A Celebration of Wisconsin Cheeses

Due to a fortuitous turn of events, we found ourselves with an overabundance of beautiful, Wisconsin cheeses. A quick consult of the composed cheese courses Thomas Keller’s French Laundry Cookbook provided inspiration as well as past courses created with my good friend, Tom. In sequence of how they were served, here they are:

Cheese Course1

Oven roasted beets with Milwaukee Craft Brew Vinegar’s American Amber vinegar and buckwheat honey vinaigrette served on Growing Power sunflower sprouts with chèvre and a malt vinegar glaze.

Cheese Course2

Farmers’ market shredded carrots over a golden raisin puree with Saxony Alpine Style from Saxon Creamery, inspired by a recipe from Thomas Keller.

Cheese Course3

Roasted tomato tartar, salami-wrapped grilled asparagus, chive oil, Parmesan crisp. This owed inspiration to a Thomas Keller dish which he serves with dressed haricot vert.

Cheese Course4

Stuffed and grill-smoked Cremini mushrooms on micro-greens with Great Midwest Morel & Leek Jack cheese. We served the greens dressed with a play on warm bacon dressing – We used our bacon-wash technique on the vinegar to transfer the bacon flavor and then make a standard olive oil vinaigrette with crumbles of bacon added.

Cheese Course5

Grilled cheese with goat cheddar from Carr Valley and caramelized onions with a tomato “soup”, which was a puree of oven-roasted tomatoes and red onions. Tom and I have made a version of this in the past, though that past version benefited from an amazing onion and fennel jam Tom had created.

Cheese Course6

“Au gratin” potatoes – thin sliced Yukon gold potatoes were stacked with a blend of shredded Carr Valley Mobay and Menage between each slice, then oven roasted until crisp. The oils released in cooking were used to wilt arugula, used as the bed of the dish. Topped with a poached egg, the dish is then topped with another strip of Mobay.

Cheese Course7

We finished the meal with individual chocolate chip cheese cakes, courtesy of my daughter.


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