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Featured Cheese for November 2008: Wisconsin Aged Cheddar

Wisconsin Aged Cheddar is the November featured cheese of the month.

Prior to 1850, nearly all the cheese made in the United States was Cheddar. Production in Wisconsin began in the mid 1800s 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. From Mammoth Cheddar to small batch and artisan Cheddars, Wisconsin offers a wide selection of varieties. In fact, 19 Wisconsin cheesemakers have earned their Master Cheesemaker certification for Cheddar – more than any other cheese.

Aged Cheddar contains a much bolder flavor profile than the younger varieties. As it ages, the smooth, firm texture becomes more granular and crumbly. Usually golden due to the addition of annatto, a natural vegetable dye that is both odorless and tasteless, Aged Cheddar is also available white.

Because it shreds and melts well, Aged Cheddar is ideal for a multitude of applications. Slice it for sandwiches or snacks, shred into casseroles, soups or sauces. Make a traditional toasted cheese sandwich or top a baked potato. Enhance apple pie by serving it with Aged Cheddar or add it to the crust.

Pairing suggestions for Aged Cheddar include apples, pineapple, water crackers, rye bread, smoked almonds and pickled onions. Beverage accompaniments include cider, ale and porter beers, dessert wines including Port and Rich Sherry and hearty red wines such as Cabernet Sauvignon and Merlot.

Wisconsin, known for its stunning variety of award-winning cheeses, is home to many cheesemakers crafting outstanding semi-hard cheeses. In addition to Cheddar, these types include Colby, Edam, Gouda, Swiss and more. For more Aged Cheddar or semi-hard cheese pairing tips, suggestions and recipes, visit www.WisDairy.com.

Featured Supplier–Carr Valley Cheese Company

Established in 1902, Carr Valley Cheese Company is a family owned and operated business that reflects a heritage of four generations of cheesemakers. Under the guidance of Master Cheesemaker Sid Cook, Carr Valley specializes in producing cheeses “the old-fashioned way” – using traditional methods established in the 1800s.

From classics such as expertly aged Cheddar to award-winning American Originals such as Gran Canaria, their skilled cheesemakers turn milk delivered fresh from local dairy farms into more than 50 delicious cheese varieties.

In the past three years alone, Carr Valley cheeses have won more than 60 top awards in U.S. and international competitions. Many of these have been won by Sid's one-of-a-kind artisan cheeses.

In addition to producing award-winning cheeses, Carr Valley offers cooking classes through their Carr Valley Cooking School located in Sauk City. Chefs from all over the country appear as guest instructors to teach consumers about an array of topics, all utilizing the flavorful cheeses produced at Carr Valley.

For more information about Wisconsin Aged Cheddar, Carr Valley Cheese Company or another Wisconsin cheesemaker, visit www.Foodservice.WisDairy.com.

Wisconsin Aged Cheddar Recipes

1. Wisconsin Aged Chedder Grits and Grilled Pork Tenderloin
2. Wisconsin Cheese Straws
3. Pear Cider Reduction with Wisconsin Aged Chedder Cheese
4. Apple and Wisconsin Aged Cheddar Bread Pudding
5. Wisconsin Cheddar Cheese and Poblano Chili Soup