Asiago

Heritage
Asiago derives its name from a small town in northern Italy. In Italy, Asiago usually means Asiago Fresco (fresh), which has a mild flavor and semi-hard texture. In Wisconsin, cheesemakers age Asiago to develop sharper flavors. It resembles a cross between sharp white Cheddar and Parmesan.

Description
Mild when young becoming sharp, buttery and nutty when aged. Similar to blend of aged Cheddar and Parmesan flavors. Texture changes from elastic and firm to hard and granular with age.

Appearance
Pale yellow

Texture
Fresh: elastic, firm Medium: firm Aged: hard, granular

Flavor
Fresh: Clean, mild Medium: More intense Aged: Buttery, nutty; similar to Parmesan

Styles/Varieties
Wisconsin Asiago comes in 16- to 22-pound wheels, half wheels, random- and exact-weight pieces, or shredded and grated.

Serving Suggestions
Grate Asiago over lavosh, focaccia and other flat bread dough and bake as usual. Grate over salads, soups, vegetables, pasta and pizza. Try topping seafood with grated Asiago, then broil. Aged Asiago makes a wonderful dessert cheese when served as is with walnuts and dried apricots.

Goes Well With
Pasta, figs, grapes, apples, pears, dried fruits, balsamic vinegar Late Harvest Gewurztraminer; red wines such as Cabernet Franc, Pinot Noir and Beaujolais

Performance Note
For easier cutting, bring hard cheeses to room temperature. Score the wax and rind with a paring knife before cutting. Use a hand wire or double-handled cheese knife to cut bulk Asiago into wedges. Traditionally, the color of the wax on Asiago indicates flavor: clear or white suggests mild; brown suggests medium; and black suggests aged.

Blue Cheese

Heritage
No record exists of the first Blue cheese. Some historians suggest that mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese. Because the development of blue mold occurred randomly, Blue cheeses were highly prized. Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese. Wisconsin cheesemakers make a variety of award-winning Blue cheeses ranging from crumbly to creamy.

Description
Piquant, full, earthy flavor that varies among brands. Firm, crumbly texture with blue mold in veins and pockets.

Appearance
Creamy ivory with blue/gray veins

Texture
Firm and crumbly; some styles are slightly creamy

Flavor
Piquant, with a full, earthy flavor as a result of the blue mold (fungi) in the cheese Some styles are milder, not as earthy, yet still piquant; some are salty

Styles/Varieties
Bulk: 6-pound wheel, half wheel or split, 10-pound precrumbled, 5-pound precrumbled Retail: Random and exact weight, 8-ounce precrumbled, 4-ounce precrumbled

Serving Suggestions
Toss hot green beans with crumbled Blue cheese and top with chopped walnuts or cashews. Use in dips, sauces, spreads and dressings for both vegetables and fruits. Spread fresh fig halves with a mixture of equal parts Blue cheese crumbles and Mascarpone. Wrap with thinly sliced prosciutto and broil until heated through. Add gourmet excitement to burgers by wrapping the beef around crumbled Blue cheese.

Goes Well With
Pears, apples, walnuts, cashews, almonds Red wines such as Pinot Noir or Burgundy; dessert wines such as Port and Late Harvest Riesling

Performance Note
To prepare a quantity of crumbles, put 1/2-inch slices into the freezer until firm (1/2 hour). This makes it easier to crumble and yields consistent size pieces. The curds are loosely packed in forms, often by hand, leaving pockets for mold development. Cheesemakers pierce Blue cheeses with needles to allow oxygen to penetrate, which promotes the growth of the characteristic blue mold. Most cheeses in the Blue family produce a grainy melt and require long, slow cooking to incorporate into sauces. Blue cheeses soften quickly at room temperature because of their high moisture content. Keep these cheeses cold for easier cutting and wrapping. 40-pound fishing line makes an excellent alternative to wire for cutting Blue cheese. It has no “memory,” which means it doesn’t kink or break easily. Blue cheeses have a tendency to weep. Make sure you wipe down wheels with a disposable towel before cutting. Blue-veined cheeses that appear to have few if any veins will develop veining when left unwrapped for a short time. Exposure to oxygen encourages growth of the blue penicillium mold.

Cheddar Cheese

Heritage
Prior to 1850, nearly all the cheese produced in the United States was Cheddar. Cheddar production in Wisconsin began in the mid 1800’s and by 1880, more Cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, which makes Wisconsin the leader in U.S. Cheddar production.

Description
Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; also available white.

