Seasons of Wisconsin Cheese: Spring Cheese Board

Springtime is synonymous with simplicity. Today, the Wisconsin Milk Marketing Board shares how one creamy, one granular and one bold Wisconsin cheese can make a simple but standout spring cheese board.

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Step 1:
Look for a cheese that’s creamy with a slightly piquant and earthy flavor. Try Wisconsin Gorgonzola, which works wonderfully with the sweeter notes of fruit and honey.

Step 2:
Wisconsin Asiago is a hard, granular cheese that when aged, has a nutty, buttery taste that pairs well with nuts, pears, grapes and fresh spring vegetables like snap peas.

Step 3:
Gouda itself is mild and buttery, but Gouda with foenegreek is reminiscent of maple syrup–-sweet and caramely–and works great alongside water crackers and slices of apple or fresh pear.

ACF members who complete the Cheesecyclopedia training program can earn 2 CEHs. For more inspiration and tips for creating the perfect spring cheese board visit Wisconsin Cheese Foodservice.

CONTENT AND PHOTOGRAPHS SHARED WITH US BY THE WISCONSIN MILK MARKETING BOARD.

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