As June Dairy Month continues, start off your mornings with a delicious Wisconsin Cheese-inspired breakfast.

Wisconsin Queso Huevos Rancheros

Serves 4

2 cups heirloom tomatoes, diced
1 small onion, diced
1 clove garlic, minced
2 tablespoons lime juice
1 jalapeño pepper, seeded and minced
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup (2 ounces) butter, divided
4 (6-inch) corn tortillas
3/4 cup (6 ounces) Wisconsin Queso Quesadilla Cheese, shredded*
4 eggs
1/4 cup (1 1/2 ounces) Wisconsin Queso Fresco Cheese, crumbled

Preheat oven to 300°F. Make salsa in medium bowl, gently toss together tomatoes, onion, garlic, lime juice, jalapeño, cilantro, salt and pepper; set aside. Heat 2 tablespoons butter in skillet over medium heat. Add tortilla and fry for 10 to 15 seconds, flip and sprinkle with 3 tablespoons Queso Quesadilla. Cook 10 to 15 seconds more, place tortilla on pan and place in oven; repeat with remaining tortillas. Warm tortillas in oven until cheese is fully melted, about 2 minutes.

In large skillet over medium heat, melt remaining butter and cook eggs, sunny-side up or over-easy. Place warm, cheese-topped tortilla on plate, top with egg, smother with salsa and top with 1 tablespoon crumbled Queso Fresco; serve. Repeat with remaining tortillas.

* If Wisconsin Queso Quesadilla Cheese is not available, you may substitute Wisconsin Muenster or Wisconsin Monterey Jack.

For all-new breakfast recipes featuring Wisconsin Dairy products visit WakeUpWithDairy.com.

Memorial Day weekend is on its way. So break out the grill – charcoal or gas – grab your most trusted spatula, dust off that favorite apron, and get ready to celebrate a summer’s worth of delicious cheeseburgers – starting with these five-star cheeseburgers topped with delicious Wisconsin Cheese, from five chefs around the nation.

1. The Grandma Gertrude

by Chef Gregg Wangard of Marisol at The Cliffs Resort

The Grandma Gertrude is truly the breakfast of champions. It features an egg prepared over easy, two slices of Wisconsin Bellavitano Gold cheese, and a tasty Angus patty between buttered hamburger buns. Without question, it goes hand in hand with a cup of freshly brewed Joe and the morning paper.

Cheese Tip: Bellavitano Gold cheese features a rich and creamy texture, offers versatile flavor combinations reminiscent of Cheddar and Parmesan, and is excellent for melting. Pairs well with pinot gris, Riesling, sauvignon blanc, or scotch.

2. The Lamburgerini

by Executive Chef Kristine Subido of WAVE Restaurant & Bar

Inspired by the popular Turkish dish Adana kebab, these mini lamb burgers are giants when it comes to taste and satisfaction. They feature ground lamb topped with whipped Wisconsin Feta and a mouthwatering radish and cucumber salad. A fresh brioche sesame dinner roll serves as the bun for these delicious lamb sliders.

Cheese Tip: Feta browns well and sautés without melting. Feta is stored in brine that helps preserve it. To make additional brine, mix one tablespoon salt per cup of cool water. To reduce the salt content of Feta, rinse in cold water or soak in cold water or milk before serving. Pairs well with pilsner or pinot gris.

3. The Fire Station No. 5

by Chef Kent Rathbun of Abacus Restaurant

The Fire Station No. 5 is all about turning up the heat. It features Wisconsin Jalapeño Jack Cheese perfectly complemented by chipotle ketchup. Chopped cilantro and fresh jalapeño chiles added to the ground chuck give this cheeseburger that extra bite.

Cheese Tip: If the Jalapeño Jack is just too much, Wisconsin cheesemakers produce many flavors of Monterey Jack cheese: roasted garlic, wild morel and leek, onion and chive, and salsa, to name a few. Pairs well with a lager, brown ale, or Riesling.