Appearance
Interior: Usually golden, sometimes creamy white or marbled (combination of golden and white curds) Exterior: Clear suggests mild, red suggests medium, black suggests sharp Traditionally, the color of the exterior wax denotes the flavor or age of the cheese; however, cheesemakers are not bound by law to follow this tradition

Texture
Smooth, firm, becomes more granular and crumbly as it ages

Flavor
Rich, nutty, creamy flavor that becomes increasingly sharp and complex with age

Styles/Varieties
Wisconsin Cheddar can be flavored with ingredients such as hot peppers, vegetables or sausage. Block: 40-pound block, 10-pound print, 5-pound loaf, Random and exact weight in 8-ounce stick or 4-ounce stick Shredded (standard shred, fancy shred, and julienne): 10-pound bag, 5-pound bag, Random- and exact-weight bag Cubed (white, colored, and mixed): 10-pound bag, 5-pound bag Cheddar Curds (white or colored): 1-pound bag, random- and exact-weight bag Naturally bandaged (wax and cheesecloth): 12-pound, Longhorn, 1-pound cylinder (horn), 10-pound Midget, 5-pound Favorite, 3-pound Gem, 35-pound Flat, 22-pound Daisy Mammoths: 75-pound, 150-pound, 300-pound, 500-pound, 1000-pound, 2000-pound

Serving Suggestions
Add Aged Cheddar to cream-based soups or sauces for steamed vegetables and baked dishes. Make a traditional toasted cheese sandwich or top a baked potato. Enhance apple pie by serving it with America’s favorite cheese or add shredded Cheddar to the crust.

Goes Well With
Apples, pears, onions, tomatoes Red wines such as Zinfandel or Merlot; pale ales or stout beers

Performance Note
The traditional golden hue of colored Cheddars comes from the addition of annatto, a tasteless, odorless vegetable dye made from the seed of the annatto plant. As Cheddar ages, its texture, flavor and performance change:
• Mild Cheddar has a firm, elastic texture. It slices, shreds and melts well.
• Medium Cheddar has a texture that is slightly creamier than mild, with a fuller Cheddar flavor often described as brothy. It slices, shreds, melts and blends well into sauces.
• Aged Cheddar has a texture both crumbly and creamy, with a flavor often described as beefy. It shreds and melts well. Of all Cheddars, Aged Cheddar also incorporates best in sauce applications.
All Cheddar produced in Wisconsin has a grade stamp on the wax, plastic wrap or carton, your assurance of quality. Naturally bandaged Cheddars are wrapped in cheesecloth and dipped in wax. Before vapor barrier film, this method provided the only way to preserve Cheddar cheese for storage and shipping. The best tool for cutting blocks of Cheddar is a stationary wire platform cutter or fish line cutter. A double-handled cheese knife or a chef’s knife works best for smaller pieces.

Cheese Curds

Description
Fresh cheese–most commonly Cheddar–in its natural, random shape and form before being processed into blocks and aged. Curds have a mild taste with a slightly rubbery texture and should squeak when eaten.

Colby

Heritage
Cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives Colby a more elastic texture than Cheddar.

Description
Original to Wisconsin. First produced in Colby, Wis., in 1885. Mild flavor similar to young Cheddar. Firm, open, lacy texture with tiny holes.

Appearance
Golden, sometimes marbled (combination of Colby and Monterey Jack or white Cheddar)

Texture
Firm, but softer and more elastic than Cheddar. Open texture with tiny holes.

Flavor
Mild, Cheddar-like

Styles/Varieties
Wisconsin Colby is available plain, flavored with cajun spice, caraway, hot pepper and garlic, or marbled with Monterey Jack or white Cheddar. Cheesemakers also make Kosher, low sodium, reduced-fat, raw milk and organic Colby in Wisconsin. 40-pound block, 13-pound cylinder, random and exact weight

Serving Suggestions
For flavorful biscuits, add shredded Colby to the dough. An excellent slicing cheese, Colby is a wonderful complement to roast beef, ham or turkey sandwiches. Add cubes of Colby to macaroni salad or use to top a bowl of hot chili.

Goes Well With
Apples, pears, onions, tomatoes Red wines, such as Burgundy or Cabernet Sauvignon; lager or pilsner beers

Performance Note
The term “Longhorn” refers to the 13-pound cylinder of Colby, the most common style of production. Cheesemakers also form Cheddar in this style. Longhorns may be cut in half moons or sticks.

