Seefeldt (Coleman), Dean Strauss (Sheboygan Falls), and Mary Wackershauser (Lancaster).

Two WMMB directors were chosen to represent Wisconsin's dairy producers in other industry organizations. Dean Strauss was elected to serve as chair of the Center for Dairy Research (CDR) liaison committee, and Connie Seefeldt was elected to serve as WMMB's representative on the board of directors of the United Dairy Industry Association (UDIA).

For more information about WMMB programs and promotions, visit www.WMMB.com.

"America's Dairyland" Promotional Catalog Goes Online

GBAUER — Thu, 23 Jun 2011 09:35:00 GMT

MADISON, Wis. (June 22, 2011) – The America's Dairyland Promotional Catalog, a popular promotion tool offering items to help showcase Wisconsin as the Dairy State, will soon go online. Beginning on Friday, July 1, the traditional printed catalog will switch over to an online shopping site located at www.wmmbcatalog.com. The catalog will continue to offer a wide product assortment of merchandise, including apparel, books, kitchen tools, posters, stuffed animals, informational materials and other novelty/specialty items promoting dairy.

The new online catalog will be similar to other online shopping sites and will offer a number of convenient ordering advantages, including real-time order processing, same-day shipping and online order tracking. New merchandise items can also be added to the online catalog rather than waiting for the next catalog to be printed.

According to James Robson, WMMB CEO, "The America's Dairyland Promotional Catalog has been an effective program for more than two decades among dairy farmers, FFA groups, 4-H clubs, county dairy promotion groups and other dairy enthusiasts who use catalog items to add excitement and impact to their local dairy promotion activities. The new online catalog will help us expand our ability to promote the award-winning cheese and dairy products made from the milk produced by Wisconsin's dairy farm families while saving $327,000 in traditional catalog expenditures during the coming year."

"In addition to making the promotional merchandise available to a larger consumer audience and streamlining the order delivery process, the new online catalog will also save money on warehousing of products, labor costs, credit card fees and other expenses associated with the previous ordering system," explains Robson.

The timeline for transferring to the new online catalog system will require WMMB to suspend catalog orders for a short time while the new online process is put in place. Start-up date for the new online system is slated for Friday, July 1. A link to the new online America's Dairyland Promotional Catalog will be included on WMMB's consumer website www.eatwisconsincheese.com.

# # #

The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.

Contact Info:
Matt Joyce
Patrick Geoghegan
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717
608-836-8820

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