Fall in Love With Wisconsin Gouda

Autumn’s the Time to Entertain

MADISON, Wis., Sept. 21 /PRNewswire/ — It’s a “Gouda” time for cheese! Entertaining with Wisconsin cheese is easy when you can choose from more than 500 varieties, types and styles.

Gouda is the featured cheese for fall in Wisconsin Milk Marketing Board’s Wisconsin Specialty Cheese program, designed to introduce consumers to some of Wisconsin’s many specialty cheeses.

Showcasing the flavor and style of Gouda, the Butterflied Shrimp with Wisconsin Smoked Gouda recipe is an impressive hors d’oeuvre sure to be a hit at your next dinner party. Jumbo shrimp are topped with a mixture of the cheese, pancetta (an Italian-style bacon), butter and chives.

Gouda originated in Holland in the middle ages and is a sweet curd cheese that offers a creamy texture and rich, buttery flavor. Wisconsin Smoked Gouda pairs well with apples and pears, as well as hearty red wines or beer. It’s equally appealing sliced on sandwiches, shredded and stirred into pasta dishes, or diced in a salad.

Small Gouda wheels (6- to 7-oz. size) are welcome additions to holiday gift baskets, accompanied by other Wisconsin specialty cheeses or complementary foods.

The Wisconsin Specialty Cheese program builds on the success of last year’s Cheese of the Month program. Wisconsin specialty retailers and select deli departments will display the featured cheeses throughout the year along with cheese information, pairing and serving tips and a seasonal entertaining recipe made with each cheese.

For more information about the Wisconsin Specialty Cheese program, recipes and a list of participating Wisconsin cheese specialty stores, visit WMMB’s Web site at http://www.wisdairy.com/ .

Wisconsin Milk Marketing Board, a nonprofit organization funded by the dairy producers of Wisconsin, promotes the consumption of milk, cheese and other dairy products made in America’s Dairyland.

Butterflied Shrimp with Wisconsin Smoked Gouda
**High Res images available: mlitviak@wmmb.org
Prep time 25 min — Cooking time 12 min — Serves 6

3 oz. pancetta* or bacon, finely chopped
2 cups (8 oz.) Wisconsin Smoked Gouda cheese, shredded and divided
1/2 cup dried bread crumbs
1/4 cup unsalted butter, slightly softened
2 Tbsp. chives, chopped and divided
18 jumbo shrimp (13 to 15 per pound count)
3/4 cup sour cream

1. Saute pancetta over medium-high heat until cooked; about 7 min. Cool. Combine pancetta, 1-1/2 cups Wisconsin Smoked Gouda cheese, bread crumbs, butter and 1 Tbsp. chives; knead together. Shape into a 9-inch log. Wrap in plastic wrap; place in freezer 10 to 15 min.

2. Meanwhile, devein and butterfly shrimp, leaving the tails on. Lay shrimp on a parchment-lined or lightly greased 10- x 15-in. jelly roll pan. Slice cheese mixture into 1/2-in. slices and place on each shrimp, pressing to cover meat. Bake at 400 degrees for 7 min. Sprinkle remaining 1/2 cup cheese over breading and bake 3 to 4 min. more, or until cooked.

For each serving, arrange 3 shrimp on back of salad plate with tails touching. Place a dollop (2 Tbsp.) of sour cream in center of each plate; sprinkle with remaining chives. Serve immediately.

*Pancetta is a salt-cured, unsmoked Italian-style bacon.

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