Toasted Apple-Pecan Brie Sandwiches

• 3 tablespoons butter
• 4 Granny Smith apple - peeled, cored and sliced
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• 4 slices sourdough bread
• 2 tablespoons butter
• 6 ounces Brie cheese, cut into long, even slices
• 1 pinch ground cinnamon, for dusting

DIRECTIONS

1. Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
2. Preheat the oven's broiler.
3. Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
4. Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

Orange, Goat Cheese and Wild Mushrom Stuffed Turkey Breast

Prep time: 15 minutes
Makes: about 4 servings
Cooking Time: 70 minutes
Freezing: not recommended
Ingredients:
1 onion, thinly sliced
1 cup (250 mL) mushrooms (cremini, shiitake, portobello) , thinly sliced
1 tsp (5 mL) butter
1 1-1 1/2 lb (450 g-680 g) boneless turkey breast, pounded thin
2 tbsp (30 mL) goat cheese, softened
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (30 mL)  Pure Orange Marmalade
Salt and pepper to taste

Glaze:

1 tbsp (15 mL) chopped fresh rosemary
3 tbsp (45 mL)  Pure Orange Marmalade
1 tsp (5 mL) Dijon mustard

Directions:

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and cover with thinly sliced onion. Set aside. Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper. Set aside to cool.
2. Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper. Combine cooked mushrooms, goat cheese, rosemary and marmalade. Spread on turkey breast. Roll jelly roll and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down. Combine glaze ingredients and brush over turkey breast.
3. Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165°F (74°C). Remove from oven, cover with foil and let sit for 10 minutes before slicing.

Longhorn Colby Cheese

Natural Wisconsin Longhorn Colby Cheese - 3 lbs. - Wisconsin Cheeseman $ 29.99
Send a taste of Wisconsin to far-away friends with this premium cut of natural Longhorn Colby cheese. Soft and moist, it simply melts in the mouth and adds distinctive, mellow flavor to snacks, sandwiches, and salads.

Provolone Cheese 3 Lbs

Award-winning Wisconsin Provolone Cheese - 3 lbs. - Wisconsin Cheeseman $ 32.99
Award-winning Wisconsin Provolone is very possibly the finest you have ever tasted, enticingly white and creamy, yet firm. A superb Italian cheese from the first slice to the final nibble.

Wisconsin Cheese Strata

Wisconsin Cheese Strata

7 large eggs
1-1/4 cups half & half
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
3/4 cup ham, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled

Prep Time: 1 Hour

1. In a medium bowl, whisk eggs and half & half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2. Grease 6 1-1/2 cup casserole dishes or 1 13 x 9-inch baking dish. Spoon bread and cheese mixture into dish(es). Pour egg mixture over the top. Refrigerate 4 hours or overnight.
3. Place casserole(s) in a 350ø F preheated oven for 30-35 minutes or until golden brown and eggs are set. Remove from oven and serve.

Number of Servings: 6

Aged Cheddar Cheese

Wisconsin Aged Cheddar Cheese - 5 lbs. - $44.99 - Wisconsin Cheeseman
A cheese masterpiece! For those who appreciate and enjoy a rich, tangy, vintage Cheddar Cheese with the character and flavor that comes only from careful curing.

Cheese & Sausage Crate

Natural Wisconsin Cheese and Sausage Crate - Wisconsin Cheeseman $44.99

Straight from the heart of America's Dairyland a rustic Country Crate filled with hearty, flavorful natural cheese chunks of Aged Swiss, Gouda, Smoked Edam, and Aged Cheddar, plus a 12 oz. wheel of delicious, old-world Peppered Sausage. Here's robust fare for great snacking on a generous scale. Net wt. 2 lb. 14 oz.

Baby Swiss Cheese

Wisconsin Buttery Baby Swiss - 5 Lbs. - Wisconsin Cheeseman - $44.99
Baby Swiss Cheese 5 Lb. Wheel. Carefully made and very patiently aged to a creamy mellowness and outstanding taste. Natural firm-textured cheese, with a mild nutty flavor a mighty tasteful gift for family and friends on any occasion.

Smoked Sockeye Salmon

Smoked Sockeye Salmon Fillet - 12 oz. - Wisconsin Cheeseman

Smoked Sockeye Salmon 12 Oz $46.99
Gourmets will look forward to the arrival of this wild Alaskan smoked Sockeye Salmon. Fully cooked and ready to serve. Each boneless filet, enhanced by alderwood smoking, is a unique culinary experience! Available in 6 oz. or 12 oz. fillets.

Hickory Smoked Holiday Ham - Wisconsin Cheeseman

Hickory Smoked Holiday Ham - Wisconsin Cheeseman - $74.99

Holiday Ham 9-10 Lbs. This tender, juicy, hickory smoked 9-10 pound ham has been expertly prepared for that ''Country-Cured'' taste. It has been semi-boned and carefully trimmed to provide more servings with less fat. Ready to serve.. but warm in the oven before serving to fill your home with that memorable, savory Smokehouse aroma!

Veal Parmigiana

2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
2 pounds fresh ripe tomatoes, peeled and diced or 1 can (26 ounces) whole, peeled tomatoes, drained
6 lean veal cutlets (4 ounces each)
Flour, Salt, pepper, rosemary, sage to taste
3 tablespoons butter
3/4 cup dry white wine
2 cups (8 ounces) shredded Wisconsin Provolone cheese
2 cups (6 ounces) grated Wisconsin Parmesan cheese

Heat butter in heavy skillet. Sautee onion and garlic until transparent. Add diced tomatoes; season with salt and pepper and simmer for about 10 minutes.

Flour the cutlets and season with salt, pepper, rosemary, and sage. Heat butter in another skillet; fry cutlets quickly until browned.

Place cutlets flat in baking dish; add wine and tomato mixture. Top with cheeses and bake at 350oF for about 25 minutes or until cheese melts.

Number of Servings: 6

Grilled Pizza With Wisconsin Three-cheese Blend

3 large garlic cloves, peeled
3/4 cup Wisconsin whole milk Ricotta cheese
1/3 cup Wisconsin Asiago cheese, cubed
1/2 cup fresh basil leaves, lightly packed
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked Italian pizza crust
2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded and divided
2 medium Roma tomatoes, sliced 8 ounces
cooked Italian sausage, broken into small pieces
1 small green bell pepper, cut into 1/2-inch strips
Extra virgin olive oil

Preheat gas or charcoal grill to medium heat.

In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt and pepper; process until basil is finely chopped. Spread on pizza crust to within 1/2-inch of edge.

Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside.

Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper; sprinkle over tomatoes along with remaining Monterey Jack cheese.

Place pizza on grill, cover and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting.

Heart of Wisconsin® Cheese Club

Heart of Wisconsin Cheese Club: 3 Month Choice - Wisconsin Cheeseman $ 79.99
From The Wisconsin Cheeseman, Inc

The perfect gift for the cheese lover on your list! So impressive and so delicious to remind someone special, month after month, of your thoughtfulness. Every selection is an award-winning natural cheese made in Wisconsin. Your gift is announced in December with a welcome pack of classics - Aged Cheddar, Colby and Edam plus a stainless steel cleaver and cheese board.

The 3 Month Club Choice also includes deliveries in January and February.

The 6 Month Club Choice includes the 3 Month Club Choice plus deliveries in March, April, and May.

The 9 Month Club Choice includes the 6 Month Club Choice plus deliveries in September, October, November, and December.