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The Return of Stinky Cheese

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This article talks about the Traditional Aged Brick produced at Widmer's Cheese Cellars and the history that surrounds the cheese.

Please click the following link below for the entire article:

http://ediblemadison.com/articles/view/the-return-...

Widmer's Brick & Colby: Wisconsin Originals

This article talks about Wisconsin Originals.  The Brick and Colby cheeses that Widmer's Cheese Cellars produces fall under the category of Wisconsin Originals.Please see the link below for the entire article:http://cheeseunderground.blogspot.com/2012/01/widm...

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The Best Burger In Every State

The Business Insider rated the best burgers in every state and Widmer's Cheese Cellars was featured on the best burger from Wisconsin featuring our brick cheese.Please click on the link below to read entire article:http://www.businessinsider.com/best-burgers-in-the...

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Love cheese? Check out all the products Widmer's Cheese Cellars has to offer

Watch Chip Brewster from FOX 6 Milwaukee as he comes to Widmer's Cheese Cellars to learn all about cheese and cheese making.Please click on the link below to view the videos:http://fox6now.com/2015/03/18/love-cheese-check-ou...

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Widmer's Continue a Cheese Story

A short article published in the Agri-Review on February 26, 2015.  Please click on the link below to read the entire article.http://www.agriview.com/news/dairy/widmers-continu...

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Smokin' Wisconsin Gouda and Pretzel Pasta

12 ounces wagon wheel pasta4 ounces butter12 ounces portobello mushrooms, sliced1 tablespoon fresh garlic, minced1 bunch (6 or 7) green onion, sliced thin3 tablespoons coarse ground mustard4 cups (16 oz.) Wisconsin Smoked Gouda cheese, shredded1-1/2 cups corn3 ounces pretzels, coarsely crumbledsalt and pepper to tastePreheat oven to 350 degrees F. Cook pasta according to package [...]

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WISCONSIN BLUES

1 pound pasta shells1 cup heavy cream2 tablespoons dry sherry (optional)1 cup apple, peeled and chopped2 cups (8 oz.) Wisconsin Gorgonzola cheese, crumbled1 teaspoon pepper1 cup bread crumbs, coarsely ground1/2 cup slivered almonds, toastedCook pasta according to package instructions, or until al dente. Rinse, drain and return to pot. In medium sauce pan, combine cream, [...]

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WISCONSIN PEPATO AND CHEDDAR STOVETOP MAC

1 pound penne pasta2 tablespoons olive oil1/2 cup leeks or white onion, julienne1 cup fresh mushrooms, sliced1 teaspoon fresh garlic, minced1 cup heavy cream2 cups (8 oz.) Sharp Wisconsin Cheddar cheese, shredded1 cup (4 oz.) Wisconsin Pepato cheese, grated1/4 cup fresh chives, choppedsalt to tasteCook pasta according to package instructions, or until al dente, rinse [...]

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SPINACH CHEESE DIP

1 package (8 ounces) cream cheese, softened1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry1 cup small curd cottage cheese1/2 cup finely shredded Romano or Parmesan cheese1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon freshly ground black pepperVegetable dippers* and crackersIn a medium bowl, combine cream cheese and spinach; mix well. Stir in cottage cheese, [...]

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PILED-HIGH ROAST BEEF, CHEESE & ONION CLUB

1-1/2 cups sautéed onions*3/4 tablespoon dried oregano1/3 cup white or red horseradish1-1/2 pound hearty Italian bread loaf, sliced horizontally6 ounces Swiss cheese, sliced2 cups mixed baby greens6 ounces Colby cheese, sliced1/2 pound roast beef, sliced6 ounces Provolone cheese, sliced1/2 cup sweet pickle chunks (optional)Mix sautéed onions and oregano and set aside. Spread horseradish on the [...]

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