Not everyone loves a no kidding around blue, but we really value the strength and character of this Old World, blue-veined beauty. Wisconsin cheesemakers produce an impressive number of award-winning blues, and many are sharp, peppery and unforgettable. Words to the wise: Serious cheese deserves serious bread, so pair with some care.
We like our blues in dishes that need some kick in the pants. Dips, sauces and dressings all love blue cheese. Wisconsin blues also tend to make happy hour a lot happier. Try your hand at broiled blue-cheese wrapped prosciutto or blend blue crumbles with mascarpone and spread that goodness onto ripe freshly-cut fig halves. The next time you make burgers, crumble some blue into the middle of the patties. That’s right – you’re welcome!
Appearance – Creamy ivory with glacial blue veins
Texture – From firm and crumbly to velvety creamy
Flavor – Wisconsin likes its blues earthy and all over the mild-to-full flavored spectrum
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