If cake is a way to serve buttercream icing and French fries are a way to deliver ketchup, then pizza is a means to eat lots of delicious melty cheese!

My husband is a baker and has been perfecting his pizza technique and crust recipe for years. He has finally nailed it, and I think the success is more a result of technique than ingredients.

We’ve used many different basic pizza crust recipes, so pick your favorite (white flour, herby, whole wheat or store-bought dough) and find yourself a pizza stone. The secret to our perfect pizzas is a hot oven and a hot pizza stone. Crank the oven to 500 degrees F and heat the stone inside. Assemble your pizza on a flat surface sprinkled with corn meal so the pizza will slide right

off. Roll out your dough, assemble your toppings, slide into oven and bake for 10 minutes. Crispy on the bottom, doughy on the top!

While my husband has mastered the crust, I’m usually in charge of coming up with the toppings. From sweet to savory, I’ve tried many combinations, but the one thing I can’t do without is the cheese.

This pizza featured Wisconsin Blue Cheese on top of a beautiful blend of figs, sautéed mushrooms and red peppers. Simple ingredients. Complex flavor.

After rolling out our dough, which was room temperature and nice and fluffy, I smothered it with some of Trader Joe’s fig butter. You could use any fig spread you wish here, or even a layer of thinly sliced fresh figs or dried figs – or any fruity spread, really – just something that spreads and is subtly sweet!

Next step was to sauté up some mushrooms. I used a mix of oyster, cremini and shiitake, but use whatever you like best! And don’t skimp on the butter.

With mushrooms laid down, I added red pepper slices for color and crumbled Wisconsin Blue cheese – about half the wedge.

500 degrees F and 10 minutes later, the cheese was melty, and the crust perfectly crispy on the bottom and puffy on the top. With the leftover cheese, I made a simple salad – Romaine tossed with toasted almonds, olive oil, smoked salt and Wisconsin Blue cheese.

As the highest rated television event in the United States each year, The Big Game is a great game to plan a party around. Even people who don’t normally enjoy football will watch it just for the commercials or the halftime show, so it’s the perfect excuse to spend an evening with your sports-loving and non-sports-loving friends.

Be sure to make plenty of food. On average, this game lasts over an hour longer than a regular football game, and there’s nothing worse than running out of food in the 4^th quarter. Plus, who knows when a few unannounced guests might randomly show up to join the party. This Slow Cooker Reuben Dip, with delicious Wisconsin Cheddar and Swiss cheeses, will feed a crowd, so stock up on crackers and rye bread for dipping.

Get more party tips from Dude Foods and recipes for Wisconsin Beer Cheese Soup and Deep Fried Chocolate Cheese Fudge at EatWisconsinCheese.com.

Chef Christopher Koetke is not only a skilled and celebrated chef – he’s also executive director at Kendall College School of Culinary Arts in Chicago and an influential educator – working with culinary students around the world. Featured on EatWisconsinCheese.com’s “In the Kitchen” this month, we had the pleasure of talking with Chef Koetke about the importance of a good culinary education and the wonderful foods he and his students work with – including delicious Wisconsin Cheese.

How He Started Cooking:

When I was in sixth grade I was stressing out about what I would do one day and it just dawned on me – food. From that day forward I started working in restaurants. As a teenager I was always reading books about food and wine – it’s just in my blood – food and everything related to it.

On Education:

For me, there are some key concepts and very high standards that we deliver here at Kendall while teaching people how to cook as a professional. We make sure students understand the entire package – service and culinary arts. A lot goes into learning how to run a restaurant – developing key cooking skills, learning what “excellence looks and tastes like,” and understanding how to run a business.

On Wisconsin Cheese at Kendall College:

As I tell my students, there has been and will continue to be a cheese revolution in the United States, and Wisconsin is an example to the rest of the world of what we’re truly capable of creating here in the States. We’re very keen on making sure our students understand what extraordinary foods we have here in the Midwest.

On Wisconsin Cheese:

I will never forget going on a cheese tour in Wisconsin, years ago. I came back with this sort of “wait a minute” moment. Less than three hours from Chicago people were making some truly world-class cheese. From that day forward I was a gigantic fan of what’s going on in Wisconsin.

I am continuously amazed at the quality and originality of cheese that is coming out of Wisconsin – it just gets better and better.

Wisconsin Cheese Favorites:

I have a tremendous soft spot in my heart for Wisconsin Limburger. I am a secret fan of Myron Olson’s (cheesemaker) and the Chalet Cheese Cooperative – what he’s doing is incredible. Widmer’s Brick is also delicious. I love the stinky cheeses.

Find Chef Koetke’s favorite Wisconsin Cheese inspired recipes on EatWisconsinCheese.com.

