With the last few weeks of summer quickly creeping up on us, it is time to get our grilling on in a big way with none other than Wisconsin cheese.
Beth Shaefer from the Wisconsin Milk Marketing Board stopped by Sunrise 7 Tuesday morning to share new topping ideas for burgers.
Grate.Pair.Share is the free online magazine produced by the Wisconsin milk marketing board. This summer's edition features cheese boards, gouda recipes, plus ball park party recipes.
Schaefer showed the Sunrise 7 crew how to make grilled tomatoes and peaches with fontina, and grilled juustoleipa (bread cheese) and vegetable antipasto salad.
Schaefer also offered these tips for grilling:
When topping burgers, chicken or other meat with cheese, add in the last minute of cooking and close grill top for the perfect melt.
When grilling pizzas and flatbreads, add cheese in the last minute or two of grilling to prevent overcooking.
Soft-ripened bloomy rind cheese like brie and camembert can be grilled, just as the can be baked. Use a grilling stone or cast iron skillet and watch carefully to prevent overcooking and breakage.
Juustoleipa cheese has been produced for more than 200 years in northern Finland and Sweden.
The name means "bread cheese." it is baked during the cheese making process (which is unusual) And it has a buttery flavor. The heat from baking caramelizes the sugarson the outside of the cheese to form a tasty crust.
This cheese won't melt completely and can be grilled directly on grill grates or on a grilling stone.
For more information and ideas for recipes, visit:
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