A Wisconsin Cheese Independence Day


by Wisconsin Cheese


To conclude June Dairy Month and celebrate the Fourth of July this weekend, have a cookout with the following summer recipes and Wisconsin Cheeses. Delicious.

How are you celebrating Independence Day this year? Whether you’re the host of the party, bringing your favorite side dish, or simply feasting on a delicious Fourth of July spread, we want to know how you’re enjoying Wisconsin Cheese this weekend. Post a photo of your favorite Wisconsin Cheese cookout recipe on the Wisconsin Cheese Facebook page, and post a link to your photo in the comments section of this post.

Wisconsin Pepper Jack Stuffed Burgers

Serves 6

2 pounds ground beef
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup onion, minced
8 ounces Wisconsin Pepper Jack cheese, shredded*
6 tablespoons salsa
6 hamburger buns

*For a twist, substitute Wisconsin Feta for the cheese and Kalamata olives for the salsa.

In large bowl, combine ground beef, salt, pepper and onion; mix thoroughly. Shape into 12, 1/4-inch thick patties. Reserve 1/3 cup shredded Wisconsin Pepper Jack cheese. Top 6 patties with remaining cheese. Place remaining patties over cheese-topped patties and firmly press edges together. Preheat grill to medium.

Place burgers on grill and cook, covered, 7 – 8 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning occasionally. During last 2 minutes of cooking, spoon 1 tablespoon of salsa on each burger and sprinkle with remaining cheese. Serve immediately.

Spinach and Cheddar Salad

Serves 6

2 (10 ounce) bags washed baby spinach leaves or torn spinach leaves
2 cups (4 ounces) shredded or finely diced, smoked or Sharp Wisconsin Cheddar cheese
2/3 cup packaged real bacon bits
1/2 cup thin red onion rings or strips
1/2 cup thinly sliced radishes (optional)
2/3 cup bottled red wine or raspberry vinaigrette salad dressing
2 hard cooked egg, chopped (optional)
1 cup herb or garlic croutons

In a large bowl, combine spinach, Wisconsin Cheddar cheese, bacon bits, red onion andradishes.
Add dressing; toss well and transfer to serving plates. Top with egg if desired and croutons.
Serve with freshly ground black pepper if desired. Makes 8 side salads.

Summer Fruit Dip

Serves 6

2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone cheese, softened
Additional assorted fruit cut into slices: cantaloupe, honeydew melon, pineapple, apples, berries or other desired local ingredients

In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in Wisconsin Mascarpone cheese. Serve with additional sliced fruit for dipping.

Store leftover dip in airtight container up to 3 days in refrigerator. Note: When choosing citrus, you may wish to increase honey.


Happy Fourth of July! For more entertaining recipes visit EatWisconsinCheese.com.