4. The Lobsterwurst

by Chef Jason Gorman of Dream Dance

The Lobsterwurst pays homage to ocean-dwelling deliciousness. It showcases Wisconsin Gruyère atop an ever-so-edible deck of scallops, shrimp, and lobster. Seasoned with onions, garlic, and fresh tarragon, this cheeseburger is ready to take mouths on an epic sea-going voyage.

Cheese Tip: Carefully remove the rind of Gruyère before shredding or serving. Gruyère goes well with veal, chicken, potatoes, apples, pears, grapes, pickles, and mustards. Pairs well with a Weiss beer, chardonnay, or sauvignon blanc.

5. The Butcher Boy

by Chef Mindy Segal of HOTCHOCOLATE

The Butcher Boy is a hamburger that aims to please the meat lover in all of us. It features ground lamb and pork chorizo perfectly complemented by an oregano vinaigrette. For cheese, the Butcher Boy partners with the ever-so-rich and flavorful Carr Valley Creama Kasa.

Cheese Tip: Carr Valley Creama Kasa has a buttery piquant flavor. Pairs well with a brown ale or chardonnay.

With summer a mere month away, you can almost see yourself laying out at the pool, soaking up the warm noon sun while enjoying this week’s pairing – a glass of sauvignon blanc and semi-soft Wisconsin Cheeses.

The 2006 Santa Ynez Valley Sauvignon Blanc from The Ojai Vineyard is a rather exclusive vintage – it is a low-crop wine. Wine from a crop with a lower yield tends to be more powerful and of superior quality, thus this sauvignon blanc vintage has stronger aromas, is more tannic and is at its best when aged.

Pair this noteworthy wine with semi-soft Wisconsin Cheeses for a pleasant balance. Couple it with Grass Point Farms Monterey Jack, Edelweiss Creamery Dill Havarti or a young Blaser’s Valley View Cheddar.

Grass Point Farms, located in Thorp, Wisconsin, is operated by a team of organic farmers whose mission is to provide consumers with hormone-free, antibiotic-free and pesticide-free cheeses that are comparatively higher in nutrients than other cheeses. They achieve this through their grass-fed, certified organic pasture cows, and all of their cheeses are sold under the Wisconsin Organics label. One of their most versatile cheeses, Monterey Jack is part of their growing line of cheese styles. Monterey Jack is a semi-soft, creamy, slightly tart cheese. It is often flavored, though Grass Point Farms keeps their ingredients at a minimum. They also produce a Pepper Jack Cheese.

Havarti, a milder version of German Tilsit, is a buttery, slightly acidic cheese. Because of its smooth texture and subtle taste, this cheese is also often flavored with herbs and spices. Located in Monticello, Wisconsin, Edelweiss Creamery is well recognized for their Swiss and Havarti cheeses. Edelweiss Creamery Dill Havarti and the Santa Ynez Valley Sauvignon Blanc is a distinctive pairing.

Blaser’s Valley View Cheddar is one of a newly established line of hormone-free cheeses by Blaser’s Premium Cheese Company. This Cheddar is produced with milk from the Hastings Cooperative Creamery Company – a 90-year-old, 140-farmer cooperative. A younger and softer Cheddar, Blaser’s Valley View Cheddar is a perfect complement to the complex Santa Ynez Valley Sauvignon Blanc.

A fantastic Dill Havarti Popover recipe would be perfect for any of these semi-soft cheeses and a glass of sauvignon blanc, or simply relish the cheese, crackers and a glass of wine while relaxing on your porch, watching a cool spring sunset. Enjoy!

Our pairing this week is a 2007 Newton Chardonnay from Newton Vineyards in Oakville, California.

This 2007 chardonnay vintage is delicate, with aromas of crisp apple, pear and toasted bread. Upon tasting, flavors of peach, clove and fresh tangerine balance out this bright and richly textured wine. Very versatile, this wine is a great choice for many foods and goes well with a variety of cheeses, from the fresh and mild, to the aged and complex.

Pair this chardonnay with Crave Brothers Cheese Fresh Mozzarella, Bleu Mont Dairy 10-month Aged Gouda and Gingerbread Jersey Monterey Jack.