Because you love Wisconsin Cheese, and we love you for loving Wisconsin Cheese, we couldn’t resist another giveaway – 10 Cheese Cupid Notebooks & Cheese Cupid T-shirts – a match made in heaven.

How to Enter:

Answer the following question in the comments section below –

What is your favorite Wisconsin Cheese to enjoy with your loved ones?

• Ten entries will be chosen at random
• Contest ends Monday, January 16 at 5 p.m. EST
• Winners will be notified by email
• One entry per household, US only

Wisconsin Cheese. Check. Favorite libation. Check. Cheese Cupid apron?

With Valentine’s Day quickly approaching, we wanted to give you and your loved ones something special – so we’re giving away five black Cheese Cupid aprons!

How to Enter:

Answer the following question in the comments section below –

What is your favorite pairing on CheeseCupid.com?

• Five entries will be chosen at random
• Contest ends Wednesday January 11 at 5 p.m. EST
• Winners will be notified by email
• One entry per household, US only

Super foods. We’ve all heard about them and how good they are for us. The problem is they aren’t always as tasty as they are nutritious. So I have come up with a delectable way to eat two of my favorite super foods, walnuts and spinach, in one bite, with a Wisconsin Parmesan Spinach-Walnut Pesto with Lemon.

The key ingredient that makes the super food flavors so harmoniously delicious is Wisconsin Parmesan cheese. It may surprise you that Wisconsin Parmesan cheese is not only easy on the pocketbook, and widely accessible, but a great contender to imported Italian brands.

I love to buy it as a whole wedge and grate it fresh whenever I want to add a little more zing to vegetables, pasta dishes, or soups. You may use the pre-grated cheese that comes in a tub, though you will get a slightly different texture and flavor. For my recipe I used a wedge of Wisconsin Parmesan and grated it fresh. It’s a great cheese to always have on hand. For my pesto though, it plays a much bigger role.

Pesto is most often made in a food processor. You can surely use one. I don’t have a food processor, just a food chopper, so my recipe reflects that. It’s a simple recipe that is excellent on pasta, with fish, and on pizza.

Executive Chef Dean Maupin is a Southern-born chef who’s discovered Wisconsin Cheese. At Fossett’s, in historic Keswick Hall in Monticello, Virginia, recently ranked Condé Nast’s #1 small resort in America, Maupin reinterprets the culinary culture instilled by Thomas Jefferson, using fresh ingredients – many of them local. As our December Featured Chef, we talked with Chef Maupin about the ingredients, food and cheese he uses in his kitchen.

How he started cooking:

I have always had a love affair with food. Growing up, my grandfather owned a fruit stand and my parents were great cooks.

On cooking style:

Our style [at Fossett’s] is flavor forward. I’m a local boy – an eighth generation native – so we source many of our ingredients from the county. We work with 25 different farmers for local produce and we have our own vegetable garden at the hotel, we procure the greatest ingredients, the menu is great, and ever-changing.

On Wisconsin Cheese:

During a cheese tasting, many years ago, I really fell in love with Wisconsin Cheese. I tried some amazing cheeses – Mobay, Dunbarton Blue – I instantly knew these were some great cheeses and Wisconsin was doing something special. I love the generational values of the cheesemakers. A lot of the Wisconsin cheesemakers have learned the craft from their grandparents. The whole Wisconsin Cheese community is an amazing group of people. There’s so much pride in heritage that takes place and it’s just a great product.

Wisconsin Cheese at Fossett’s:

Wisconsin Cheese finds its way into many of the dishes we do, and it has a bold presence on our cheese menu. We have a really extensive cheese menu and now we are starting to focus our amenity cheese boards solely on Wisconsin Cheese.

Wisconsin Cheese Favorites:

What I’m really enamored with right now is Rush Creek Reserve. I’ve never tasted something so perfect in my life – my three-year-old and I finished it off. It was unbelievable. I heard that it just got the cover of Culture magazine. I’m also a huge fan of Carr Valley Cheeses and I’ve always used the Crave Brothers Mascarpone – I’ve gone through three cases a week, for six or seven years. I’m a huge fan of the Hook’s Blues and Pleasant Ridge is always great. Cheese means a lot to me. I have an appreciation for it. I get goosebumps just thinking of it.

On food trends:

Right now, I’m really into toasts – taking a good, crusty bread, brushing it with some thyme butter, sprinkling some sea salt on it, and just slathering it with melted Dunbarton Blue cheese. Pick up a toast and take a bite – great flavors. We serve it with a nice pancetta and apple walnut salad – our region is historically known for apples – we have some great local apples.

On serving cheese:

I always tell people to have a variety. Try to do five different cheeses. Do some sort of mixed-milk cheese, start with a mild cheese and work your way to the strongest. I’m also a big fan of condiments – apple butter, pumpkin butter, spicy fruit mustards, quince paste, candied nuts, sweet and salty nuts.

