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.

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.

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.

The holidays are quickly approaching and we wanted to celebrate with you – hat better way to spread the holiday cheer than with another giveaway? Today we are giving away five copies of The Great Big Cheese Cookbook as our gift to you. Tis’ the season. Happy Holidays.

How to Enter:

Watch the above video and then answer the following questions in the comments section below –

Why do you love Wisconsin Cheese? What makes Wisconsin Cheese so great?

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

Holiday open houses are a great way to entertain during the busy holiday season. They allow for a casual afternoon or evening of friends and family stopping by to enjoy delicious food and good cheer. As the host, you want to enjoy the party too so keep things simple and casual. Think about assembling food, rather than tackling complicated recipes. A bowl of olives, a cheese plate, or a fruit salad are all delicious and require very little effort.

Choose recipes that can be prepared in advance ­like this simple, seasonal twist on a Caprese with Fresh Mozzarella, grapefruit and mint. Consider using fresh fruits for decoration, a bowl of citrus fruit or pomegranates makes a beautiful centerpiece. Whatever you do, make sure you are having as much fun as your guests!

Get Lottie + Doof’s recipe for Cheddar Cheddar Gougères and more holiday entertaining tips at EatWisconsinCheese.com.

Today we are giving away 10 Wisconsin Cheese cheese planes – because what is a holiday cheese board with wonderful cheese pairings without a Wisconsin Cheese cheese plane?

How to Enter:

Answer the following question in the comments section below –

What is your favorite Wisconsin Cheese to enjoy during the holidays?

• Ten entries will be chosen at random
• Contest ends Monday, December 12 at 5 p.m. EST
• Winners will be notified by email
• One entry per household, US only

Perhaps your favorite cheese is Cheddar? People love Wisconsin Cheddar…

Do sauces get any better than Alfredo? (That was a rhetorical question.)

The story goes that Alfredo, or more accurately, Fettuccine Alfredo, was created in the early 1900s by Alfredo di Lelio—a restaurateur and expectant father whose pregnant wife had lost her appetite. After several failed attempts at creating appealing meals, Alfredo found success in an extra-buttery version of a fettuccine and Parmesan dish.

I believe that the beauty of an Alfredo sauce lies in its simplicity. I refuse to use a roux as a thickener – that’s what the cheese is for – and while I love garlic, I stick to the holy dairy trinity for my Alfredo sauce: butter, heavy cream, and cheese. And when keeping things simple, the key is to use the freshest, highest-quality ingredients found. Locally produced butter and cream are ideal, and a block of Wisconsin Parmesan cheese is an absolute must.

Now I know that the richness of Alfredo can be a concern for some of us, especially when it’s coupled with a big ol’ bowl of pasta. Lucky us, it’s fall, the season for the perfect pasta substitute: spaghetti squash – lower in carbs and calories, and quite possibly one of the coolest vegetables around. Bring on that Alfredo!

On Monday we talked Around the Cheese Board with cheese columnist Janet Fletcher. Today, we are giving away three copies of her cheese pairing book, Cheese & Wine.

THE GIVEAWAY IS NOW CLOSED. CONGRATULATIONS TO OUR WINNERS, ANN, TRACY & DEE!

How to Enter:

Answer the following question in the comments section below –

What is your favorite Wisconsin Cheese & libation pairing?

• Five entries will be chosen at random
• Contest ends Monday, December 5 at 11:45 p.m. EST
• Winners will be notified by email
• One entry per household, US only

Cheese is an elegant way to start or end a holiday meal. The occasion calls for something special, and putting together an exceptional cheese plate doesn’t have to be a complicated affair. A special cheese, like these selections from Wisconsin, can shine on their own or with a simple accompaniment. They’re best enjoyed with friends and family as you celebrate the holiday season.

Rush Creek Reserve

Rush Creek Reserve from Uplands Cheese made a big splash when it was introduced last fall, and cheese lovers couldn’t get enough. Luckily, this luscious, runny cheese – with a flavor that’s been compared to smoked meat – makes its return in this month. Cheesemaker Andy Hatch begins making Rush Creek Reserve as the cows transition from pasture to hay, following the seasonal cheesemaking tradition in the Alps. This indulgent cheese is aged for 60 days and will be available in limited quantities through mid-February with a three-week shelf life. Hatch recommends drizzling it on potatoes or toast and pairing with a Riesling or IPA.

