Easter Brunch with Wisconsin Cheese

Wausau Spring has sprung! With the change in seasons comes a change in menu – enjoy fresh spring flavors featuring award-winning Wisconsin Cheese!
To share new ways to spruce up your Easter brunch menu Sunrise 7 was joined by Beth Schaefer with the Dairy Farmers of Wisconsin.

Cheddar Blueberry Buckle
If you are looking for specialty cheese look no further than Hennings! Henning's Wisconsin Cheese is a fourth generation family owned cheese factory based in rural Kiel, WI.
Hennings Cheese features an on-site cheese store and museum.
This Cheddar Blueberry Buckle features 3 Wisconsin Dairy products and is a show stopper for taste and appearance.
This white cheddar cheese is blended perfectly with blueberries and is a delight in recipes and as a table cheese.
For additional recipes that feature this cheese visit this site!

Asparagus bundles with Muenster Cheese
Mullins Cheese Dairy has been family owned and operated since 1970. Founder, John Mullins, came from a background of cheesemaking, having been exposed an an early ate to his fater’s cheese manufacturing business.
Today, spanning multiple generations – father, sons and grandchildren – they continue to carry forward the knowledge and passion for cheesemaking within Wisconsin.
Mullins Cheese proudly supports local dairy farmers, using the milk from neighbors’ farms to make products fresh and Wisconsin proud.
Mullins Muenster is a semi-soft, smooth and elastic cheese that pairs melts well and expertly pairs with the asparagus in this dish.
Muenster’s mild and nutty flavor becomes more flavorful with age.

Asparagus Bundles with Muenster Cheese

Ingredients List
6 tablespoons butter, cubed
40 fresh asparagus spears, trimmed (about 1 pound)
Salt and pepper
15 sheets phyllo dough, thawed (14 x 9-inches each)
4 ounces Nasonville Muenster cheese, shredded (1 cup)

Instructions
Heat the oven to 350˚F. Line a 17 x 12-inch baking pan with parchment paper. Melt butter in a microwave-safe bowl. Drizzle asparagus with 1 tablespoon butter in a shallow, large bowl. Season with salt and pepper; toss to coat. Unroll phyllo sheets; keep covered with plastic wrap and a damp towel. Place one phyllo sheet on a large cutting board. Lightly brush with butter. Layer two additional phyllo sheets; lightly brush with butter between each sheet. Brush the top sheet with butter. Starting with a long side, fold phyllo sheets into thirds. Cut folded phyllo sheets in half widthwise. Place 1 tablespoon muenster near a short end of each phyllo strip; top muenster with 4 asparagus spears. Starting at the muenster end, fold strip over asparagus and roll up bundle. Brush the remaining end with butter; roll up to seal. Place on prepared pan seam side down. Repeat with the remaining phyllo sheets, muenster and asparagus. Brush bundle tops with butter. Bake for 15-17 minutes or until phyllo strips are golden brown and asparagus is tender.

Recipe Tip
When working with phyllo dough, keeping the remaining sheets covered with plastic wrap and a damp towel prevents them from drying out.

Cheesemonger Tip:
A great cheese for melting, muenster is an American original with a bright orange rind. Young muenster is mild in flavor and has a creamy texture. When aged, the cheese becomes creamier and has a slightly pungent flavor.

Cheddar Blueberry Buckle

Ingredients List
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
6 ounces Henning's Blueberry Cobbler Heritage Cheddar cheese, shredded (1 1/2 cups)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup buttermilk
2 1/2 cups fresh or frozen blueberries
Topping:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons cold butter
Sweetened whipped cream

Instructions
Heat oven to 350˚F. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and cheddar until blended. Combine the flour, baking powder and cinnamon in a medium bowl; gradually add to butter mixture alternately with the buttermilk. Fold in blueberries. Transfer batter to a greased 9-inch springform pan. For topping, combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake for 50-55 minutes or until center is set and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes. Carefully run a knife around edges of pan; remove sides of pan. Garnish with whipped cream.

Cheesemonger Tip:
Henning's Blueberry Cobbler Heritage Cheddar is a special blend of white cheddar cheese with blueberries. Serve it shredded in crepes or sliced on a brunch cheeseboard, too.