As the season of giving, cheer and entertaining continues, frequent parties with friends and family are always a pleasure, though often a lot of work. If there happen to be any leftovers from last week’s cheese plate (likely not) or if you’re merely looking for an easy and engaging way to entertain your guests, we have just the thing – fondue. Never meddled with melted cheese? Or perhaps you’re a fondue veteran? Amateurs and masters alike, our five tips for a Wisconsin Cheese fondue will ensure you and your guests a delightful and absolutely delectable evening.

1. Choose Your Cheese. Practically every cheese makes for great fondue flavor. For easier preparation, however, choose cheeses that melt smoothly and feature a moderately high fat content, such as Gruyère or Emmentaler (Swiss cheese). Cheeses that are semi-firm to firm and aged at least several months to a year, such as Cheddar, are also typically a great choice.

2. How Much? Typically, a pound of cheese serves four to six people as an appetizer/party snack or two to three people as a main entrée. For big parties, keep another batch warm over low heat on the stove to replenish the pot as needed.

3. Grate, shred, or crumble. Cheese requires less time to heat and melt when it is cut into smaller pieces. Add cheese little by little to the simmering fondue pot, stirring and melting each addition before adding the next. Great fondue requires some patience.

4. Prevent Curdling. When melting a large quantity of cheese for fondue, always add a starch (such as flour) and an acid (such as juice or wine) to prevent curdling. Very soft and fresh cheeses, such as Feta and Mascarpone, require less liquid than their aged counterparts that are lower in moisture.

5. Stir, stir, stir. Stirring the fondue pot is necessary to distribute the heat. It keeps the fondue smooth, guards against lumping and separation, and prevents scorching, which will ruin the flavor.

Looking for a fondue recipe? We have both sweet and savory favorites – Wisconsin Cheese Fondue and Chocolate Wisconsin Mascarpone Fondue.

The holidays are upon us again, and the New Year is not far behind. With all the outstanding cheeses available, a cheese platter is just one of the many things on your last-minute to-do list. How to serve your favorite cheeses for your favorite people can always feel a little overwhelming. No need. Our five tips for serving the perfect cheese plate will add a check to your holiday to-dos in no time.

1. Be Creative. Wisconsin crafts more than 600 varieties, types, and styles of cheese. A cheese course can follow many themes – try including both mild to strong selections, or serve a  ”flight” that features different styles of a single cheese variety.

2. Think Presentation. A collection of special cheeses makes a beautiful display. For most occasions, offer three to five different cheeses on a cheese plate. More than this is typically too many for guests to fully enjoy. Choose a platter, wood cheese board, or granite or marble slab to bring out the unique colors and textures. Label your cheeses to let guests know which Wisconsin Cheese they’re enjoying.

3. Less Is More. Cheese needs breathing space to develop and maintain its flavor. When cheeses are placed too close together, their individual aromas intermingle, making them difficult to differentiate. Also provide a different knife for each cheese to avoid the mixing or changing of flavors.

4. Maximize Flavor. For full flavor, serve cheese at room temperature, removing from the refrigerator about an hour before serving, depending on size. Hard cheeses require a longer time to reach room temperature than soft cheeses.

5. Add Pairings. Expertly crafted cheeses can be satisfying on their own. Some accompaniments, however, enhance their flavors and complexities, and provide a beautiful presentation. Fresh and dried fruits such as grapes, pears, apricots, and figs make ideal companions, as do savories such as olives, roasted nuts, and marinated vegetables. Jams, jellies, and chutneys also make outstanding pairings. Some of our favorite pairing recipes are Praline Bacon, Plum-Cranberry Compote and Maple Balsamic Pecans with Sea Salt.

The holidays are nearly here, and I have to admit my favorite part of holiday meals, aside from dessert, are appetizers. I usually make something new just to keep it interesting.

This year I combined a few of my favorite hot dips and came up with Wisconsin Swiss & Bacon Artichoke Onion Dip. I know that’s a mouthful to say, but boy it is delicious.

One of my teenage sons thought the dip was good enough to be a casserole – he was just eating it with a fork. I had to laugh, and tried to talk him into some tortilla chips, but he was happy. Crackers or pita chips would also go nicely with this dip.

Of course the star of this appetizer is Wisconsin Swiss. I used a great Wisconsin Swiss, Wisconsin Cream Cheese, onions, artichoke and bacon. And nothing goes better with Swiss cheese than bacon. Am I right?

This dip is the perfect appetizer for any gathering this winter and versatile enough to be enjoyed all year round. New Year’s. Check. The Big Game. Check. Tailgating. Check.