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Thursday, 23 March 2017 12:56

Wisconsin cheese earns a place on your plate

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 In chicken jambonette, chicken thighs are deboned, pounded flat and stuffed. Slice into medallions to serve. In chicken jambonette, chicken thighs are deboned, pounded flat and stuffed. Slice into medallions to serve.

Wisconsin cheesemakers swept the top three spots at the U.S. Championship Cheese contest held earlier this month in Green Bay. With the title of grand champion cheese going to Sartori’s Reserve Black Pepper BellaVitano, Wisconsin has won top honors at the country’s three major cheese competitions over the past year.

Wisconsin cheese will capture rave reviews for you in these recipes from the Milk Marketing Board.

Chicken jambonette with gouda


1/4 cup olive oil

12 oz. mushrooms, chopped

1/2 cup onion, finely chopped

2 cloves garlic, finely chopped

2 carrots, finely chopped

1/4 cup parsley, finely chopped

1 tsp. thyme, crushed

1-1/2 cups white wine

1 /2 cup half-and-half

Salt and pepper

1/2 cup bread crumbs


Chicken thighs:

6 chicken thighs

2 cups (8 ounces) Wisconsin gouda cheese, cut into six pieces

2 Tbsps. olive oil

2 Tbsps. butter



1/4 cup olive oil

1/4 cup onions, finely chopped

3 cloves garlic, finely chopped

1 carrot, finely chopped

2 lbs. fresh tomatoes, peeled and chopped

1 tsp. each crushed herbs: parsley, thyme and rosemary

1 cup half-and-half

3/4 cup chicken stock

Salt and pepper

12 oz. cooked (al dente) rigatoni

2 cups (8 oz.) grated Asiago cheese

Prepare stuffing: In large pan over medium-high, heat olive oil. Saute mushrooms, onions, garlic, carrots, parsley and thyme for five minutes. Add wine and half-and-half; cook until liquid is reduced by half. Add salt and pepper. Remove from heat. Stir in bread crumbs. Cool several minutes.

Meanwhile, debone and pound chicken, with skin on, out flat. On each chicken thigh, skin-side down, spread generous amount of stuffing. Put gouda piece in center. Roll up thigh. Tie with string. In saute pan over medium-high, heat olive oil and butter. Brown chicken on both sides. Remove from burner and cook in 400 F oven for 18 minutes uncovered. Remove from oven. Cover. Set aside for 12 minutes.

For rigatoni: Prepare a three-quart, ovenproof dish with vegetable spray. Set aside. In large pot over medium heat, add olive oil and saute onions, garlic and carrot until golden. Add tomatoes, herbs, half-and-half and chicken stock. Reduce heat. Simmer 30 minutes. Adjust seasoning with salt and pepper. Combine tomato sauce, rigatoni and half the Asiago. Pour into prepared gratin dish. Top with remaining Asiago. Bake at 400 F for 30 minutes.

To serve: Remove string from chicken and slice. Place rigatoni on plate. Arrange sliced chicken over rigatoni. Top with pan juices from the chicken.


Cheddar bacon cornbread

3/4 cup yellow cornmeal

3/4 cup flour

1/4 cup sugar

1/2 cup cheddar cheese, grated

8 oz. cooked crisp bacon, diced

2-1/4 tsps. baking powder

1-1/2 tsps. kosher salt

3/4 cup milk

1/2 cup corn oil

2 eggs, beaten

Heat oven to 325. Spray 9-inch square baking dish with nonstick spray. In bowl, combine cornmeal, flour, sugar, cheese, bacon, baking powder and salt. In another bowl, combine milk, oil and eggs. Add to cornmeal-flour mixture and stir just until blended. Pour into baking dish and bake until center springs back when touched, 35 to 40 minutes.



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