Feta

Heritage
Feta was first made in Greece from sheep’s or goat’s milk. In Wisconsin, producers make Feta from cow’s milk. Cheesemakers refer to Feta as “pickled” because, after formation, it is packed in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses.

Description
Cured in brine to produce tart, salty flavor. Crumbly, moist texture.

Appearance
Chalk white

Texture
Firm, crumbly

Flavor
Tart, salty

Styles/Varieties
Wisconsin cheesemakers make Feta flavored with tomato, basil, black pepper, garlic, herbs and dill. Plain and flavored Feta is available in 5-, 6-, 9- or 10-pound tubs, 8-ounce and 1-pound containers, random-weight pieces and crumbles.

Serving Suggestions
Make a Greek pizza with red and green peppers, tomatoes, calamata olives and crumbled Feta cheese. Add diced or shredded Mozzarella with the Feta for a cheesier pizza. Toss cooked shrimp and pasta with Feta, Cottage Cheese, green onion, tomatoes, oregano and pepper. Vary the salad by using flavored Feta.

Goes Well With
Olives, vegetables, fruit, seafood, chicken, pasta salad, mixed greens

Performance Note
Feta browns well and sautés without melting. Feta is stored in brine that helps preserve it. To make additional brine, mix 1 tablespoon salt per cup of cool water. To reduce the salt content of Feta, rinse in cold water or soak in cold water or milk before serving.

Mascarpone

Heritage
Mascarpone originated in the Lombardy region of Italy and was made only during the fall and winter months. It was used strictly as a dessert cheese. In Wisconsin, Mascarpone is available year-round and has many applications. It contains 70 percent milkfat, which makes it a triple crème. Wisconsin Mascarpone consistently wins top honors in national competitions.

Description
Rich, buttery, slightly sweet flavor. Very rich, sumptuous. Smooth, thick, creamy texture.

Appearance
Creamy white.

Texture
Smooth, thick, soft, creamy.

Flavor
Rich, buttery, slightly sweet. Italy brought us the popular dessert, Tiramisu, which combines Mascarpone with lady fingers soaked in espresso. Tiramisu translates literally to “pick me up.”

Styles/Varieties
Available in 5-pound tubs, 8-ounce and 1-pound containers.

Serving Suggestions
Layer Mascarpone with sweet Gorgonzola and chopped pine nuts for a mouthwatering torta. Try blending it with shredded or powdered chocolate, coffee, fruit or liqueurs for delectable desserts. Dip quartered radishes in Mascarpone cheese and serve with Belgian ale a truly unique taste experience.

Goes Well With
Berries, fresh figs, shortbread, lady fingers, sweet wheat crackers, dry sparkling wines or champagne.

Performance Note
When making frostings, dips or spreads, do not overwhip or overprocess Mascarpone; it will churn into butter and develop a lumpy texture. Mascarpone is a fresh cheese, meant to be eaten soon after it is produced. Wisconsin Mascarpone is fresher and enjoys a longer shelf life than imported varieties. Keep Mascarpone well chilled and rotate by the dates on packages.

Monterey Jack

Heritage
A Scotsman named David Jacks first produced Monterey Jack in Monterey, California in the 1890’s. This popular cheese retains its place name even when made elsewhere.

Description
Delicate, buttery, slightly tart flavor. Available plain and flavored. Creamy, open texture.

Appearance
Natural, creamy white.

Texture
Semi-soft, creamy, open.

Flavor
Delicate, buttery, slight tartness.

Styles/Varieties
Monterey Jack comes in 40-pound blocks, 12-pound wheels, 10-pound prints and 5-pound loaves. Wisconsin cheesemakers produce many flavors of Monterey Jack: dill, garlic, hot pepper, jalapeño pepper, habañero pepper, pesto, wild morel and leek, lemon peppercorn, roasted garlic, onion and chive, salsa, five peppercorn, blueberry, apple and cinnamon, Caesar, taco and more. It is also available in Kosher, raw milk and organic varieties.

Serving Suggestions
Add flavor to pizzas, casseroles and sandwiches with plain or flavored Monterey Jack. Use one of the spicy flavored Monterey Jacks for nachos. Try dill, pesto or morel and leek Jack in an omelet. Kids love Monterey Jack cut into sticks; add fruit or vegetables for a healthy, energizing snack.

Goes Well With
Mexican-style ingredients, fruit, apple pie, quesadillas, poultry, fruity wines like Riesling, Colombard or Rhine; spicy Jacks are great with lager beers or Belgian-style ales.

