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Wisconsin Cheese Brings Sides Front and Center

Side dishes are often an overlooked section of the menu, and until recently, side dishes were nothing to get excited about. Times are changing and today’s side dishes deserve much more respect. Chefs are responding to customer demands with new ingredients, exotic flavors and a side dish that enhances the flavor and texture of the main dish.

Now is the perfect time to update menus and build profits with savory side dishes. Wisconsin Cheese is a key ingredient for side dishes that offer rich flavors, smooth melt and a creamy texture.

Classic Comfort Sides

Comforting side dishes are supremely popular. Wisconsin Cheese adds the unique flavors and textures found in many classic side dishes; consider the following:

Fontina

a slightly tart cheese with a mildly earthy flavor, Fontina is pale ivory in appearance with a creamy texture. Top grilled bread with sautéed exotic mushrooms such as shitake or oyster. Sprinkle grated Wisconsin Fontina cheese over top and broil just until the cheese is melted.

Asiago

mild in flavor when young with a firm texture, Asiago develops a nutty, buttery flavor and granulated texture with age. Add flavor to risotto by stirring in shredded Wisconsin Asiago cheese, chopped mushrooms and Italian sausage.

Butterkäse

a very mild, semi-soft cheese, Butterkäse has a buttery flavor and creamy texture. For a twist on the traditional potato side, hollow out a baked potato and fill with a creamy cheese soup made from heavy cream and Wisconsin Parmesan, Butterkäse, Fontina and Mascarpone cheeses.

Spicy Sides

The naturally creamy flavor profile of Wisconsin Cheese makes it the perfect match for spicy ingredients; consider the following:

Queso Blanco

a crumbly Hispanic cheese, Queso Blanco has a mild, fresh flavor. Spice up a basic potato gratin with layers of crumbled Wisconsin Queso Blanco cheese, diced poblano chiles and thinly sliced potatoes. Bake until the potatoes are golden brown and tender.

Colby

mild in flavor with a firm texture, Colby has a rich, creamy flavor similar to Cheddar. Spice things up with crisp cheese straws made with Wisconsin Colby cheese, butter and flour, as well as cayenne pepper and paprika for a kick.

Pepper Jack

generally a creamy, mild cheese, Pepper Jack gets a flavor boost when jalapeno or habanero peppers are added. Serve spicy red potatoes sautéed with onion and chili powder and topped with shredded Wisconsin Pepper Jack cheese and crumbled bacon.

Specialty Wisconsin Cheeses

Throughout the year, look for flavorful cheese to star in side dishes. Hard cheeses such as Wisconsin Parmesan and Gruyére are excellent choices, as well as aged cheese varieties such as an aged Cheddar. Fresh cheeses, including Feta and Ricotta, compliment countless ingredients. Consider the following specialty cheese selections:

Aged Cheddar

the rich, creamy flavors of Cheddar become increasingly sharp with age. Try topping rich Ricotta gnocchi with a hearty Wisconsin Aged Cheddar cheese sauce. Bake until warm and top with breadcrumbs.

Gruyere

a nutty, full-bodied cheese, Gruyére also melts well. Pair Gruyére and butternut squash in a tatin that features fresh, seasonal ingredients. Layer thin slices of butternut squash coated with a sugar and spice mixture, bake and top with shredded Gruyére cheese.

Parmesan

the buttery, sweet flavor of Parmesan intensifies with age. Mix grated Wisconsin Parmesan cheese with chopped spinach, butter and cream; bake until warm and cheese melts.

Feta

the tart, salty flavor and firm, crumbly texture of Feta adds distinctive notes to any side dish. Fold Wisconsin Feta and Parmesan cheeses, chive, dill, mint, parsley, nuts and pepper into phyllo dough to create Feta borek.

Muenster

a mild flavored cheese with excellent melting properties, Muenster is perfect for topping cooked, fresh vegetables such as asparagus.

To help operators expand their side dish offerings, the Wisconsin Milk Marketing Board offers a comprehensive recipe database, visit www.foodservice.WisDairy.com.