Noted as Mozzarella Fresca in Italy, its origin, Fresh Mozzarella was first made with milk from the water buffalo. In Wisconsin, it is most often made with cow’s milk. This cheese is known as a Pasta Filata cheese, which means that the curds are kneaded, then stretched and formed into balls or logs. Moreover, this cheese is not cured in brine or aged like the low-moisture Mozzarella that many are familiar with in the Midwest. Instead, Fresh Mozzarella is eaten when only a few days old, and to keep it fresh, the cheese is submerged in water. Crave Brothers Fresh Mozzarella is a delicate, young, milky cheese that comes as ciliegine (cherry size), bocconcini (ball size) and ovoline (egg size), or in eight-ounce balls and one-pound logs. Fresh Mozzarella is great when served in the traditional Italian manner, caprèse style – with sliced tomatoes and chopped fresh basil, drizzled with extra virgin olive oil and seasoned with ground pepper – a great dish with a glass of this week’s chardonnay.

Bleu Mont Dairy, in Blue Mounds, produces uniquely aged Cheddar and Gouda cheese from organic milk of pasture-grazed cows. Bleu Mont Dairy 10-month Aged Gouda is a sweet and nutty cheese, which holds up well in a robust fondue dish, as an appetizer or even as a savory dessert aside a glass of Newton Chardonnay. Notably, Gouda is traditionally pronounced “khow da.”

Monterey Jack is the perfect versatile cheese. It can be flavored with almost any herbs, spices or food profiles. Gingerbread Jersey Monterey Jack comes in several unique flavors, including “Taste of Athens,” “Taste of Bangkok” and “Taste of Sicily.” These different cheese flavors are delicious on inventive pizza and sandwich recipes.

Try making one of these pizza recipes with this week’s Wisconsin Cheese pairings – don’t forget the glass of chardonnay:

Flatbread Pizzas with Wisconsin Mozzarella and Gouda

Mediterranean Pizza with Fresh Mozzarella

Spicy Pepper Jack and Chicken Pizza

Grilled Pizza with Wisconsin Three-Cheese Blend

This week our Wisconsin Cheese Cupid pairing is a 2006 Cambria Chardonnay.

Chardonnay is a white wine made from the chardonnay grape and one of America’s most popular wines. Often aged in oak barrels, it is known as a buttery, rich, crisp wine that is often the driest of white wines. The 2006 Cambria Chardonnay is from Katherine’s Vineyard in Northern Santa Barbara County. Named after the proprietor’s eldest daughter, this wine is aged in French oak barrels and has a sturdy acidity. This vintage is bright with citrus, apple, and vanilla aromas. Pair a glass of this chardonnay with Silver Lewis Cheese Co-op Brick, Yellowstone Cheese Monterey Jack, or Saxon Homestead Creamery Saxony Tilsit.

Located in Green County, Wisconsin, often known as Wisconsin’s cheese epicenter, Silver Lewis Cheese Co-op is well respected for its Muenster and Brick. Brick cheeses resemble Germany’s surface-ripened Beer Cheese or Beer Käse. Wisconsin cheesemakers produce Brick in mild, medium, and aged varieties. Silver Lewis Cheese Co-op Brick atop Oliveto Pizza is the perfect meal next to the Cambria Chardonnay.

Yellowstone Cheese is located in Cadott, Wisconsin and offers more than 20 different flavors of Monterey Jack, including apple wine, black olive, tomato basil, and bacon ranch. The name Yellowstone Cheese is used because the farm is located on the Yellowstone Trail, which is the first automobile route from Plymouth Rock to Puget Sound. Pair a glass of Cambria Chardonnay with some caraway or vegetable Monterey Jack. Looking for an interesting recipe to use with Monterey Jack? Try these Duck Confit Enchiladas.

Saxon Homestead Creamery is a fifth-generation dairy farm in Cleveland, Wisconsin. The cheese from this producer, Tilsit, is a German-style cow’s milk cheese that is smooth, soft, and buttery. One specific Tilsit, branded Saxony, is a sophisticated cheese with a nutty flavor and supple body. Saxony is made from whole, raw cow’s milk. The cheese has light, dry, washed rind that’s ripened a minimum of 90 days.