Performance Note
Some Wisconsin cheesemakers produce custom flavors of Monterey Jack, a great way to feature a signature cheese. Provide an assortment of Monterey Jack sticks and small blocks for your cheese case. Wheels should be cut in pie- or cake-shaped pieces (see cutting chart for details).

Mozzarella

Heritage
Originally, Italians ate Mozzarella as a soft fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, Mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this Pasta Filata cheese each year. Pasta Filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows Mozzarella to melt and flow and gives it its characteristic stretch.

Description
Delicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella richer in taste. Excellent melting properties. Part-skim Mozzarella browns faster. String cheese similar to Mozzarella, but formed into strips for snacking.

Appearance
Creamy white, smooth

Texture
Smooth, plastic

Flavor
Mild, delicate, milky

Styles/Varieties
Mozzarella: 40-pound block, 20-pound block, 8-pound loaf, 5-pound loaf, Shredded 5-pound bag String Cheese: 5-pound bulk package, 1-pound package, 8-ounce package, 4-ounce package, 1-ounce snack pack.

Serving Suggestions
Layer Mozzarella, Roma tomatoes and pesto between two slices of focaccia; grill and serve. Shred Mozzarella into Mexican-style dishes such as tacos, nachos and quesadillas. Blend Mozzarella with Wisconsin Fontina and Wisconsin Parmesan to add dimension to your next pizza. Give an Italian flair to a traditional meatloaf. Add shredded Mozzarella, black olives, red wine, oregano and basil to ground chuck. Bake and serve with a chunky garlic tomato sauce.
Goes Well With Tomatoes, cured meats, pesto, black olives, roasted red peppers Light red wines such as Chianti or Barbera.

Performance Note
Wisconsin cheesemakers produce Mozzarella in reduced-fat, organic, whole milk, low-moisture whole milk, part-skim milk, and low-moisture part-skim milk varieties. String cheese is a style of Mozzarella that is shaped into ropes or sticks that “string” when pulled apart. More than 50,000 pizza restaurants produce what has become America’s favorite food for dining out, takeout and home delivery. Package pizza kits to sell from your cheese department – include blends of shredded Wisconsin cheeses, sauces and toppings prepared in small-portion containers. Mozzarella cuts easily with a hand or platform wire or a Chef’s or double-handled cheese knife. Cross-merchandise prebaked crust and beverages. Great new pizza ideas can help you capture some of the popular pizza business for your store. Mozzarella made with whole milk has a creamy texture and melts and flows to cover pizza. Part-Skim Mozzarella browns better and faster and shreds and slices easier. Over 90% of the pizzas prepared in foodservice or retail establishments contain a blend of the two cheeses.

Muenster

Heritage
Historians believe that Muenster originated in Alsace, France. Others give the honor to its neighbor, Germany. In Wisconsin, Muenster was among the first semi-soft cheeses European immigrants made in the late 1800’s, and Americans quickly developed a taste for it. Wisconsin Muenster tastes milder, and the firmer texture helped it gain popularity as a slicing cheese for sandwiches.

Description
Mild when young, mellow with age. Traditionally a washed-rind cheese, in U.S. rind may or may not be washed. Usually has bright orange natural annatto coating.

Appearance
Orange or white surface; creamy white interior.

Texture
Semi-soft, smooth and elastic.

Flavor
Mild to mellow, faint aroma, savory; creamier with age.

Serving Suggestions
Add a new twist to toasted cheese sandwiches or to your next cheeseburger. Muenster melts superbly on top of casseroles or pizza. Combine avocado slices, shredded Muenster, olives, hard boiled eggs, green onions and celery. Serve in pita bread pockets.

Goes Well With
Apples, grapes, whole-grain breads and crackers, mustard, sausage, pickles Gewurztraminer, lager beers.

Styles/Varieties
Wisconsin cheesemakers produce Muenster in cranberry, hot pepper, caraway, low sodium and Kosher varieties. 10-pound slab (long john), 5-pound loaf, 5-pound wheel, 3-pound wheel, random- and exact-weight.

Performance Note
Muenster is available with or without its colorful annatto coating. Annatto may smear when cutting; wipe cutting tools with a damp cloth between each slice. To slice Muenster, choose firm, well-chilled loaves and spray your slicer with a nonstick vegetable spray. Place a piece of deli paper between each slice.

Parmesan

Heritage
Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. It tastes sweet, buttery and nutty compared to the sharper and more piquant flavor of Romano. Parmesan has become very popular in the United States and Wisconsin leads in the production of award-winning Parmesan.