Espresso BellaVitano®
Sartori Reserve continues to add unique flavors to its BellaVitano® line and one of its latest introductions – Espresso BellaVitano – begs to be served at the holiday brunch or dessert table. Sartori hand-rubs freshly roasted espresso into sweet, sugary BellaVitano wheels aged to creamy perfection. The cheese received a silver medal at the 2010 World Cheese Awards. With such a bold flavor, Espresso BellaVitano doesn’t need much in the way of pairings. Dried blueberries make a subtle and sweet companion.

15-Year Cheddar

Hook’s Cheese is releasing the 2011 batch of its highly sought-after 15-Year Cheddar in early November, and it’s sure to go quickly. Considered the oldest Cheddar on the market, it typically retails between $50 and $75 a pound. Cheesemaker Tony Hook says the cheese has a well-developed flavor without the bitterness often associated with aged Cheddars. Hook’s also offers 12-Year, 10-Year and 7-Year Cheddars with wonderful aged flavor. Try pairing with a hearty stout beer or tawny port.

Gouda with Cloves and Cumin

Marieke Penterman of Holland’s Family Cheese starts with her Old World Gouda recipe and flavors it with ingredients found in her native Holland. Her Gouda with Cloves and Cumin combines subtle spiciness with the caramel notes in the cheese. Try this cheese with Drunk Figs steeped in red wine or Maple Balsamic Pecans. Find both recipes from cheese blogger Madame Fromage in our Thanksgiving Entertaining feature.

San Francisco Bay Area journalist, “Cheese Course” columnist, and author Janet Fletcher knows her cheese. Her many publications on cheese showcase her rich knowledge of the world’s best cheeses and provide unique pairing recipes to include alongside favored fromage. After a recent visit to Wisconsin, Fletcher talked with us about her culinary history, her views on cheese pairings, and her favorite ways to serve Wisconsin Cheese.

How she started writing:
While I was cooking at a restaurant, I was ghost writing for a gentleman here in the Bay Area who had a successful restaurant newsletter. Then I started my own newsletter on food and it quickly failed. But it gave me an instant portfolio.

How she got into cheese:
I have always loved cheese. My focus on cheese picked up steam about 12 years ago, when I wrote a book called The Cheese Course. It was at this time that people were becoming more interested in cheese. Restaurants were beginning to serve more cheese boards. In the last decade, there has been so much growth with serving cheese.

On Wisconsin Cheese:
It is inspiring to see the beauty of the cows in Wisconsin. Wisconsin cheesemakers are true purists. They don’t cut corners. They don’t compromise. Everything is done as it always has been done. During my recent visit, I loved seeing the Limburger and Brick cheeses being washed at Chalet Cheese Cooperative. Wisconsin Brick is a wonderful and unique cheese.

Favorite Wisconsin Cheeses:
Pleasant Ridge Reserve and Rush Creek Reserve will always be on my list. The cheese from the cows at Uplands is just spectacular. There are several new mixed-milk cheeses by Carr Valley that aim to please. Also, I loved the Hook’s 10-year Cheddar that I purchased at the farmers’ market in Madison right before I left. Aged Cheddars are simply wonderful. It’s the crystals.

On cheese pairings:
I like nuts with cheese because they’re savory and go well with dry wines. Right now, toasted almonds. Nuts should always be toasted and autumn is a wonderful time for fresh nuts. Serve them in their shell, with a nutcracker, aside a cheese platter. Nuts and cheese complement each other well. They really bring out the best in each other.

On serving cheese:
Most Americans have cheese during the cocktail hour or at the start of the meal. I much prefer having cheese at the end of the meal. If you put out cheese at the start of the evening, the appetite is dimmed for the meal. I would like to encourage people to serve a cheese course at the end of the meal.

A recipe:
There is a wonderful cranberry pear chutney recipe in The Cheese Course that goes great with Sharp Wisconsin Cheddar.

For more information about Fletcher and her cheese work visit her website at janetfletcher.com – and check back this week because we will be giving away copies of her books, The Cheese Course and Cheese & Wine.