Description
Buttery, sweet, nutty flavor intensifies with age. Granular texture. Made from part-skim milk. Aged over 10 months.

Appearance
Pale yellow

Texture
Granular

Flavor
Buttery, sweet, nutty, intensifies with age

Styles/Varieties
Wisconsin Parmesan comes in 22- to 25-pound wheels, half wheels, quarter wheels, and random- and exact-weight pieces. Wisconsin cheesemakers produce Parmesan known as American Grana, made in the traditional 75-pound wheel and aged for 15 to 22 months. It is available in a variety of sizes and styles.

Serving Suggestions
Serve a bowl of freshly grated Parmesan on the table with pasta dishes, steamed vegetables, soups, salads and pizzas. Add freshly grated Parmesan to hot garlic mashed potatoes or risotto. Serve Parmesan chunks drizzled with a good quality balsamic vinegar.

Goes Well With
Pasta, rice, other grain-based dishes, vegetable soups, cream and tomato sauces, grapes, figs, plums, walnuts, balsamic vinegar Red wines like Barolo; dessert wines like Vin Santo.

Performance Note
In Italy, the fashion is to serve Parmesan for dessert with fresh figs, walnuts and a sweet red wine known as Vin Santo. Some commercially grated cheeses contain anticaking ingredients that prevent them from incorporating completely into sauces. Freshly grated cheese produces smoother sauces. Many Wisconsin cheesemakers offer freshly grated Parmesan without anti-caking ingredients.

Proccesed Varieties

Pasteurized Processed Cheese

Heritage
Process cheeses account for a huge share of cheese sales and are not new to the market. Process cheeses from Wisconsin are a smooth blend of assorted natural cheeses that have been blended together and pasteurized to the point where further ripening stops – which results in Process cheese enjoying a longer shelf life than most cheeses. Wisconsin, the leading state in total cheese production, is also the top producer of Process cheese.

Description
Natural cheeses blended with aid of heat. Very mild. Semi-soft, elastic smooth texture.

Appearance
Similar to natural cheese from which it is made.

Texture
Smooth, elastic

Flavor
Similar to type of natural cheese from which it is made Sometimes flavored with fruits, vegetables, meats or spices.

Styles/Varieties
Wisconsin manufacturers process more Cheddar than any other cheese. However, they blend considerable quantities of a variety of cheeses, such as Colby, Swiss, Brick, Edam, Gouda and others. In the production of Process cheeses, high cooking temperatures and a small amount of emulsifiers produce a cheese that melts easily and resists separation. Add a slice to natural cheese sauces to help keep them from separating.

Serving Suggestions
Melt Processed Cheddar over low heat; stir in salsa and chopped jalapeno peppers. Serve with tortilla chips.

Goes Well With
Similar to the natural cheese variety from which a particular cheese is made.

Pasteurized Processed Cheese Food

Description
Natural cheeses blended with aid of heat. Differs from Pasteurized Processed Cheese in that products such as cream, milk or whey can be added. Soft and smooth. Very mild.

Pasteurized Processed Cheese Spread

Description
Natural cheese blended with aid of heat. Contains less milk fat and more moisture than Pasteurized Processed Cheese Food. Semi-soft, smooth texture. Can be spread on crackers, or melted into baked dishes.

Provolone

Heritage
Producers use more and different cultures to make Provolone than for Mozzarella. These additional cultures result in fuller flavors and allow Provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce smoked and unsmoked Provolone.

Description
Slightly piquant when young becoming sharper as aged. Firm texture becomes granular with age.

Appearance
Ivory to pale beige.

Texture
Firm, becoming more granular with age.

Flavor
Full flavor that intensifies and sharpens with age.

Styles/Varieties
Bulk: 600-pound Giganti (7 feet long), 200-pound Giganti, 8-pound to 1-pound Salamini (little Salami), 15- to 20-pound Campane (bell), 20- to 40-pound Pear, 20- to 25-pound Mandarini Shredded: 10-pound bag, 5-pound bag Traditional Shapes: 5-pound Bocci (balls), 2-pound Boccini (little balls), 1-pound Campanelle (little bell), 3-pound, Manteche Provolone molded around sweet cream butter Retail: random- and exact-weight, shredded 4- to 16-ounce bag.

Serving Suggestions
Top bruschetta with shredded Provolone; bake until golden. Add diced tomatoes, toasted pine nuts and minced scallions; serve immediately. Use a Mozzarella and Provolone blend on pizzas, veal or chicken parmigianas, lasagnas and casseroles. Top crocks of flavorful chicken soup with Provolone. Broil until the cheese melts and bubbles.

Goes Well With
Cured meats, tomatoes, pears, grapes, figs Beaujalais, Late Harvest Gewurztraminer, Italian beers, lager beers.

Performance Note
Producers originally tied rope around Provolone to hang it in the curing rooms. The rope also came in handy for transporting the cheese on horseback. In Italian, the plural of Provolone is Provoloni, pronounced “Provolone´ee.” Manteche is made by hand, wrapping mild Provolone around sweet cream butter. As the cheese ages, the butter becomes cultured and takes on the flavor of the cheese. Originally, this cheese provided a way to keep butter without refrigeration. In Italy, these are sometimes called “Burrini.” If merchandised whole, be sure to label well so your customers know there is butter inside. Retailers – A Mammoth Wisconsin Provolone “Giganti” grabs customers’ attention. During the holidays, take orders before you cut it. Announce the big day ahead of time and have a cutting party before the holiday rush. Mammoth Kits, available from the Wisconsin Milk Marketing Board, help you plan your promotion.

Romano

Heritage
Wisconsin cheesemakers make Romano with cow’s milk and produce a cheese that, like its Italian counterpart, has slightly more fat and tastes sharper and more assertive than Parmesan. When Italian cheesemakers use sheep’s milk, they call it Pecorino (sheep) Romano.

Description
Sharp, tangy, assertive flavor. Made with sheep’s milk in Italy, in Wisconsin with part-skim cow’s milk.

Appearance
Creamy white.

Texture
Hard, granular.

Flavor
Sharp, piquant.

Styles/Varieties
Bulk: Romano comes bulk in barrels, blocks, and waxed and vacuum-packed wheels; precut in exact and random weights; and shredded or grated. Bulk wheels include a 75-pound Grana, 20- to 25-pound half- or quarter-wheel, vacuum packed or waxed; Note: Grana comes in 1/8-wheels (about 9-pounds). Bulk grated and bulk shredded comes in a 10-pound tub, 5-pound tub, 10-pound bag, 5-pound bag, 2-pound bag. Retail: Cuts include random- and exact-weight, cake-cut, pie-cut, square-cut. Retail grated comes in a 16-ounce shaker, 8-ounce shaker and 4-ounce shaker. Retail grated and shredded include a 16-ounce cup and 8-ounce cup. Wisconsin cheesemakers produce a number of varieties of Romano, including aged, Kosher and organic.

Serving Suggestions
Romano can be used in many of the same recipes as Parmesan and Asiago, especially when a more pronounced cheese flavor is desired. Serve a bowl of freshly grated Romano on the table with pasta, steamed vegetables, soups, salads and pizzas. Sprinkle Romano over egg dishes such as quiches or frittatas. Add grated Romano to the breading used to coat chicken, fish or vegetables. Fry as usual.

Goes Well With
Apples, pears, tomatoes, olives, pepperocini Red wines such as Merlot, Cabernet Sauvignon, Zinfandel or Chianti; beer.

Performance Note
Bring hard cheeses to room temperature and score the rind before cutting. Italians categorize hard cheeses like Parmesan and Romano as granas, which refers to the granular texture they develop with longer aging.

Swiss

Heritage
American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.

Description
Full-flavored, buttery, nutty with characteristic holes. Aged at least 60 days.

Appearance
Ivory.

Texture
Firm; large, dime-sized eye.

Flavor
Mellow, buttery, nutty.

Styles/Varieties
Wisconsin cheesemakers also produce Swiss in flavored, smoked, aged, low-sodium, reduced-fat and lacey varieties.

Serving Suggestions
Add shredded Swiss to casseroles, classic fondues or baked potatoes or traditional Swiss style Roesti potatoes. Wisconsin Swiss cheese makes ordinary omelets, scrambled eggs and quiches extraordinary.

Goes Well With
Apples, pears, grapes Fruity white wines like Riesling; red wines such as Merlot and Cabernet Sauvignon.

Performance Note
When a vacuum package of Swiss appears puffy, it means the cheese has continued to ripen and produce carbon dioxide, all part of the natural process and not harmful. The tradition of making Swiss cheese in 200-pound wheels began in the middle ages when the Swiss government taxed cheesemakers on the number of pieces they produced rather than the total weight. This tradition has continued, since it produces excellent cheese with perfectly formed eyes.